These Lemon Ricotta Cookies are soft and tender and filled with the perfect lemon flavor. They are topped with a sweet lemon glaze with just the right amount of tartness.
Love lemon? Also check out these Lemon Muffins, (also made with ricotta!), my Lemon Meringue Pie, or these Lemon Bars.
Before I started really wanting to try out new ingredients or recipes, I probably would have told you that ricotta only goes in lasagna. Now I am learning that it is good in so much more. One of my favorite things I’ve made were these Ricotta Doughnuts, and now I’m adding a ricotta cookie to my favorites list! (Also check out these Ricotta Cookies with Chocolate and Orange!)
These are definitely more of a cake like cookie, but they are so delicious and full of lemon flavor. Don’t skip out on making the lemon glaze, because it is really what makes these cookies. Without it, they are nothing spectacular, but that little bit of glaze gives them a very sweet/tart flavor. Luckily I’m giving most of them away – otherwise I could probably eat the whole batch myself!
How to Make Lemon Ricotta Cookies
- Combine the dry ingredients – the flour, baking powder, and salt.
- In another bowl, combine the butter and sugar and beat them together until the mixture is light. Don’t skip out on this, you’ll need to beat it for about 3 minutes.
- Add the eggs one at a time, followed by the ricotta, lemon juice and lemon zest. Then stir in the mixture of dry ingredients.
- Scoop the dough onto a baking sheet lined with parchment paper. I find it’s easiest to do with a cookie scoop.
- Bake the cookies just until the edges start to brown, then take them from the oven and let them sit on the baking sheet for another 10 minutes.
- When they are cool, you can glaze the cookies. Make the glaze by combining the powdered sugar, lemon zest and lemon juice.
- To glaze the cookies, add only about 1/2 teaspoon of the glaze to the top of each cookie, then use the back of a spoon to gently spread the glaze. A little goes a long way!
- Let the cookies sit for about 2 hours to let the glaze harden.
Tips and Tricks
- For best results, use whole milk ricotta. Part skim will work, though.
- These cookies will freeze well, but I’d suggest freezing without the glaze, then adding the glaze the day you are going to serve them. To freeze, place the cookies on a baking sheet and freeze in a single layer. You can then transfer them to a freezer safe container. If not freezing in a single layer, place a piece of wax paper or parchment paper between layers. Thaw the cookies overnight in the refrigerator, or you can place them on a counter at room temperature if you need them sooner.
- Store the cookies in a single layer in an airtight container. They should be good for 4-5 days.
Even More Lemon Desserts
Lemon Ice Cream
Lemon Cheesecake
Lemon Cream Pie
Lemon Curd
Lemon Cupcakes
Lemon Ricotta Cookies with Lemon Glaze
Ingredients
Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup 1 stick unsalted butter, at room temperature
- 2 cups granulated sugar
- 2 eggs
- 1 15-ounce container whole-milk ricotta cheese
- zest of 1 lemon
- 3 tablespoons freshly squeezed lemon juice
Glaze
- 1 1/2 cups confectioners’ sugar
- zest of 1 lemon
- 3 tablespoons freshly squeezed lemon juice
Instructions
For the cookies:
- Preheat the oven to 375ºF.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, combine the butter and the sugar. Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 10 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 10 minutes.
For the glaze:
- Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harder for about 2 hours.
Rosa's Yummy Yums says
Oh, those are delightful little cookies! Really delicious!
Cheers,
Rosa
Maria says
Oh wow, these look so delicious!! I’m definitely book-marking these to make.
Maria
x
Abby says
I didn’t know about the joys of ricotta beyond savory until I met food blogs!
These are so cute!
Sarah says
just printed off this recipe…i can’t resist a lemon cookie! they look awesome and i am sure will end up on my blog soon…thanks! 🙂
Ingrid says
I love ricotta cheese! I can eat it just like that. At home I usually put a big scoop of it on the side of any tomato based pasta dish I am eating. I love how it cuts the acidity of the tomatoes.
I’d love me a dozen of those cookies. Yum, lemon AND ricotta AND a glaze!
~ingrid
Carla says
I’m glad you posted this, I have some ricotta leftover from another recipe and was wondering what I would do with it. I wonder how much it would throw the recipe off if I were a couple ounces shy? Maybe I could substitute yogurt or something. Bet I could…hmmm…. Yeah, I need these. I’m having a bad day, lol.
Esi says
I love this recipe! Soo good and the the glaze is really delicious.
JennDZ - The Leftover Queen says
Those looks really good! I can appreciate a cake-y cookie! 🙂
sunita says
Deb, those cookies look fantastic…I love ricotta in bakes.
Chocolate Shavings says
I love ricotta in sweet dishes. Those cookies sounds great Deborah!
Happy cook says
These cookies look delicious, would love to have with a cup of tea. I made once a cake with ricotta and they were yumm and was really surprised about it.
Paula says
Oh man, I need to be your taste tester. I love all things citrus, and grew up eating Italian cookies very, very similar to these. That cookie recipe has been lost, and now I’ll be able to use yours to satisfy my cookie fix! YUM!
Jacque says
MMmmm, those do look tasty. I’m glad you liked/loved them.
Funny how a little sweetness on top makes such a difference.
Maria says
I have made these and they are SO good! I love the soft cookie with the lemon glaze…YUM! I wish I had a plate now:) I do have ricotta so maybe I can whip some up this weekend. Glad you tried them!! Try the hazelnut ones next…they are good too:)
Fearless Kitchen says
Why can I not visualize Giada consuming ANYTHING with whole-milk ricotta in it? This cookie looks delicious. My husband is especially fond of lemons and would be delighted if I made this for him.
kat says
ohhh I have a bunch of ricotta in the fridge…