Name: Lemon Ricotta Cookies Recipe
Prep time: 15 min
Cook time: PT-489556H50M42S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup Ricotta Cheese (full-fat recommended); 1/4 cup Lemon Juice (fresh squeezed); 1 tablespoon Lemon Zest (finely grated); 1/2 teaspoon Almond Extract (optional); 3/4 cup Sugar; 1/2 cup Butter (melted); 1 large Egg; 2 cups All-Purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoon Salt; 1 cup Powdered Sugar; 1-2 tablespoons Extra Lemon Juice (adjust for consistency)

Jump to Recipe

If you have a thing for bright, zesty flavors paired with a tender, melt-in-your-mouth texture, then you are going to absolutely adore these Lemon Ricotta Cookies. These cookies manage to be both delightfully soft and just the right amount of tangy, thanks to the luscious ricotta cheese and fresh lemon juice and zest. When you bite into a Lemon Ricotta Cookie, you get a burst of citrus brightness layered with a smooth, creamy texture that feels almost like a light, lemony cloud. They’re the perfect treat to brighten your day, whether you’re enjoying a quiet afternoon snack or sharing with friends at your next get-together.

Lemon Ricotta Cookies Recipe - Recipe Image

Ingredients You’ll Need

These simple ingredients come together beautifully to create a cookie that is soft, flavorful, and irresistibly fresh. Each item plays its part: ricotta adds that creamy texture, lemons bring vivid citrus notes, and almond extract offers an unexpected depth that enhances every bite.

Ricotta Cheese: Use full-fat for the creamiest, most tender cookie texture.
Fresh Lemon Juice: Adds bright tartness that wakes up every bite.
Lemon Zest: Infuses aromatic oils and an intense lemon flavor.
Almond Extract: Optional, but it provides a subtle nutty aroma that harmonizes with the lemon.
Sugar: Balances the tartness and sweetens the cookie perfectly.
Melted Butter: Adds richness and moisture to keep the cookies soft.
Egg: Binds ingredients together and contributes to the creamy texture.
All-Purpose Flour: The foundation for structure without weighing them down.
Baking Powder: Gives a gentle lift to create a soft, pillowy cookie.
Salt: Enhances the overall flavor and balances sweetness.
Powdered Sugar: For the tangy lemon glaze that adds a beautiful finish.
Extra Lemon Juice: Used in the glaze to tie everything back to that fresh citrus zing.

How to Make Lemon Ricotta Cookies

Step 1: Combine the Wet Ingredients

Start by blending the ricotta cheese, fresh lemon juice, lemon zest, almond extract, sugar, and melted butter together in a large bowl. You want to aim for a creamy, smooth mixture where all these vibrant flavors are melding nicely.

Step 2: Mix Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt, which is crucial for a perfectly balanced cookie.

Step 3: Bring the Dough Together

Gradually fold the dry ingredients into the wet ricotta mixture. Be careful not to over-mix here; you’re aiming for just combined so the dough stays light and tender rather than tough.

Step 4: Chill the Dough

Pop your dough into the refrigerator for at least 1 hour. This step is key because chilling firms up the dough, helping your Lemon Ricotta Cookies hold their shape without spreading too much during baking.

Step 5: Preheat and Scoop

Preheat your oven to 350°F (175°C). Once chilled, scoop tablespoon-sized portions of the dough onto a parchment-lined baking sheet, spacing them out so they can bake evenly.

Step 6: Bake to Perfection

Bake for about 12 to 15 minutes until the edges have a delicate golden hue and the centers feel softly set. The cookies might look a bit tender, but that’s what makes them so special.

Step 7: Cool and Glaze

Allow the cookies to cool completely on a wire rack. Once cooled, whisk powdered sugar with a little extra lemon juice until smooth, then drizzle this luscious glaze over your cookies for a bright, tangy finish.

How to Serve Lemon Ricotta Cookies

Garnishes

Fresh lemon zest sprinkled lightly on top of the glaze adds a vibrant pop of color and enhances that citrus zing. You can also add edible flowers or finely chopped pistachios for an elegant touch that makes your Lemon Ricotta Cookies look as delightful as they taste.

Side Dishes

Pair these cookies with a cup of hot tea—like Earl Grey or chamomile—to complement the lemon notes. For a more indulgent pairing, serve alongside a scoop of vanilla gelato or a dollop of whipped cream infused with lemon zest.

Creative Ways to Present

Stack them in a pretty box or wrap them individually with a ribbon for gifts. You could also plate them alongside fresh berries and mint leaves for a beautiful dessert spread. Because of their softness, they’re perfect for a cookie sandwich with lemon curd or your favorite cream filling!

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Ricotta Cookies in an airtight container at room temperature for up to three days. To keep them extra soft, place a slice of bread inside the container to maintain moisture.

Freezing

You can freeze the unglazed cookie dough balls by placing them on a baking sheet and freezing until firm, then transferring them to a freezer bag for up to 2 months. This way, you bake fresh Lemon Ricotta Cookies whenever you want!

Reheating

To enjoy your cookies warm, briefly microwave them for about 10 seconds or warm them in a 300°F oven for 5 minutes. If you prefer the glaze on, add it fresh after reheating for that perfect tangy sweetness.

FAQs

Can I use low-fat ricotta for Lemon Ricotta Cookies?

You can, but full-fat ricotta delivers the best moistness and flavor for these cookies. Low-fat versions might make the cookies a bit drier or less creamy.

Is almond extract necessary?

Almond extract is optional but recommended. It adds a subtle nutty background that complements the lemon beautifully without overpowering the flavor.

How do I make the glaze less runny?

Simply add more powdered sugar little by little until you reach the desired thick but pourable consistency. If it’s too thick, add a tiny bit of lemon juice to loosen it up.

Can I make these cookies vegan?

Traditional Lemon Ricotta Cookies rely on ricotta and eggs, so making a vegan version would require substitutes like vegan ricotta alternatives and egg replacers, which can affect texture significantly.

What’s the best way to avoid spreading?

Chilling the dough is key. Also, using parchment paper and scooping uniform dough portions helps keep the cookies from spreading too thin while baking.

Final Thoughts

These Lemon Ricotta Cookies quickly become a beloved favorite once you experience their perfect harmony of tangy brightness and tender softness. They’re wonderful for any occasion, elevating simple moments into something sweet and special. Trust me, once you bake these, you’ll find yourself reaching for them again and again.

Lemon Ricotta Cookies Recipe

★★★★★

4.7 from 15 reviews

Author: Harry
Total Time: 1 hour 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delightfully soft and tangy Lemon Ricotta Cookies that combine the creamy richness of ricotta cheese with bright, fresh lemon zest and juice. These cookies are lightly sweetened and finished with a zesty lemon glaze, making them a perfect treat for any occasion.

Instructions

Combine Wet Ingredients: In a large mixing bowl, blend ricotta cheese, fresh lemon juice, lemon zest, almond extract, sugar, and melted butter until the mixture is smooth and creamy.
Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid over-mixing, which would affect the cookie texture.
Chill Dough: Place the dough in the refrigerator for at least 1 hour; this chilling step helps the cookies maintain their shape during baking.
Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C).
Portion Dough: Use a tablespoon to scoop out dough portions and arrange them evenly spaced on a parchment-lined baking sheet.
Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges turn lightly golden and the centers are set but still soft.
Cool Cookies: Transfer the baked cookies to a wire rack and let them cool completely before glazing.
Prepare Glaze: Mix powdered sugar with extra lemon juice until smooth, adjusting the consistency to your liking, then drizzle the glaze evenly over the cooled cookies for a zesty finish.

Notes

For best flavor, use freshly squeezed lemon juice rather than bottled.
Chilling the dough is important to help prevent the cookies from spreading too much during baking.
Almond extract is optional but adds a nice depth to the lemon flavor.
Adjust lemon juice in the glaze to achieve desired thickness – add more for a thinner glaze or less for a thicker coating.
Store cookies in an airtight container for up to 3 days to maintain freshness.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Category: Dessert
Method: Baking
Cuisine: American