Lemon Ricotta Cookies
These soft Italian ricotta cookies have a tender, cake-like texture with hints of lemon and vanilla. Finished with a bright lemon glaze, these melt-in-your-mouth lemon ricotta cookies are not too sweet and can easily be made ahead. Decorate them with colorful sprinkles for holidays and cookie trays or use fresh lemon zest to enjoy them any time of year!
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Why This Lemon Ricotta Cookie Recipe Works
- Ricotta gives the cookies a moist, tender, and cake-like texture.
- Draining the ricotta removes excess moisture that can cause spreading.
- Lemon and vanilla add plenty of flavor while keeping them balanced and not overly sweet or tart.
- Chilling hydrates the flour and firms up the dough for easier scooping and better texture.
- Serve with afternoon coffee or add them to cookie boxes and dessert platters.
What Are Italian Ricotta Cookies?
Ricotta cookies are classic Italian-American cookies known for their cake-like texture and mellow flavor with a sweet powdered sugar glaze on top. They can be flavored with vanilla, lemon, orange, anise, almond, or a mix, and they're popular year-round, but especially at Christmas and Easter.
There are so many different versions of ricotta cookies out there, and after testing dozens, this is the version I like best.
Ricotta cookies are often dense and dry, but my recipe ensures they turn out moist, pillowy soft, and melt-in-your-mouth tender. They're lightly flavored with both lemon and vanilla, and the glaze on top adds an extra pop of lemony flavor.
Like lots of other Italian cookies, these aren't super sweet and are great with a nice cup of coffee or tea. They also make an amazing Christmas cookie and are a great addition to cookie boxes, platters, and holiday parties!
What Does Ricotta Do In Cookies?
Ricotta does not make the cookies taste cheesy. Instead, ricotta adds moisture and protein to give the cookies structure and make them soft and moist inside. Whole-milk ricotta works best, but part-skim ricotta can also be used.
Do You Need To Drain Ricotta For Cookies?
The texture of ricotta can vary widely by brand, so depending on what you use, you may need to drain it first to get rid of any excess water.
Your ricotta should look relatively dry, so if it looks wet, or even if you're on the fence, you should drain it briefly.
To do so, place a strainer over a bowl, then line it with cheesecloth, a coffee filter, or a few layers of paper towels. Add the ricotta and let it drain for at least 30 minutes or overnight.
How to Make Soft, Moist Ricotta Cookies that Don't Spread
Chilling the dough is important so that it has time to hydrate and firm up for easier scooping. It also helps prevent excessive spreading in the oven and ensures the correct texture. Refrigerate your dough for at least an hour, or make it up to two days in advance.
Be careful not to overbake your cookies for the best moist and cake-like texture. The tops should be pale with just-set centers and lightly golden bottoms. If they bake too long, they can become dry.
Let the cookies cool completely before glazing. The glaze should be thick enough to coat the tops but fluid enough to slowly drip down the sides. Thin it with a little more lemon juice as needed.
I love to garnish these with lemon zest, but sprinkles are always fun too! They add a colorful, festive touch during Christmas, Easter, and other holidays.
For more classic Italian cookie recipes, try these chewy Sicilian almond cookies, nutty pignoli cookies, or crunchy Italian sesame seed cookies.
Ricotta Cookie Ingredients
Ricotta - Use whole-milk ricotta cheese for best results. Part-skim will work in a pinch, but avoid fat-free ricotta at all costs. If you really want to take these cookies to the next level, try making your own homemade ricotta!
Butter - Use a good-quality unsalted butter. The better the butter, the better the flavor!
Lemon - Lemon zest is used for the cookie dough and decorating, and lemon juice for the glaze. If you want extra bright cookies, replace with lime. If you want a more mellow, floral note, use Meyer lemon or a combination of lemon and orange.
Vanilla - I use my homemade vanilla extract, but you can also use vanilla paste or scraped vanilla beans if you have them.
Flour - Use regular all-purpose flour and measure it carefully to avoid a dry or sticky dough. Always spoon flour into your cup, rather than scooping, then level off the top.
Leaveners - I use both baking soda and baking powder in this recipe for the ideal rise and texture. Since the ricotta contains a little bit of acid, using both leaveners ensures the baking soda doesn't leave a metallic taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Electric mixer or stand mixer
- Silicone spatula
- Oven
- Baking sheet
- Parchment paper
- Ice cream scoop
- Wire rack
How to Make Lemon Ricotta Cookies
- Add the butter, sugar, and lemon zest to a large bowl. Beat with an electric mixer on medium-high speed until light and fluffy, about 4-5 minutes. Scrape down the sides and bottom of the bowl as needed.
Pro Tip: To release even more of that fragrant citrus oil into your cookies and give them a robust lemon aroma, rub the lemon zest into the sugar with your fingertips before beating the butter.
- Add the vanilla and egg, then mix until fully incorporated.
- Add the ricotta, then mix on medium speed until evenly combined. The mixture may look slightly curdled, which is normal.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Pro Tip: Measure the flour by spooning it lightly into the measuring cup, then leveling the top. Scooping directly from the bag can pack in too much flour and make the cookies dry.
- Add the dry ingredients to the ricotta mixture. Mix on low speed just until no dry streaks of flour remain. Do not overmix. The dough will be very soft and sticky.
- Cover the bowl and refrigerate the dough for at least 1 hour or up to 2 days.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Scoop the chilled dough into balls about 1 ½ tablespoons in size, then place them on the prepared baking sheets about 2 inches apart.
Pro Tip: Freezing the scooped cookies for 15 minutes before baking helps solidify the fat in the butter, preventing excessive spreading when the cookies are baked.
- Bake one pan at a time on the center rack for 10-12 minutes, rotating halfway through, until the tops are set and the bottoms are just beginning to turn pale golden. Do not let them brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the glaze by whisking together the powdered sugar, lemon juice, and salt until smooth. The glaze should be thick enough to coat the cookies without running completely off. Add more lemon juice, ½ teaspoon at a time, as needed.
- Dip the tops of the fully cooled cookies into the glaze, then allow the excess to drip back into the bowl.
- Decorate with sprinkles immediately while the glaze is wet, then place on a wire rack and let them sit until the glaze is completely dry and firm.
- Serve immediately or store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.
Tips For the Best Italian Ricotta Cookies
- Pour off any liquid sitting in the ricotta container before measuring. If your ricotta is very loose or watery, drain it in a fine-mesh sieve lined with paper towels for 30 minutes.
- Chilling the dough firms the butter, hydrates the flour, and helps the cookies hold a rounded shape. Keep the remaining dough refrigerated while the first batch of cookies bakes.
- Do not wait for the tops to brown. Ricotta cookies should remain pale and will continue setting as they cool.
- Let the cookies cool completely before glazing or the glaze will melt and soak into the surface.
What to Serve with Ricotta Cookies
These are fantastic on their own, but a nice cup of tea, espresso, or an iced cold brew coffee can't hurt!
Take it to the next level by serving them next to a classic Italian affogato or a refreshing Sicilian coffee granita with a dollop of luscious mascarpone whipped cream.
How to Store and Freeze Lemon Ricotta Cookies
Store cooled cookies in an airtight container for up to 3 days at room temperature, up to 1 week in the fridge, or up to 3 months in the freezer. Separate the layers with sheets of parchment or wax paper to prevent sticking.
Can You Make Ricotta Cookies Ahead?
Yes! Scooped cookie dough can be made ahead and stored for up to 3 months in the freezer. Freeze on a baking sheet until solid, then transfer to a freezer bag or airtight container. Bake from frozen following the same directions, but add another minute or two to the bake time as needed.
FAQs
Ricotta cookies usually turn out flat for one of the following reasons: the ricotta wasn't drained well enough and added excess moisture to the dough, the dough wasn't chilled long enough, your baking powder or baking soda was expired, or the oven wasn't fully preheated. Measuring the ingredients incorrectly or using butter that's melted or too warm can also cause flat cookies.
Most likely due to over-baking. They will be ready in about 10-12 minutes at 350°F, rotating halfway through. They shouldn't become golden brown on the top, but stay pale with just-set centers and lightly golden bottoms.
Whole-milk ricotta is best, but you can use part-skim. Avoid fat-free ricotta for this recipe. Make sure to drain the ricotta for 30 minutes prior to making the cookies if it looks wet or watery.
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Italian Lemon Ricotta Cookies
Ingredients
For the Cookies
- ½ cup butter 1 stick, unsalted and softened
- 1 cup granulated sugar
- 2 teaspoons lemon zest finely grated
- 2 teaspoons vanilla extract
- 1 egg large, room temperature
- 1 cup whole-milk ricotta cheese
- 2 cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
For the Glaze
- 1 ½ cups powdered sugar
- 3 tablespoons lemon juice fresh
- 1 pinch kosher salt
- rainbow nonpareils or lemon zest for decorating
Instructions
- Add the butter, sugar, and lemon zest to a large bowl. Beat with an electric mixer on medium-high speed until light and fluffy, about 4-5 minutes. Scrape down the sides and bottom of the bowl as needed.½ cup butter, 1 cup granulated sugar, 2 teaspoons lemon zest
- Add the vanilla and egg, then mix until fully incorporated.2 teaspoons vanilla extract, 1 egg
- Add the ricotta, then mix on medium speed until evenly combined. The mixture may look slightly curdled, which is normal.1 cup whole-milk ricotta cheese
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Add the dry ingredients to the ricotta mixture. Mix on low speed just until no dry streaks of flour remain. Do not overmix. The dough will be very soft and sticky.
- Cover the bowl and refrigerate the dough for at least 1 hour or up to 2 days.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Scoop the chilled dough into balls about 1½ tablespoons in size, then place them on the prepared baking sheets about 2 inches apart.
- Bake one pan at a time on the center rack for 10-12 minutes, rotating halfway through, until the tops are set and the bottoms are just beginning to turn pale golden. Do not let them brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the glaze by whisking together the powdered sugar, lemon juice, and salt until smooth. The glaze should be thick enough to coat the cookies without running completely off. Add more lemon juice, ½ teaspoon at a time, as needed.1 ½ cups powdered sugar, 3 tablespoons lemon juice, 1 pinch kosher salt
- Dip the tops of the fully cooled cookies into the glaze, then allow the excess to drip back into the bowl.
- Decorate with sprinkles immediately while the glaze is wet, then place on a wire rack and let them sit until the glaze is completely dry and firm.rainbow nonpareils or lemon zest
- Serve immediately or store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.
Notes
- To release even more of that fragrant citrus oil into your cookies and give them a robust lemon aroma, rub the lemon zest into the sugar with your fingertips before beating the butter.
- Measure the flour by spooning it lightly into the measuring cup, then leveling the top. Scooping directly from the bag can pack in too much flour and make the cookies dry.
- Pour off any liquid sitting in the ricotta container before measuring. If your ricotta is very loose or watery, drain it in a fine-mesh sieve lined with paper towels for 30 minutes.
- Chilling the dough firms the butter, hydrates the flour, and helps the cookies hold a rounded shape. Keep the remaining dough refrigerated while the first batch of cookies bakes.
- Freezing the scooped cookies for 15 minutes before baking helps solidify the fat in the butter, preventing excessive spreading when the cookies are baked.
- Do not wait for the tops to brown. Ricotta cookies should remain pale and will continue setting as they cool.
- Let the cookies cool completely before glazing or the glaze will melt and soak into the surface.
