Save These ricotta lemon cookies bring a bit of sunshine to any table with their luscious texture and tangy glaze. Their cake-like crumb and bright citrus flavor have made them my go-to treat for springtime gatherings or whenever I want to surprise friends with something that tastes light yet indulgent.
I first tried these cookies after a trip to Italy left me dreaming of citrusy desserts. Ever since, they have become the most requested cookie at family holiday parties, especially when I bring out extra lemon zest for the glaze.
Ingredients
- Whole milk ricotta cheese: This is the key ingredient that makes the cookies moist and cake-like Choose a good quality ricotta that is creamy and smooth for the best texture
- Unsalted butter: Softened for effortless creaming with the sugar and ricotta which creates a fluffy base
- Granulated sugar: Brings sweetness and a little structure Use fine-grain sugar for the best results
- Large egg: Adds richness and helps bind the dough
- Vanilla extract: Gives warmth and roundness to the flavor Use pure extract if possible
- Lemon zest and freshly squeezed lemon juice: These give the cookies their refreshing tartness Always zest before juicing for maximum flavor and use unwaxed lemons for the best results
- All-purpose flour: Choose a fresh flour for accurate measurement and a soft crumb
- Baking powder and baking soda: These help the cookies rise and give them their tender airy bite Make sure both are fresh for effective leavening
- Fine sea salt: Just a touch brings out the lemon flavor beautifully
- Powdered sugar: For the glaze Sift for the smoothest, lumpfree finish
- Optional extra lemon zest: For a vivid garnish and pretty appearance
Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius well before you start mixing so it is fully hot. Line two baking sheets with parchment paper for easy cookie removal and cleanup
- Cream the Ricotta Butter and Sugar:
- Combine the ricotta cheese, softened butter, and sugar in a large bowl. Using an electric mixer or a sturdy whisk, beat them together for two to three minutes. The mixture should look pale and fluffy which builds the soft foundation of the cookie
- Incorporate the Egg and Flavors:
- Crack in the egg, pour in the vanilla extract, then add the lemon zest and lemon juice. Beat these in until the mixture is silky smooth with small flecks of zest throughout. Mixing well at this stage helps with even flavor
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Stir thoroughly so the leaveners distribute evenly and avoid creating odd pockets in the dough
- Add Dry to Wet:
- Gradually fold the dry ingredients into the ricotta blend. Mix gently with a spatula or the lowest mixer speed just until you no longer see dry flour. Stop as soon as everything comes together since overmixing can make the cookies tough
- Portion the Dough:
- Scoop out heaping tablespoonfuls or use a small cookie scoop for uniform cookies. Set each dough round about two inches apart on the lined sheets to allow spreading
- Bake the Cookies:
- Bake for fourteen to sixteen minutes. Look for light golden edges and set centers. The cookies should look soft and pale on top and be just beginning to color on the bottom
- Cool on the Rack:
- Let cookies cool on the baking sheet for five minutes which allows them to firm up. Carefully transfer them to a wire rack so they cool completely without becoming soggy underneath
- Make the Lemon Glaze:
- Mix the powdered sugar with two to three tablespoons lemon juice a little at a time. Stir until the mixture is silky and just runny enough to drizzle. If you like extra lemon flavor grate additional zest into the glaze or over the cookies for garnish
- Glaze and Garnish:
- Once cookies are fully cooled drizzle each with the glaze. Let excess drip off and sprinkle over more lemon zest for sparkle and fragrance. Allow the glaze to set before serving or stacking
Save Ricotta is honestly my favorite secret ingredient here. My grandmother first showed me how Italian cookies could be so soft by using ricotta in place of plain butter. Every time I zest a fresh lemon for these cookies I remember her zesting and talking about how the scent reminded her of childhood summers.
Storage Tips
Once cooled and glazed store the cookies in an airtight container at room temperature for up to four days. Lay parchment paper between layers if stacking to prevent the glaze from smudging. For longer storage refrigerate the cookies for up to a week and let them come back to room temperature before serving.
Ingredient Substitutions
If you need dairy free cookies use plant based butter and a good dairy free ricotta substitute. An extra splash of non dairy milk will help if the dough seems too stiff. No fresh lemons You can try bottled lemon juice in a pinch but do not skip the zest as it adds most of the real lemon essence.
Serving Suggestions
These cookies make perfect tea time companions, especially with black or green tea that highlights their citrus notes. I also love to serve them at brunches or baby showers as their cheerful aroma and appearance always draw smiles. For a grownup twist offer them alongside a chilled Moscato or a glass of limoncello.
Cultural Context
Ricotta cookies are rooted in Italian American traditions especially around Easter and Christmas. They are known for their pillowy texture and frosted tops which feel festive even at a simple weeknight gathering. Lemon as a flavor calls back to Southern Italy where citrus groves lush with fragrant fruit spill down hillsides.
Seasonal Adaptations
Use Meyer lemons for a milder flavor when they are in season
Try a dusting of candied ginger for a cozy winter version
Swap lemon for orange zest and juice for a different bright note
Success Stories
Over the years friends have told me these became their most beloved cookies to bring for work potlucks because they travel easily and taste amazing even three days later. Kids in my neighborhood have been known to trade their lunchbox treats for just one extra cookie on field trip day and everyone asks for the glaze recipe.
Freezer Meal Conversion
Bake and cool the cookies completely before glazing. Freeze plain cookies in a single layer then transfer to a freezer bag or container. When ready to serve thaw at room temperature before glazing. This trick lets you bake ahead for parties or gift giving.
Save These cookies are the perfect balance of tender, tangy, and sweet, making them a delightful treat for any occasion. Enjoy!
Recipe FAQ
- → How do I make cookies extra soft?
Be sure not to overmix the dough and don't overbake. Ricotta and butter both help achieve a tender, cake-like texture.
- → Can I use part-skim ricotta?
Yes, though whole milk ricotta gives richer flavor and texture. Part-skim works fine, but the cookies may be slightly less creamy.
- → What’s the best way to zest lemons?
Use a microplane or fine grater for zesting, collecting only the yellow outer skin to maximize citrus aroma without bitterness.
- → How should I store these cookies?
Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze.
- → Can I make them dairy-free?
Absolutely—swap in plant-based ricotta and vegan butter for a tasty dairy-free alternative.
- → Why add glaze on top?
The tart-sweet glaze boosts lemon flavor and creates a lovely finish, complementing the soft cookie underneath.