These Italian lemon cookies are melt-in-your-mouth good and soft from the ricotta cheese. Bursting with zesty lemon flavor, they're topped with a sweet, sugary glaze and more fresh lemon zest. A recipe for all the lemon lovers out there that will bring raves.
I don't think I've made it too much of a secret that I'm more of a cake fan than cookies, but these Italian soft ricotta cookies have definitely found a place in my top 10.
Which is not surprising as I'm a huge fan of ricotta.
They’re smooth with a unique texture and packed with fresh lemon flavor. And they are irresistible, just like our other lemon jewels, the lemon crinkles and the lemon thumbprints.
They are easy to make but hard to resist. And they never disappoint. Everyone who has ever tried these little lemony beauties has fallen instantly in love with them.
I like having these for a little treat after dinner with a nice cup of tea or coffee, but they're also perfect for Christmas, bake sales, potlucks or as an after-school snack.
Why make this recipe
- Great lemon flavor: if you love a combination of sweet and tart, this is for you.
- Definite crowd pleaser: whether I make these for my family, a potluck, bake sale or a party, these always go fast!
- Easy to make: perfect for beginner and seasoned bakers alike.
Ingredient list
- Ricotta cheese: we use whole milk ricotta due to its richness. You can use low-fat ricotta. Don't use salted ricotta, which is dry and has a different consistency.
- Lemon zest: freshly grated.
- Lemon juice: make sure it's fresh to give these cookies a tremendous flavor.
- Unsalted butter.
- White granulated sugar.
- Vanilla extract.
- Eggs: fresh, large.
- All-purpose flour.
- Baking powder: make sure it’s not expired for best results.
- Salt.
- Powdered sugar.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
Variations & substitutions
- Lime: add lime in addition to the lemon zest or substitute it.
- Orange: use orange zest and juice instead of the lemon. The flavor will be sweeter overall, and the cookies will not have the punch that lemon gives them, but they will be delicious.
- Nuts: sprinkle coarsely chopped walnuts or pistachios to the glaze before it hardens. Chopped or sliced almonds also pair very well and you can add a few drops of almond extract to the batter.
- Spices: add a large pinch of ground cinnamon, nutmeg or cardamom to the batter for a faint spiced flavor.
The batter is thick and holds well when scooped; no need to chill it.
Do a test run. I always recommend baking two or three cookies to find your sweet spot regarding baking time and texture. Check the time to ensure you don't over or underbake them. Also, see how much they expand and adjust accordingly if needed so they don't touch during baking.
Measuring the cookies: Use a cookie scoop so that your cookies bake evenly. Leave roughly a 2-inch separation between each (depending on the size) so they can spread comfortably during baking. I use the small cookie scoop of this set that is 1.57 inches / 4cm in diameter for regular-sized cookies.
These are soft cookies, so make sure the center is still tender when you remove them from the oven.
Simple lemon glaze
A powdered sugar glaze (or icing) is all you need.
- Only 2 ingredients: powdered sugar and lemon juice.
- Lemon glaze: we use lemon juice, of course, because we're making lemon cookies, and it will give them an extra citrus boost.
How thin or thick should it be? For these cookies, we like a thick drizzle of glaze that will drip after it's poured but not too much. We want the cookies to shine and not be smothered by too much sweetness. But the glaze is a necessary part of the flavor experience.
Lemon zest: grating fresh zest on the wet glaze will add more flavor and is visually appealing.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, proper equipment, and enough workspace. This will make the process so much easier.
- Room temperature: bringing the dairy ingredients and eggs to room temperature helps them bind with the other ingredients to create a smoother batter, yielding better results. Also, softened butter is not the same as melted butter.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Dry ingredients: sift them before adding them as they (especially the baking soda) can be clumpy and not dissolve during baking. Don’t overmix the batter when adding the dry ingredients.
- Lemon: use fresh lemon; it makes all the difference. The amount of lemon zest used can vary according to individual taste.
- Extra lemon flavor: use up to a teaspoon more lemon zest or add pure lemon extract or lemon paste. Start small and see how you like them ) unless you regularly use them). I use pure ones like Nielsen Massey pure lemon extract or Mc Cormick culinary pure lemon extract. There are artificially flavored ones that you can use if you know they are good, like Frontier lemon flavor.
- Dough: you can keep it in the refrigerator for several days, making sure it's covered to avoid dryness. Or freeze it for up to a month, well wrapped in plastic. The cookie dough can be more or less sticky depending on the weather, the size of the egg, and so many other variants.
- Baking: I recommend turning the cookie sheet around (back to front) halfway through baking so the cookies bake better. Ovens transfer heat differently, and this is the easiest way to bake them evenly, especially if you use a large baking sheet.
- Storing lemon ricotta cookies: keep them in tins, containers, or jars with tight-fitting lids. You might taste more lemon flavor a few days after you bake them. See more storing suggestions below.
- Room temperature: keep the cookies in a well-sealed, airtight container like a cookie tin or Tupperware-type container. Stored properly, ricotta cookies will be good for 2-3 days.
- Refrigerator: they keep in an airtight container or wrapped in plastic for a week, but they lose the softness, and the texture is different.
- Freezing: it is best if you do so before adding the glaze. Store the cooled cookies in a freezer-safe airtight container or ziploc-style bag for a month. Store the cookies flat or place a small piece of parchment between each so they don’t freeze together. Add the glaze and extra lemon zest after the cookies have thawed completely.
- Leftovers: if the cookies are already glazed, store them in an airtight container with parchment paper or freezer sheets between layers to prevent sticking. The glaze will probably crush slightly but won't affect the flavor.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series 'Baking the Best' and our regular newsletter. Or connect via Facebook, Instagram, and Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Lemon Ricotta Cookies (soft and easy)
Ingredients
For the ricotta cookies:
- 250 g unsalted butter, at room temperature
- 1 and ½ cups sugar
- 1 teaspoon vanilla extract
- 3 eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup whole milk ricotta
- Zest of 1 lemon
For the lemon glaze:
- 1 and ½ cups powdered sugar
- 1-2 tablespoons lemon juice
- Zest of 1 lemon
Instructions
For the soft ricotta cookies:
- Preheat the oven to 320ºF/160ºC.
- Line baking sheets with parchment paper.
- In a large bowl, beat soft butter with sugar and vanilla.
- Add the eggs one at a time, beating well.
- Add the lemon zest and mix.
- Add flour and baking powder and integrate without overtaxing.
- Stir in the ricotta until well incorporated. If the ricotta is too chunky, you can whip it slightly first before adding it.
- Drop teaspoonfuls onto the baking sheet, leaving space between them, as they will spread while baking.
- Gently flatten the tops if they are too high and bake for 12 to 15 minutes or until they start to turn golden. They should not sink when gently pressed with a finger.
- Let them cool slightly on a rack, and carefully remove them from the sheet with a spatula.
- Cool completely before glazing.
For the lemon glaze:
- Mix powdered sugar and 1 tablespoon of lemon juice in a small bowl. If it's too thick, add a few drops more juice until it has a slightly very thick honey-like consistency.
- Spoon small amounts into the center of the cooled cookies and spread it slightly so that it runs to the sides.
- Grate lemon zest on top of the wet glaze and let it dry on a cooling rack.
Notes
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Do a test run. I always recommend baking two or three cookies to find your sweet spot regarding baking time and texture. Check the time to ensure you don't over or underbake them. Also, see how much they expand and adjust accordingly if needed so they don't touch during baking.
- Room temperature storage: keep the cookies in a well-sealed, airtight container like a cookie tin or Tupperware-type container. Stored properly, ricotta cookies will be good for 2-3 days.
Rate and review this recipe