Lemon ricotta cookies are wonderfully airy, loaded with bright lemon flavor, and have just the right amount of sweetness. Topped with a creamy glaze and nonpareils sprinkles, these Italian cookies are always a hit for the holidays!
Lemon ricotta cookies, also known as Italian ricotta cookies are a favorite in our home.
Along with pignoli cookies, reginelle, pizzelle, biscotti, linzer tarts, struffoli, and many others, we make them every year for Christmas (we discuss a bunch of Christmas cookies in podcast 27), and again at Easter, but each time I make them I wonder why I don’t make them more often. I often feel the same way about tiramisu, but I digress.
These cookies are incredibly easy to make, are loaded with wonderful citrus flavor, and remind me a bit of a mini Italian cheesecake (minus the effort).
Depending on the season I’ll top them with different colored nonpareils, or even lemon zest.
These ricotta cookies, much like our lemon blueberry ricotta cake and our orange olive oil cake, are a must for the citrus lover in your life!
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 350f and line two baking sheets with parchment paper. In a medium-sized bowl combine 4 cups (500g) of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt and set aside.
- In a large bowl, or in the bowl of a stand mixer fitted with a paddle attachment, cream 1 cup (226g) of room-temperature butter and 2 cups (400g) of sugar on medium speed (about 2 minutes). Scrape down the sides of the bowl if needed. Add two eggs, 1 at a time, and continue to beat on medium until incorporated. Add 15 ounces (426g) of ricotta cheese, 2 teaspoons of vanilla extract, and 2 tablespoons of lemon zest and continue to beat until incorporated, scraping down the sides of the bowl if needed. Add the flour mixture a little at a time while beating on a low speed just until everything is incorporated.
- The dough will be quite sticky and thick.
- Using a cookie scoop or a spoon, begin to drop 1 1/2 tablespoon-sized balls of the dough onto the parchment paper-lined baking sheets and place in the oven for 12-14 minutes.
- The cookies should be lightly golden on the edges. Remove the cookies from the baking sheet and allow them to cool on a wire rack. Repeat the process for the remaining cookies.
- When the cookies are cool, begin to make your glaze. In a large bowl whisk together 2 cups (240g) confectioner’s sugar, 1/4 cup (57g) melted butter, 1/4 cup (85 grams) heavy cream, 1 pinch of salt, and 1 teaspoon of vanilla extract until well combined and smooth. The perfect consistency is not runny but also not too thick. If the mixture is too loose, add a bit more sugar; if it’s too thick, add a touch more cream.
- Dip the top of each cookie into the glaze and place back on the parchment paper to be decorated.
- Decorate each ricotta cookie with nonpareils sprinkles or lemon zest, if desired. Be sure to do the decorating before the glaze hardens so that they stick and hold. Allow the glaze to firm up before storing the cookies. Enjoy!
Top tips for lemon ricotta cookies
- The ricotta. Ricotta can be very wet depending on the brand you buy. Brands like Galbani tend to be on the drier side and work better for this recipe. If the ricotta you do have is very moist, draining it through a cheesecloth or fine mesh sieve for a few hours will help eliminate the extra moisture.
- Ingredients. For the most part, when baking it’s important to use room-temperature ingredients unless otherwise noted. Ingredients like the ricotta, butter, and eggs should be at room temperature as this will allow them to join together more easily and help them produce a better, fluffier cookie. There are instances where you want to use a cold ingredient, like when making a pasta frolla dough for an apple crostata, etc. you’d use cold butter.
- The dough. Lemon ricotta cookie dough is very sticky and can be hard to work with if you’re using a spoon to drop the cookies onto the baking sheet. For this reason, I suggest using a cookie scoop as it makes the process so much easier.
- Decorating. These cookies look great when decorated with the glaze and a sprinkle of lemon zest or nonpareils. Depending on the time of year or venue you can certainly get creative with how you decorate the cookies. Make sure to get the decorations on before the glaze firms up otherwise they won’t stick. And be sure to let the glaze harden before packing the cookies up for storage.
If you’ve enjoyed this lemon ricotta cookie recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.
We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.
Lemon Ricotta Cookies
Lemon ricotta cookies are wonderful little cookies filled with bright citrus flavor and airy texture. Topped with a creamy glaze and sprinkles, these cookies are perfect around the holidays but good enough to eat all year long!
Ingredients
For the cookies
- 1 cup (226g) unsalted butter softened to room temperature
- 2 cups (400g) granulated sugar
- 2 large eggs room temperature
- 15 ounces (426g) ricotta cheese drained and at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest plus more for decoration if desired
- 4 cups (500g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
For the glaze and decoration
- 1/4 cup (57g) butter melted
- 2 cups (240g) confectioner's sugar
- 1/4 cup (85 g) heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2-3 tablespoons sprinkles optional
Instructions
For the cookies
- Preheat your oven to 350f and line two baking sheets with parchment paper.
- In a medium-sized bowl combine the flour, baking soda, baking powder, and salt and set aside.
- In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed (about 2 minutes). Scrape down the sides of the bowl if needed.
- Add both eggs, 1 at a time, and continue to beat on medium until incorporated.
- Add the ricotta cheese, vanilla extract, and lemon zest and continue to beat until incorporated, scraping down the sides of the bowl if needed.
- Begin to add the flour mixture to the ricotta and butter mixture a little at a time while beating on a low speed until the mixture just until everything is incorporated. Don't overmix. The dough will be sticky and thick.
- Using a scooper or spoon, begin to drop 1 1/2 tablespoon-sized balls of the dough onto the parchment paper and bake for 12-14 minutes or until lightly golden on the edges.
- Remove the cookies from the baking sheet and allow them to cool on a wire rack.
For the glaze and decoration
- In a large bowl whisk together the confectioner's sugar, melted butter, heavy cream, salt, and vanilla extract until well combined and smooth. The consistency should not be runny but not too thick where it won't spread. If the mixture is too loose, add more sugar until you achieve the desired consistency. If too thick, add a bit more heavy cream.
- Once the cookies have completely cooled, begin to dip the top of the cookie into the glaze and add sprinkles or lemon zest, if desired.
- Allow the glaze to firm up on the cookies before packing or storing. Enjoy!
Notes
- Some ricotta brands are wetter than others. It's a good idea to drain the ricotta through a cheesecloth or fine mesh sieve for a few hours to remove extra moisture.
- The dough will be quite sticky. Using a 1-tablespoon cookie scoop will help the scooping process.
- If the glaze is too thin, add more sugar; if the glaze is too thick, add a little more cream.
- Be sure to use the sprinkles or zest while the glaze is still wet.
- Allow the glaze to fully harden before storing the cookies. Placing them in the refrigerator for 10-15 minutes can help speed up the process.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
- Lemon ricotta cookies can be stored in a sealed container at room temperature for 3-4 days and up to 1 week in the refrigerator.
Nutrition
Serving: 1cookie | Calories: 148kcal | Carbohydrates: 22g | Protein: 2.4g | Fat: 5.8g | Saturated Fat: 3.5g | Cholesterol: 23mg | Sodium: 126mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 13.8g | Calcium: 32mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!
Thank you so much for these recipes. All my Italian aunt & grandmothers are gone. I have to ask you, do you have recipe for the Italian s cookies. My father was from Sicily & they made lemon s cookies?
Hi Lucy, we don’t currently have the lemon S cookie recipe on the website but plan to have one up before the Christmas season. Thanks for the comment, and so happy you’re enjoying the recipes!
Great recipe! Will definitely be using again as one of my holiday staples!!
Hi Catherine, so happy you enjoyed this one and appreciate the comment!
Absolutely delicious! Perfect balance of fluffy cookie and lemon flavor. I added a bit of lemon juice to the glaze bc my family loves lemons! Thank you for a great recipe! Will be saving to make again.
Hi Sarah, thanks for the comment and so happy you liked the ricotta cookies!
This recipe is amazing, The cookies were perfectly flavored and the texture heavenly. Thank you for sharing, Wishing you and your family a Merry Christmas and Happy New Year.
PS Will try the lintzer and biscotti tomorrow.
Hi Diane, I’m so happy you liked the ricotta cookies and wishing you happy baking tomorrow for the linzer and biscotti! Merry Christmas and Happy New Year to you as well!
I can’t wait to make these! I was thinking 1 batch exactly like this and another with a couple of drops of anise. But not sure how much.
Hi Louise, thanks for the comment. I’m sure these would be great with anise in place of the lemon!
Can this recipe be cut in half?
Hi Gail, yes, you can cut this in half.
Loved the texture and balance of flavor.
Hi Kathryn, I’m so happy you enjoyed the ricotta cookies and appreciate the comment!
Hi Jim,
I don’t have a blender big enough for baking cookies. Do you think this dough can come together by mixin manually with a wooden spoon when it’s time to add the dry ingredients?
Hi Mary Anne, we didn’t use a blender for this recipe. We used a kitchen aid stand mixer, but an electric hand mixer would work just as well. You really just need it to cream together the room temperature butter and sugar. You could also do it with a whisk and some elbow grease. I hope that helps!
would it be ok to make the dough for this and refrigerate or freeze for a week or so before baking the cookies?
Hi Angela, I haven’t tested refrigerating or freezing the dough. I’d recommend making the cookies, and then freezing them.
Very late on this but I just wanted Angela, Jim, and others to know that I have long had success in freezing ricotta cookies. I’ve been a home baker for more than 20 years and make ricotta cookies once or twice a year. Haven’t made the Sip & Feast recipe but my old standby recipe is nearly identical (really, the only change is that recipe is flavored with almond extract… but I have switched that out for lemon zest and used a lemon glaze before.) For freezing, I scoop the cookies and crowd them on a baking sheet, cover, and freeze until solid. Once frozen, I throw the dough balls into a freezer bag for longer and more convenient storage. I’ve kept them frozen for up to 3 months with no problems. For baking, I space frozen balls on a lined baking sheet and let them thaw overnight in the refrigerator, then bake the next day. This method works for most cookie recipes that the baker would scoop or roll into balls. Hope this helps!
Absolutely delicious cookies! Perfect consistency and the flavor is great.
Hi Theresa, thanks for the comment and so happy you like the cookies!