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Lemon Ricotta Cookies | My Baking Dependancy


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Tangy lemon ricotta cookies are topped with a candy and tart lemon glaze that creates the right summer season cookie for any event.

Glazed lemon ricotta cookies on a marble board. One of the cookies is broken in half.

I used to be not too long ago reminded that the primary time I made these cookies, Elle was solely 6 months previous.

Now she’s 8. 8 years previous! Time is a thief. 

As this faculty yr involves an finish, I’m decided to embrace each second I can of this summer season along with her. I do know I’ll blink and he or she’ll be grown, however these sluggish summer season days are stuffed with recollections we are able to make collectively.

However don’t thoughts me should you discover me consuming a few of these smooth lemon ricotta cookies and weeping over her 6-month pictures within the meantime.

Ingredients for lemon ricotta cookies arranged on a marble countertop.


Is there something that screams summer season greater than lemon? The second the climate begins to heat up, I crave every little thing from lemon bars and lemon cheesecake to strawberry lemonade.

And add these lemon ricotta cookies to that cravings listing. They’re loaded with shiny, recent lemon within the cookie after which topped with a lemony glaze for a double hit of lemon. They’re like a chew of sunshine!

These cookies even turned Eric right into a lemon lover. They’re that good!

In contrast to my chewy lemon sugar cookies or dense and chewy no-bake cookies, these cookies are tremendous smooth and a bit of bit cakey. One way or the other that mild and ethereal texture makes them even simpler to pop into your mouth one after the opposite.

Lemon zest and sugar combined in a glass bowl.


If these smooth, lemony cookies sound correct up your alley, let me present you the right way to make them!

Baking with ricotta cheese

Curious in regards to the ricotta cheese in these cookies?

Don’t fear, the cookies don’t style like cheese. The ricotta offers the cookies their superb texture and gives a really refined tang that makes you say, “Mmm, what’s the key ingredient right here??”

I do advocate utilizing entire milk ricotta on this recipe; the fats content material helps hold the cookies good and tender. 

I often simply use ricotta that I’ve picked up on the retailer, however you should use do-it-yourself ricotta cheese as nicely.

Lemon ricotta cookie dough in a white mixing bowl.

Different components

The opposite components you’ll want for these cookies are:

  • Granulated sugar: The granulated sugar goes into the cookies themselves to offer the best sweetness to stability the tart lemons. 
  • Zest of three lemons + lemon juice: There’s a ton of lemon packed into these little cookies! You received’t miss out on that shiny taste.
  • All-purpose flour: No fancy flours right here! Simply easy AP flour.
  • Baking powder: That is the leavening for the cookies.
  • Salt: We at all times wish to use a little bit of salt to stability out the candy.
  • Softened butter: Take a look at my suggestions for the right way to soften butter shortly should you neglect to set yours out.
  • Eggs: Eggs assist bind the cookies, present some leavening, and assist tenderize the cookies.
  • Powdered sugar: We are going to use this sugar for the glaze that goes on prime of the cookies.
Scoops of lemon ricotta cookie dough on a parchment-lined baking sheet, ready to go in the oven.

Making these cookies

To get all the lemon taste we are able to into our Lemon Ricotta Cookies, we’ll begin by combining the sugar and lemon zest collectively till the sugar is sweet and aromatic.

This would possibly appear to be a foolish additional step, but it surely actually helps get all of these aromatic oils out of the zest and infuses that taste all through the cookies. Should you’ve made my lemon raspberry scones, you understand what a distinction it makes!

Lemon ricotta cookies cooling on a wire rack.

In a separate bowl, whisk collectively the flour, baking powder, and salt, then set that facet. Ensure you know the right way to measure flour correctly so these cookies end up completely!

Return to your sugar combination and add the butter, then beat with an electrical mixer till the combination is mild and fluffy. It will take about 3 minutes.

Add the eggs separately, mixing till every is absolutely included, then add the ricotta cheese and lemon juice and blend to mix.

Glazed lemon ricotta cookies scattered in a piece of parchment paper.

Stir within the dry components, then spoon the dough onto lined baking sheets. Bake till the cookies are barely golden on the edges.

As a result of these cookies are so smooth, allow them to cool on the baking sheets for 20 minutes earlier than eradicating them and dipping them within the lemon glaze.

Stack of 3 lemon ricotta cookies. The top two cookies are broken in half.


These cookies will hold at room temperature for as much as 2 days, or you may retailer them within the fridge for as much as 5 days.

If you wish to hold them recent for longer, retailer them within the freezer. Place them in an hermetic container with layers of waxed paper or parchment paper between the layers and freeze for as much as 3 months.

Due to the feel of those cookies, they’ll thaw in a short time; they need to solely want an hour or so at room temperature to totally thaw. You’ll be able to seize a chew of Lemon Ricotta Cookies everytime you’d like!

Lemon ricotta cookies and a glass of milk arranged on a marble board.


  • 2 cups granulated sugar
  • Zest of two lemons
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 giant eggs
  • 1 (15 ounce) container entire milk ricotta cheese
  • 3 tablespoons recent lemon juice

For the Glaze:

  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons lemon juice
  • Zest of 1 lemon


For the Cookies:

  1. Preheat the oven to 375° F. Line baking sheets with parchment paper.
  2. In a medium bowl, mix sugar and lemon zest. Combine together with your fingertips till the sugar is aromatic. Put aside.
  3. In one other medium bowl, whisk collectively the flour, baking powder, and salt. Put aside.
  4. Within the giant bowl mix the butter and lemon sugar. Utilizing an electrical mixer beat the butter and sugar till mild and fluffy, about 3 minutes.
  5. Add the eggs, 1 at a time, mixing till they’re absolutely included.
  6. Add the ricotta cheese and lemon juice and blend till included.
  7. Stir within the dry components, mixing till simply mixed.
  8. Spoon the dough (about 2 tablespoons for every cookie) onto ready baking sheets.
  9. Bake cookies in preheated oven for 13-Quarter-hour, till barely golden on the edges.
  10. Take away from the oven and let the cookies cool on the baking sheets for 20 minutes.
  11. As soon as all of the cookies are cool, put together the lemon glaze.

For the Glaze:

  1. In a medium bowl, mix the powdered sugar, lemon juice, and lemon zest and whisk till clean.
  2. Dip the highest of every cookie into the glaze.
  3. Place cookies on a wire baking rack or wax paper and permit the glaze to harden earlier than serving.


Retailer cookies at room temperature for as much as 2 days or within the fridge for as much as 5 days.

Cookies will be frozen in an hermetic container with items of parchment or waxed paper between layers for as much as 3 months.

Barely tailored from The Meals Community.

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Diet Data

Yield 36

Serving Measurement 1 cookie

Quantity Per Serving

Energy 127Whole Fats 3gSaturated Fats 2gTrans Fats 0gUnsaturated Fats 1gLdl cholesterol 19mgSodium 80mgCarbohydrates 23gFiber 0gSugar 16gProtein 2g

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