ricotta lemon cookie recipe

Written ByJenny Smyth Posted on
ricotta lemon cookie recipe
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The Best ricotta lemon cookie recipe

I’m so excited to share with you my favorite ricotta lemon cookie recipe! I first discovered this recipe a few years ago when I was looking for a unique dessert to serve at a family gathering. The combination of creamy ricotta cheese, tangy lemon zest, and sweet sugar is absolute perfection.

My kids love helping me in the kitchen, and this recipe is always a hit with them – they can’t get enough of the delicious flavors and textures. As an added bonus, this recipe is incredibly easy to make and requires minimal ingredients, making it perfect for a quick dessert or snack. Plus, the ricotta cheese adds a nice protein boost to keep everyone full and satisfied.

I like to make these cookies when we have company over, as they’re easy to grab and go – no fuss or muss! And the best part? They’re incredibly versatile – you can enjoy them on their own or paired with a scoop of ice cream or whipped cream.

I’ve also found that these cookies freeze beautifully, so I can whip up a batch and stash them in the freezer for a quick dessert later. The lemon flavor is bright and citrusy, and pairs perfectly with the richness of the ricotta cheese. My family loves these cookies so much that we often have them as a special treat just because – no occasion necessary!

And let’s be real – who doesn’t love the idea of sneaking in some extra calcium from the ricotta cheese? It’s a win-win all around!

Ricotta Lemon Cookies

Ricotta Lemon Cookies

4.6 from 1642 votes

These soft and tender ricotta lemon cookies are bursting with bright citrus flavor. The creamy ricotta cheese adds moisture and a delicate texture, making them perfect for any occasion.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 cup whole milk ricotta cheese
2 tablespoons fresh lemon juice
1 tablespoon lemon zest

For the Glaze

1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice
1 teaspoon lemon zest

👨‍🍳Directions

1Preheat your oven to 350°F and line two baking sheets with parchment paper.
2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
3In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4Add the egg and beat until incorporated, then mix in the ricotta cheese, lemon juice, and lemon zest until smooth.
5Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms.
6Do not overmix.
7Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8Bake the cookies for 10 to 12 minutes, until the edges are lightly golden and the tops are set.
9Remove from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10While the cookies cool, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
11Once the cookies are completely cool, drizzle the glaze over the tops and let it set for about 10 minutes before serving.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 5g💛Saturated Fat: 3g❤️Cholesterol: 25mg🧂Sodium: 120mg🌾Total Carbs: 24g🥦Dietary Fiber: 0g🍬Sugars: 14g🥩Protein: 3g

📝Notes

For best results, use full-fat ricotta cheese for a tender texture. The dough will be slightly sticky, so refrigerating it for 15 minutes can make it easier to handle. Store cookies in an airtight container at room temperature for up to 3 days.

Watch Video Of How Ricotta Lemon Cookies Works

These ricotta lemon cookies are perfect for any occasion – whether it’s a family gathering or just a quick snack after dinner.

Plus, they freeze beautifully, so you can whip up a batch and stash them in the freezer for later use.

One thing I love about this recipe is how versatile it is – you can enjoy them on their own or paired with ice cream or whipped cream.

❓ Frequently Asked Questions About Ricotta Lemon Cookies

Q1: What is the best type of ricotta cheese to use in this recipe?

A1: For this recipe, you’ll want to use whole-milk ricotta cheese for the best flavor and texture. You can find it in most grocery stores, usually in the dairy or Italian food section. Look for a brand that’s low in sugar and doesn’t contain any added preservatives or thickeners.

Q2: Can I substitute lemon juice for lemon zest?

A2: While you can use lemon juice as a substitute, it won’t provide the same level of brightness and citrus flavor that lemon zest does. If you don’t have lemon zest on hand, you can try using a combination of lemon juice and grated ginger for a similar flavor profile.

Q3: How long do these cookies keep at room temperature?

A3: These cookies will keep at room temperature for up to 5 days without becoming stale or dry. If you plan on storing them for longer than that, it’s best to freeze them to maintain their texture and freshness.

Q4: Can I make these cookies ahead of time?

A4: Yes, you can make these cookies ahead of time! Simply prepare the dough as instructed, then chill it in the refrigerator for at least 30 minutes before baking. This will help the cookies hold their shape better during baking.

Q5: Do these cookies contain any nuts?

A5: No, these cookies do not contain any nuts. However, if you’re looking for an added crunch or texture, you could try adding chopped almonds or walnuts to the dough before baking.

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