If you’re a lemon fan like me, you know there are few things more comforting than a soft cookie that bursts with bright citrus and a tender, milky bite. I created this Lemon Ricotta Cookies recipe after craving something lighter than a typical butter cookie but still indulgent enough to share at a brunch, bake sale, or just to have a jar on the counter. Tired of dry, chalky lemon bars and dense cookies that forget the “lemon” part? This recipe fixes that in about 30–40 minutes and yields a BIG batch perfect for crowd-pleasing.
These cookies are soft, slightly cakey, and magically moist thanks to ricotta. The lemon glaze adds the right amount of tang and shine without overwhelming the delicate texture. Lemon lovers will delight in these Lemon Ricotta Cookies! This easy recipe makes a BIG batch … for beginners and experienced bakers alike. If you also like experimenting with flavor, try pairing these with a spiced cookie I recommend my sister recipe for cinnamon brown butter cookies for an interesting contrast on the dessert table.
WHY THIS RECIPE WORKS
- Ricotta keeps cookies tender and moist without needing a lot of butter the protein and water content in ricotta give a light, cakey crumb.
- Lemon zest and a touch of juice brighten the batter while a thin glaze gives obvious lemon punch without sogginess.
- Simple pantry ingredients and a straightforward method make this reliable for beginners and scalable for parties.
- The dough is forgiving slightly underbaked is OK for softness, and chilling is optional, making it fast.
- Makes a BIG batch (about 36) perfect for meal prep, school events, or gifting.
INGREDIENTS
| Ingredient | Quantity | Substitutions / Shopping Tips |
|---|---|---|
| All-purpose flour | 3 cups (360 g) | For gluten-free: use a 1:1 GF blend (adds slight crumbliness). Measure by weight for best results. |
| Baking powder | 2 tsp | Fresh baking powder gives better rise; replace with 1/2 tsp baking soda + 1 tsp cream of tartar if needed. |
| Salt | 1/2 tsp | Enhances flavor don’t skip. |
| Granulated sugar | 1 1/2 cups (300 g) | For lower sugar: reduce to 1 cup (cookies will be less sweet). Coconut sugar works but changes color/flavor. |
| Unsalted butter, softened | 1/2 cup (113 g) | Can substitute equal coconut oil (solid) for dairy-free; texture will be slightly different. |
| Ricotta cheese (whole milk) | 1 1/2 cups (360 g) | Use part-skim for fewer calories (a bit drier). For vegan: try tofu ricotta or store-bought plant ricotta. |
| Large eggs | 2 | Room temperature eggs incorporate better for egg-free, use 1/2 cup applesauce + 1 tsp baking powder (texture changes). |
| Vanilla extract | 2 tsp | Enhances lemon; lemon extract can replace 1 tsp of vanilla for extra punch. |
| Fresh lemon zest | 2 tablespoons (from 2–3 lemons) | Zest is essential for aroma avoid bottled zest. Fine microplane is best. |
| Fresh lemon juice | 2 tablespoons | Balances sweetness. Add more to the glaze instead of batter if you want a brighter finish. |
| Powdered sugar (for glaze) | 1 1/2 cups (180 g) | Whisk with lemon juice until pourable. Use less for thinner glaze. |
| Milk or water (glaze) | 1–2 tbsp | Helps reach desired consistency. For extra shine, use light corn syrup (1 tsp). |
STEP-BY-STEP DIRECTIONS
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Tip: Use an oven thermometer for accurate temperature 350°F is the sweet spot for even edges.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside. Tip: Sifting isn’t required, but whisking helps evenly distribute leavening.
- In a large bowl or stand mixer fitted with the paddle, cream the softened butter and granulated sugar on medium speed until light and slightly fluffy, about 2–3 minutes. Scrape down the bowl. Pro tip: Don’t over-cream you want structure plus tenderness.
- Add ricotta, eggs, vanilla, lemon zest, and lemon juice to the butter-sugar mixture. Mix on low until combined; then increase speed briefly to smooth. The batter will be thicker than cake batter but looser than cookie dough. Tip: If your ricotta is very watery, drain in a fine mesh for 10 minutes to avoid thinning the dough.
- With the mixer on low, gradually add the dry ingredients and mix just until incorporated. Avoid overmixing stop when there are no streaks of flour. Pro tip: Slightly overworked dough can become tough.
- Scoop the dough onto prepared baking sheets using a 1.5–2 tablespoon cookie scoop for uniform size (about 36 cookies). Leave 2 inches between cookies. Tip: Wet your scoop between uses to prevent sticking.
- Bake for 12–15 minutes or until the edges are set and the tops are pale golden they should still be slightly soft in the center. Rotate pans halfway through for even browning. Pro tip: Err on the shorter time if you like softer cookies; they firm up while cooling.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While cooling, make the glaze.
- For the glaze: whisk powdered sugar with 1–2 tablespoons lemon juice (add 1⁄2 tbsp at a time) until pourable but not runny. Drizzle over cooled cookies with a spoon or dip the tops. Let glaze set about 20–30 minutes. Tip: For a shinier finish, add 1 tsp light corn syrup to the glaze.
COMMON MISTAKES TO AVOID
- Overmixing the batter: Overworking after adding flour develops gluten and makes cookies tough. Fix: Stir just until no streaks of flour remain.
- Using watery ricotta: Excess moisture can make dough runny and flatten cookies. Fix: Drain ricotta in a fine-mesh sieve for 10–15 minutes or blot gently with paper towels.
- Baking too long: These cookies are meant to be soft; overbaking = dry. Fix: Remove when centers are still slightly soft and allow carryover baking on the sheet.
- Skipping zest: Bottled lemon juice lacks aromatic oils. Fix: Always zest fresh lemons for the brightest flavor.
- Glazing warm cookies: Warm cookies will absorb glaze and become soggy. Fix: Let cookies cool completely before glazing.
Nutrition per serving (approx.)
- Serving size: 1 cookie (recipe yields ~36)
- Calories: ~130 kcal
- Fat: 5–6 g (mostly from butter and ricotta)
- Carbohydrates: 20–22 g (sugars + starch)
- Protein: 3–4 g
- Fiber: <1 g
Health benefit note: Ricotta adds protein and calcium compared to many cookie recipes. Using part-skim ricotta reduces total fat. These cookies are still a sweet treat; enjoy them in moderation and as part of a balanced diet.
VARIATIONS & CUSTOMIZATIONS
- Lemon-Blueberry: Fold 1 cup fresh or frozen blueberries into the batter for bursts of fruity flavor. If using frozen, do not thaw first.
- Honey-Lemon: Replace 1/2 cup sugar with 1/3 cup honey and reduce liquid slightly; honey adds floral sweetness.
- Limoncello Glaze: Swap 1 tbsp lemon juice in the glaze for limoncello for an adult twist. (Alcohol will cook off if warmed.)
- Citrus Medley: Use equal parts lemon and orange zest for a sweeter citrus profile.
- Health-friendly option: Use part-skim ricotta, reduce sugar to 1 cup, and swap half the flour for whole wheat pastry flour for a bit more fiber (cookies will be slightly denser).
- Equipment alternatives: These bake beautifully in a convection oven at 25°F lower and shorter bake time (watch carefully). For small batches, try baking at 350°F for 10–12 minutes. Air fryer? Yes—preheat to 325°F and cook 6–8 cookies at a time for ~7–9 minutes; check for doneness early.
MAKE-AHEAD, STORAGE & REHEATING
- Fridge storage: Store glazed or unglazed cookies in an airtight container for up to 4 days. If glazed, place parchment layers between to prevent sticking.
- Freezer tips: Freeze unglazed cookies in a single layer on a sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and glaze just before serving. For glazed cookies, freeze on a tray then wrap individually to protect the glaze.
- Best reheating method: For a just-baked feel, warm cookies 8–10 seconds in the microwave (use caution) or 3–4 minutes in a 300°F oven on a baking sheet. The oven method helps re-crisp edges without melting glaze as much.
Serving suggestions and pairings
- Pair with: Earl Grey tea, iced green tea, or a light Prosecco. The citrus notes shine with slightly tannic teas.
- Side ideas: Fresh fruit salad, Greek yogurt with honey, or mini lemon curd jars for dipping.
- Occasions: These cookies are great for weekend brunches, bridal showers, bake sales, school lunches, and holiday cookie swaps. Make-ahead friendly for gifting package 8–12 in a box for a delightful homemade present.
- Meal prep scalability: Double or triple the recipe easily; bake on multiple sheets and use convection mode if available to maintain consistent results.
FAQ
Can I make Lemon lovers will delight in these Lemon Ricotta Cookies!
Yes you can make the dough and refrigerate for up to 24 hours before baking (cover tightly). Baked cookies keep up to 4 days in an airtight container.
Why is my Lemon lovers will delight in these Lemon Ricotta Cookies!
Dry cookies usually mean overbaked or too much flour. Measure flour by weight, not scooping. Bake until centers are just set, not browned.
Can Lemon lovers will delight in these Lemon Ricotta Cookies! be frozen?
Absolutely. Freeze unglazed baked cookies in a single layer then bag for up to 3 months. Thaw before glazing for best results.
Can I use low-fat ricotta or cottage cheese?
Yes part-skim ricotta works fine but gives slightly firmer texture. Cottage cheese can be blended until smooth as a substitute.
Can I make these without butter for a dairy-free version?
Try using solid coconut oil or a vegan butter, and use plant-based ricotta alternatives (or blended tofu/almond ricotta). Results vary but are still tasty.
CONCLUSION
Lemon lovers will delight in these Lemon Ricotta Cookies! This easy recipe makes a BIG batch … ideal for parties, meal prep, or a sunny afternoon treat. They’re soft, bright, and forgiving for beginners while offering enough technique tips to please experienced bakers. Bookmark this post, leave a comment with your favorite variation, and share with a friend who loves citrus desserts.
Enjoy baking and don’t forget to zest those lemons fresh!
Print
Lemon Ricotta Cookies
These Lemon Ricotta Cookies are tender, moist, and bursting with bright citrus flavor, perfect for any occasion.
- Total Time: 30 minutes
- Yield: 36 cookies
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 1 1/2 cups (360 g) whole milk ricotta cheese
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 1/2 cups (180 g) powdered sugar (for glaze)
- 1–2 tbsp milk or water (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl or stand mixer, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape the bowl down.
- Add ricotta, eggs, vanilla, lemon zest, and lemon juice to the butter-sugar mixture and mix on low until combined.
- Gradually add the dry ingredients with the mixer on low, mixing just until incorporated.
- Scoop the dough onto prepared baking sheets, leaving 2 inches between cookies.
- Bake for 12-15 minutes or until the edges are set and tops are pale golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar with 1–2 tablespoons lemon juice until pourable. Drizzle over cooled cookies and let set for 20-30 minutes.
Notes
For a shinier finish, add 1 tsp light corn syrup to the glaze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian