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Lemon Ricotta Cookies

Lemon Ricotta Cookies are soft, tender and cake like. Topped off with a sweet and tangy lemon glaze, these Italian ricotta cookies are little bites of deliciousness.

lemon ricotta cookies with lemon glaze and topped with chopped pistachios on a wire rack

Four days until Christmas and baking is in full swing!!!

Shortbread cookies, thumbprints, Shaped cookies, Cut outs, drop cookies or the classic sugar cookies……are all equally loved by family and friends. However, it is always nice to add a new kind to Christmas cookie tray.

Ricotta Cookies are unlike any cookies that you might have had. These are soft and fluffy, almost like little cake bites. Lemon adds a lovely tangy addition to baked goods like these Lemon Blueberry Muffins, Flourless Lemon Cookies or Zucchini Cardamom Cupcakes with Lemon Glaze.

Ricotta in cookies? This might sound odd at first, but using ricotta in baked goods has been an Italian tradition for ages. Ricotta adds a wonderful lightness and creaminess, making the baked good soft and tender, like these ricotta pancakes.

Lemon Ricotta Cookies are:

  • Soft
  • Fluffy
  • More like little cakes
  • Easy
  • No refrigeration required
  • Sweet
  • Tangy

Main ingredients:

Basic cookie ingredients : Flour, leaveners, butter, sugar and egg.

Lemon components – Both lemon zest and juice

Ricotta – Full fat or reduced fat ricotta

How to make ricotta cookies?

Whisk all purpose flour, baking powder, baking soda and salt together in a small bowl. In another larger bowl, beat butter and sugar until creamy and smooth, followed by the egg and then ricotta, lemon juice and jest. Finally, add flour and beat to combine.

Using a small cookie scoop, scoop mounds of dough onto a parchment lined baking sheet and bake at 350 degrees, until the edges are golden brown. Cool cookies completely.

To make lemon glaze, simply stir confectioners sugar and lemon juice together to make a thin glaze. Garnish with chopped pistachios and let cookies rest for at least 3 hours for glaze to set.

soft lemon cookies on a parchment lined baked sheet

Expert tips:

Use whole milk or reduced fat ricotta cheese and not fat-free.

Instead of pistachios, try using sliced almonds or sprinkles, which are more traditional in a ricotta cookie recipe.

a hand holding frosted ricotta cookie above a sheet pan with the same

If you prefer cakes more than cookies, then here are a few simple cakes that might be interesting to check out: Almond Flour Chocolate Cake, Red Velvet Mug Cake, Carrot Walnut Cake, Almond Flour Cake, Mocha Mug Cake, Banana Sheet Cake or Orange Walnut Cake.

Storage instructions:

Unglazed cookies can be stored at room temperature for a few days. However, glazed cookies need to be consumed within 2 days.

Freezing instructions:

Baked, cooled and UNGLAZED lemon ricotta cookies can be frozen for up to 3 months. Thaw overnight at room temperature, before glazing. We do not recommend freezing glazed cookies.

lemon ricotta cookies with lemon glaze and topped with chopped pistachios on a wire rack

Cookies, COOKIES and more COOKIES:

Santa’s Whiskers Cookies

Almond Butter Cookies

Almond Flour Cookies <—– only 3 ingredients

Almond Joy Cookies

Cookie Dough without Flour

Breakfast Cookies <—-Healthiest Cookie Recipe

Almond Flour Chocolate Chip Cookies

Christmas Fruit Icebox Cookies

Yield: 30 cookies

Lemon Ricotta Cookies

Lemon Ricotta Cookies

Lemon Ricotta Cookies are soft, tender and cake like. Topped off with a sweet and tangy lemon glaze, these Italian ricotta cookies are little bites of deliciousness.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes

Ingredients

Dry ingredients

  • 1 cup plus 1/2 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet ingredients

  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 cup ricotta cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Lemon glaze

  • 2 cups confectioners sugar
  • 2 to 3 tablespoons lemon juice

Additional ingredients

  • chopped pistachios for garnish, optional

Instructions

1. Add all dry ingredients into a medium a bowl and whisk well to combine.

2. Add butter and sugar into a larger bowl, beat with a hand held electric beater (on high speed) for about 2 minutes, until creamy and smooth. Beat in egg until well combined (about 20 seconds).

3. Add ricotta cheese, lemon juice and lemon zest and beat for another 1 minute. Add dry ingredients and beat (begin on low speed and build to medium-high), until just combined. Let dough rest for a few minutes.

4. In the mean time, pre heat oven to 350 degrees and line a large baking sheet with parchment paper.

5. Using a small to medium ice cream scoop, scoop mounds of cookie dough on the prepared baking sheet, spacing about 2 inches apart.

6. Bake cookies for 18 to 23 minutes or until the edges begin to turn golden.

7. Place pan on a wire rack to cool completely. Repeat with remaining dough.

Make lemon glaze

Stir confectioners sugar and enough lemon juice to make a thin glaze (glaze should drip slowly from a spoon)

Using a spoon, spread glaze on top of each cookie and sprinkle chopped pistachios on top (if using).

Let glaze set for for at least 3 hours before eating.

Notes

Use whole milk or reduced fat ricotta cheese and not fat-free.

Instead of pistachios, try using sliced almonds or sprinkles, which are more traditional in a ricotta cookie recipe.

Storage instructions: Unglazed cookies can be stored at room temperature for a few days. However, glazed cookies need to be consumed within 2 days.

Freezing instructions: Baked, cooled and UNGLAZED lemon ricotta cookies can be frozen for up to 3 months. Thaw overnight at room temperature, before glazing. We do not recommend freezing glazed cookies.

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 105Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 74mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 2g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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