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These lemon ricotta cookies are soft, pillowy bites of sunshine. Plush from the ricotta, bright with real lemon, and finished with a tangy-sweet glaze that sings. They’ve got that melt-in-your-mouth texture that feels straight out of a cozy Italian bakery, no passport required. Just tender, citrusy bliss in every bite.
Love lemon desserts? You might also like our lemon ricotta tart for something creamy and elegant, or our crispy lemon cookies if you’re after a cookie with more crunch.
Here’s Why This Lemon Ricotta Cookie Recipe Works
Ricotta = ultra-moist texture: These cookies stay soft and cakey thanks to rich ricotta. No dry, crumbly disappointments.
Fresh lemon + lemon oil: Zest adds brightness, oil sharpens the flavor, and lemon juice gives the glaze its tart zing. Layered citrus in every bite.
Simple, no-fuss prep: No fussy techniques here, just chill the dough, scoop, bake, and dip. Easy.
That lemon glaze snap: Once the glaze sets, it gets a subtle crackle that contrasts the soft center. It’s the best kind of bite.
If you’re feeling extra ambitious (or just want really fresh flavor), you can use my homemade ricotta cheese in the dough.
Recipe Tips
Don’t skip the chill time: The dough is soft and sticky. Let it firm up in the fridge for 2–3 hours or your cookies will spread into pancakes.
Use a cookie scoop: It keeps the size consistent and your hands clean. Aim for a rounded tablespoon per cookie.
Line your pans: Parchment paper helps with cleanup and keeps the bottoms from browning too fast.
Zest first, juice second: Always zest your lemon before cutting it. It’s easier and you’ll actually get the zest you need.
Lemon oil (instead of lemon extract) will give the cookies a cleaner, more vibrant flavor than lemon extract (we also used it in our blackberry lemon pound cake.
Cookies That Stay Soft for Days
If you want a lemon cookie that’s soft, bold, and just a little extra, these lemon ricotta cookies deliver. They’re easy to make, loaded with citrus, and stay tender for days.
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Lemon Ricotta Cookies
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Ingredients
- 4 cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup butter, softened
- 2 large eggs
- zest from 1 lemon
- 1 ¾ cups ricotta cheese, 15 ounces
- 2 teaspoons vanilla extract
- ½ teaspoon lemon oil
Lemon Icing
- 3 cups powdered sugar
- 5 to 8 tablespoons fresh lemon juice
Instructions
- Combine the dry ingredients in a medium sized bowl (the flour, baking powder, baking soda, and salt). Whisk or sift to remove any lumps.
- In a separate bowl, beat the sugar and butter until light and fluffy. Beat in the eggs, one at a time until well blended.
- Add the lemon zest, ricotta cheese, vanilla extract, and lemon oil. Beat until well combined.
- Stir in the dry ingredients. Cover the mixing bowl and chill the dough for 2 to 3 hours.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Drop 1 tablespoon dollops of dough on a baking sheet. Space them about 2 inches apart to allow for spreading.
- Bake 15 to 18 minutes. Remove from the oven and allow to cool on the baking sheet for about 1 to 2 minutes then use a spatula to transfer the cookies to a cooling rack.
- Add the powdered sugar to a medium sized bowl. Stir in 5 tablespoons of the lemon juice. Gradually add more lemon juice until you get a consistency that lightly coats a spoon.
- Dip the tops of the cookies in the lemon icing and place them on a cooling rack unit the icing dries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
My mouth is watering! Love that icing and the lemon flavour.
Thanks Angie.
Lemon alone is enough to entice me (love the stuff!), but ricotta too? Swoon! These look wonderful — definitely my kind of stuff. Thanks!
Definitely swoon-worthy 😉