Lemon Ricotta Cookies

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Sweet, tangy, and impossibly soft, these Lemon Ricotta Cookies are everything I love about Italian bakery treats—moist, chewy, and packed with bright lemon flavor. The ricotta keeps them tender for days, while that glossy lemon glaze gives you a double hit of citrus in every bite.

When life gives you lemons, don’t just make lemonade—bake some extra-lemony treats like my luscious Lemon Bars, Lemon Sugar Cookies, and Lemon Brownies, next. Oh, and don’t miss my original Ricotta Cookies!

So grab your lemons and a tub of ricotta—let’s get a cozy batch of cookies in the oven. 💛

✨ Before You Start

✨ Use whole-milk ricotta. Whole milk ricotta gives you rich, tender, moist cookies. Part-skim can make them drier and less flavorful, and very watery ricotta can make the dough too loose—if it looks wet, drain it briefly in a fine-mesh strainer.

✨ Room temperature is your friend. Let the butter, eggs, and ricotta come to room temp before you start. This helps them cream and blend smoothly so your cookies bake up tall and soft instead of dense.

✨ Zest first, then juice. It’s much easier to zest a whole lemon than a squeezed one. Zest your lemons right over the bowl so you don’t lose those flavorful oils, then cut and juice.

✨ Don’t overmix the flour. Once you add the dry ingredients, switch to folding with a spatula instead of beating with the mixer. Overmixing knocks the air out of the batter and can make the cookies flat and tough.

✨ Line those pans. Parchment paper or silicone baking mats help the cookies bake evenly and prevent sticking, especially with a soft, moist batter like this.

✨ Aim for even scoops. Use about 2 tablespoons of dough per cookie so they bake at the same rate and you get those bakery-style rounds.

Lemon Ricotta Cookies Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

For the Cookies

• All-purpose flour – Regular AP flour gives just the right structure. Its protein content lets the cookies hold their shape while still staying tender and cake-like.

• Baking powder – Your main leavening. It reacts with the moisture and acidity in the dough to help the cookies puff and stay soft instead of spreading flat.

• Salt – A full teaspoon might sound like a lot, but it balances the sweetness and bright lemon flavor. Without it, the cookies can taste one-note.

• Unsalted butter – Adds rich flavor and tender crumb. Unsalted lets you control the overall salt level more precisely. Softened butter creams properly with sugar to trap air.

• Sugar – Sweetens, but also helps keep the cookies moist and delicate. Sugar holds onto moisture and encourages a light golden edge.

• Eggs – Bind the dough and add richness and structure. The proteins in the eggs help the cookies set while the fat in the yolks keeps them soft.

• Whole milk ricotta – The star ingredient. Ricotta adds moisture, a gentle tang, and a slightly dense, lush texture—like the best cross between a cake and a cookie.

• Fresh lemon juice – Gives that bright tang and a bit of acidity, which works with the baking powder and ricotta to keep the crumb tender.

• Lemon zest – Where the strongest lemon flavor lives. The oils in the zest perfume the whole cookie without adding extra liquid.

For the Glaze

• Powdered sugar – Dissolves quickly into a smooth, shiny glaze and sets into that classic Italian cookie finish.

• Lemon zest – Doubles down on the lemon aroma and makes the glaze taste ultra-fresh.

• Lemon juice – Thins the powdered sugar to a thick, pourable consistency and makes the glaze tangy instead of cloyingly sweet.

How To Make Lemon Ricotta Cookies

(Full step-by-step instructions are in the recipe card below.)

You’ll start by whisking the dry ingredients together so the baking powder and salt are evenly distributed. In a separate bowl, cream the butter and sugar until they’re light and fluffy, then beat in the eggs one at a time. Mix in the ricotta, lemon juice, and lemon zest until smooth and creamy. Gently fold in the flour mixture by hand, stopping as soon as the dry bits disappear.

Scoop the soft dough onto lined baking sheets and bake until the edges are just turning lightly golden and the tops look set. Let the cookies cool completely on the baking sheets—they’ll finish setting up as they rest. While they cool, whisk together the powdered sugar, lemon zest, and lemon juice to make a thick, pourable glaze. Spoon the glaze over each cookie and let it set until it’s glossy and firm to the touch.

Storing + Freezing + Make-Ahead Tips

Storing

• Once the glaze is fully set, store the cookies in an airtight container at room temperature for 2–3 days. For best texture, layer them with parchment or wax paper so the glaze doesn’t smudge. These cookies actually taste even better on day two as the flavors meld.

Freezing

• You can freeze the baked, unglazed cookies for up to 2 months. Cool completely, then freeze in a single layer before transferring to a freezer bag or airtight container. Thaw at room temperature and glaze just before serving. Glazed cookies can be frozen in a pinch, but the glaze may lose a bit of its sheen.

Make-Ahead

• You can bake the cookies a day or two in advance and glaze them the day you plan to serve. For longer make-ahead, scoop the dough into balls on a baking sheet, freeze until firm, then store the frozen dough balls in a freezer bag. Bake from frozen, adding a minute or two to the baking time, and glaze as usual.

Food Safety

• If you’d like more info on food safety, check out this link.

Serving Recommendations

Create an Amazing Italian-Inspired Cookie Tray

Build an Italian bakery-style cookie platter by pairing these Lemon Ricotta Cookies with Italian Christmas Cookies, Almond Crescent Cookies, Italian Wedding Cookies, Pignoli Cookies, Amaretti Cookies, and Italian Fig Cookies. It’s a beautiful mix of textures and flavors for holidays, showers, or coffee dates.

Frequently Asked Questions

✦ Can I use part-skim ricotta instead of whole milk ricotta?

You can use part-skim ricotta if that’s what you have, but whole milk ricotta will give you noticeably richer, more tender cookies. If you use part-skim, be sure it’s not overly watery—if it is, drain it briefly—and know that the cookies may be just a touch less luxurious.

✦ Do these cookies need to be refrigerated?

Once baked and glazed, these cookies are fine at room temperature in an airtight container for 2–3 days. There’s enough sugar in the glaze and in the cookies themselves to help preserve them. If your kitchen is very warm or humid, you can refrigerate them; just bring them back to room temperature before serving for the best texture.

✦ Can I use bottled lemon juice?

Fresh lemon juice really makes a difference here. You’re relying on that bright citrus flavor in both the cookies and the glaze, and bottled juice can taste flat or slightly bitter. If possible, use fresh lemons so you also get the zest—bottled juice can’t replace that.

✦ Why did my cookies turn out flat or dense?

Flat, dense cookies are usually from overmixing the flour or using very soft/overly warm butter. Make sure you cream the butter and sugar until light and fluffy, then fold the flour mixture in gently by hand, stopping as soon as the dry ingredients disappear. Also double-check that your baking powder is fresh—old leavening won’t give you enough lift.

✦ Can I make the dough ahead of time?

Yes! You can make the dough, cover it tightly, and chill it for up to 24 hours. Chilling will firm it up, which can help the cookies hold their shape a bit better. Let the dough sit at room temperature for 10–15 minutes if it’s very stiff before scooping and baking.

✦ Can I freeze the cookies after they’re glazed?

You can, but the glaze may lose some shine and can pick up a few little cracks as it thaws. If you’re freezing specifically for a special occasion, I recommend freezing the plain cookies and glazing them fresh the day you plan to serve.

Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗

More Lemon Favorite Recipes

• Lemon Pound Cake – Ultra-moist, buttery pound cake loaded with bright lemon flavor and topped with a simple citrus glaze that keeps every bite irresistibly tender.
• Lemon Dump Cake – This easy dump-and-bake dessert layers lemon pie filling and cake mix into a warm, gooey, citrusy treat with almost no prep work.
• Lemon Zucchini Bread – Soft, moist zucchini bread kissed with fresh lemon and finished with a light glaze for the perfect balance of cozy and bright.
• Lemon Buttermilk Cake – A tangy, tender crumb thanks to buttermilk and plenty of lemon zest, finished with a sweet-tart glaze that soaks into every slice.
• Lemon Lush – A cool, layered dessert with a buttery crust, creamy lemon filling, and fluffy topping that’s perfect for potlucks, holidays, and summer gatherings.
• Lemon Icebox Pie – Classic, creamy lemon filling in a crisp crust, chilled until perfectly set for a refreshing, make-ahead dessert.
• No-Bake Lemon Icebox Cake – Layers of lemony cream and cookies soften in the fridge into a dreamy, sliceable dessert that tastes like lemon cream pie in cake form.

Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Lemon Ricotta Cookies

Sweet tangy lemon flavor steals the show in these moist, chewy Lemon Ricotta Cookies! You’re gonna want seconds and probably thirds- so make a double batch!

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Servings: 3 dozens

Author: Kathleen

Ingredients

Cookies:

• ▢ 2 1/2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1/2 cup unsalted butter at room temperature
• ▢ 2 cups sugar
• ▢ 2 large eggs
• ▢ 1 (15-ounce) container whole milk ricotta
• ▢ 3 tablespoons fresh lemon juice
• ▢ Zest of 1 Lemon

Glaze:

• ▢ 2 1/4 cups powdered sugar
• ▢ zest of 2 lemons
• ▢ 2 tablespoons, plus extra as need lemon juice

US Customary - Metric

Instructions

• Preheat oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper or silicone baking mats.
• Whisk together flour (2 1/2 cups), baking powder (1 teaspoon), and salt (1 teaspoon) in a medium bowl. Set aside.
• In a large mixing bowl, using an electric mixer, cream together butter (1/2 cup) and sugar (2 cups) until it's light and fluffy, about 3 minutes.
• Mix in eggs (2), one at a time, mixing until incorporated. Mix in ricotta (15 ounces), 3 tablespoons lemon juice, and zest of 1 lemon. Beat until incorporated. Fold in flour mixture just until combined. Do not overmix. 
• Scoop dough (about 2 tablespoons) onto prepared baking sheets. Bake in the preheated oven, until edges just begin to turn slightly golden, about 15 minutes. Allow to cool on baking sheets for 20 minutes.
• Meanwhile, make the glaze by whisking together the powdered sugar (2 1/4 cups), 2 tablespoons lemon juice, and the zest of 2 lemons. Thin glaze as needed, with extra lemon juice,  to achieve a thick pourable consistency.
• Spoon glaze on each cookie. Allow glaze to set for about 2 hours. 

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Notes

1. Meyer lemons vs. regular lemons. Meyer lemons are smaller, sweeter, and a little floral compared to regular lemons. They’re lovely if you can find them (usually in winter), but regular lemons work perfectly and give you a sharper, classic citrus flavor.
2. Fold—don’t beat—in the flour. Once the ricotta, eggs, and butter are fluffy, you want to keep that air. Sprinkle about ⅓ of the flour mixture over the surface of the batter, then draw your spatula down through the center and scoop around the sides, folding the batter over the dry ingredients. Rotate the bowl as you go and add the flour in 2–3 additions until just combined. This gentle folding keeps the cookies light.
3. Watch for dry pockets. As you fold, look for streaks of flour hiding along the bottom or edges of the bowl. Gently scrape and fold them in, but resist the urge to keep mixing once everything looks evenly incorporated.
4. Zest finely for the best flavor. Use a microplane or fine grater to remove just the top yellow layer of the peel. You want tiny, delicate flecks—not long strips—for even flavor and a smooth cookie texture.
5. Juice like a pro. I like to use a citrus juicer, then strain the juice to catch any seeds or pulp. This gives you smooth juice for both the batter and the glaze, so you aren’t biting down on unexpected bits.
6. Adjust the glaze to taste. This glaze is where you can really showcase the lemon flavor. If you want it sweeter, add a bit more powdered sugar. For extra tang, whisk in more lemon juice a few drops at a time until you hit your perfect balance of sweet and zingy.

Nutrition

Serving: 1cookie | Calories: 149kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 83mg | Potassium: 30mg | Sugar: 19g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 0.5mg

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