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    Home » Recipes » Cookies

    Lemon Ricotta Cookies

    Published: Nov 2, 2024 · Modified: Apr 9, 2025 by Maria Doss · This post may contain affiliate links · Leave a Comment

    pinterest image.

    Italian Lemon Ricotta Cookies are the ultimate holiday cookies - soft, tender, cake-like cookies, with a rich ricotta flavor. Made with creamy ricotta cheese and finished with a luscious lemon glaze they are simply irresistible. Topped with colorful sprinkles, these cookies make a festive addition to your Christmas cookie platter!

    Jump to Recipe

    If you’re a lemon dessert lover like I am, try my single-layer lemon cake or the lemon mug cake recipe next!

    white ricotta cookies topped with sprinkles placed on a pink plate.

    Lemon ricotta cookies, made with ricotta cheese, are truly dreamy. These soft, pillowy treats are bursting with bright lemon flavor, and I guarantee you’ll have family and friends begging for the recipe!

    The sweet and simple glaze is finger-licking good, providing the perfect finishing touch. They’re so irresistible that you’ll find it impossible to stop at just one. Plus, the festive sprinkles add a charming pop of color that makes them perfect for any occasion, like in our gingerbread star cookies.

    Jump to:
    • Why you'll love it?
    • Ingredients
    • Variations
    • How to make lemon ricotta cookies?
    • Decorate with lemon icing
    • How to store?
    • Recipe tips
    • More Christmas cookies for cookie exchange
    • Lemon Ricotta Cookies

    Why you'll love it?

    • Soft and pillowy little cakes
    • Rich flavor from ricotta cheese
    • Festive look with sprinkles
    • Ultimate Christmas cookie
    • Easy to make

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    The ingredients for this recipe are pretty standard for a drop cookie recipe. However, I’d like to highlight a few that you might have questions about:

    • Ricotta cheese - For the best results, use whole milk ricotta cheese and be sure to strain it to eliminate any excess moisture. Remember to take it out of the fridge about 30 minutes before you start making the cookie dough, allowing it to come to room temperature for optimal mixing.
    • Butter - For this recipe, be sure to use unsalted butter that’s softened. If you only have salted butter on hand, simply omit the salt from the dry ingredients when making the lemon ricotta cookies.
    • Egg - Make sure to leave your egg at room temperature.
    • Lemon - I use both lemon and juice in the ricotta cookie dough for a lemony punch.

    Variations

    • Flavorings: Use vanilla or almond extract in place of the lemon zest and juice for another flavor option. Replace lemon juice with milk.
    • Orange: Swap the lemon zest and juice with orange zest and juice.
    • Lime: Lime zest and lime juice will work well in place of lemon. Use equal amounts.

    How to make lemon ricotta cookies?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    two hands whisking white flour in a glass bowl.
    Step 1 - Whisk all dry ingredients ina bowl.
    a red beater beating ricotta cookie dough in a glass bowl.
    Step 2 - Beat butter and sugar and then add egg.
    a red beater beating ricotta cookie dough in a glass bowl.
    Step 3 - Add the ricotta, lemon juice and zest.
    a red beater beating ricotta cookie dough in a glass bowl.
    Step 4 - Beat well.

    a red beater beating ricotta cookie dough in a glass bowl.
    Step 5 - Add the dry ingredients.
    two hands mixing ricotta cookie dough in a glass bowl.
    Step 6 - Mix until combined. Refrigerate for about 2 hours.

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    scoops of ricotta cookie dough placed on a baking sheet.

    Step 6 - Drop scoops of cookie dough on a parchment lined baking sheet and bake until the bottom is deep golden in color. Cool completely before icing.

    Decorate with lemon icing

    a hand dipping one ricotta cookie into a bowl filled with white glaze.
    Step 1 - Dip the top of the cookie into the lemon glaze.
    a hand dipping one ricotta cookie into a bowl filled with white glaze.
    Step 2 - Place them on a wire rack for the excess glaze to drip down.
    a hand adding colorful sprinkles on white cookies placed on a wire rack.

    Step 3 - Top with sprinkles before the lemon icing sets.

    white ricotta cookies topped with sprinkles placed on a pink plate.

    How to store?

    Store lemon ricotta cookies in an airtight container. If layering be sure to place parchment paper between them. These will keep in the fridge for up to 4 days. Bring to room temperature before serving.

    To freeze - These can be frozen for 3 months. I do however recommend freezing them without the icing.

    These cookies will be a hit at your cookie exchange or on the tray you share with neighbors, just like santa's whiskers cookies or chocolate pinwheels. Get ready to discover your new favorite holiday cookie!

    Recipe tips

    • If there is any liquid in your ricotta, be sure to drain it before using.
    • The butter, ricotta cheese, and egg must be at room temperature in order to cream together smoothly.
    • Cool the cookies completely before icing.
    • Use whole milk ricotta cheese for the best flavor.

    white ricotta cookies topped with sprinkles placed on a pink plate.
    white ricotta cookies topped with sprinkles placed on a wire rack.

    More Christmas cookies for cookie exchange

    • 5 almond flour lemon cookies in a white fluted plate.
      Almond Flour Lemon Cookies
    • chocolate cookies in the shape of candles placed in a grey tray.
      Candle Cookies
    • brown colored round walnut cookies placed in a white tray.
      Walnut Cookies
    • a hand holding one chocolate coconut macaroon.
      Chocolate Coconut Macaroons
    white ricotta cookies topped with sprinkles placed on a wire rack.

    Lemon Ricotta Cookies

    Italian Lemon Ricotta Cookies are the ultimate holiday cookies - soft, tender, cake-like cookies, with a rich ricotta flavor. Made with creamy ricotta cheese and finished with a luscious lemon glaze they are simply irresistible. Topped with colorful sprinkles, these cookies make a festive addition to your Christmas cookie platter!
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Chilling Time: 15 hours hours
    Total Time: 15 hours hours 40 minutes minutes
    Servings: 30 cookies
    Calories: 131kcal
    Author: Maria Doss

    Equipment

    • Cookie scoop
    • Electric beater

    Ingredients

    Dry ingredients

    • 1 ¾ cup all purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt

    Wet ingredients

    • ½ cup unsalted butter (1 stick) room temperature
    • 1 cup sugar
    • 1 large egg
    • 1 cup ricotta cheese
    • 1 tablespoon lemon juice
    • zest of one lemon

    Lemon icing

    • 2 cups confectioners sugar
    • 1 tablespoon melted butter
    • 2 teaspoons lemon juice
    • 2 to 4 tablespoons milk
    • colored prinkles optional
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    Instructions

    • Add all dry ingredients into a medium bowl and whisk to combine.
    • Add the butter and sugar into a large bowl and beat using an electric beater until fluffy, 2 to 3 minutes.
    • Add the egg and beat for about a minute. Add the ricotta, lemon juice and zest, beat until fluffy.
    • Add the combined flour mixture and mix until it comes together. Switch to a rubber spatula and mix to combine well. Cover bowl and chill for 2 hours or up to 2 days.
    • Preheat oven to 350°F and line two baking sheets with parchment paper. Scoop
    • Scoop dough using a medium cookie scoop or two spoons (so you have just a heaping 1 tbsp) and drop onto the prepared baking sheet, spacing cookies 1 to 2 inches apart.
    • Bake for 14 to 17 minutes, or until the bottoms are golden brown. Keep the remaining dough chilled. Once baked, transfer the pan to a wire rack and let it cool completely before icing.

    Icing

    • In a mixing bowl, whisk together all the lemon icing ingredients until smooth. If needed, add more milk one teaspoon at a time to achieve the desired consistency. Aim for a thick glaze that is still pourable.
    • Spoon icing over the cookies, or dip the tops directly into the icing and let any excess drip off before returning them to the wire rack. Be sure to add sprinkles immediately while the icing is still wet.

    Notes

    If there is any liquid in your ricotta, be sure to drain it before using.
    The butter, ricotta cheese, and egg must be at room temperature in order to cream together smoothly.
    Cool the cookies completely before icing.
    Use whole milk ricotta cheese for the best flavor.

    Nutrition

    Serving: 1cookie | Calories: 131kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 154IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 0.4mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Hi, I'm Maria! I'm excited to share with you creative twists on classic Indian, American, and global dishes—perfect for easy family meals or unique dishes to impress guests!

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