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!
If you’re a lemon dessert lover like I am, try my single-layer lemon cake or the lemon mug cake recipe next!
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.
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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.
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.
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Decorate with lemon icing
Step 3 - Top with sprinkles before the lemon icing sets.
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.
More Christmas cookies for cookie exchange
Lemon Ricotta Cookies
Equipment
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
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
Nutrition
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.
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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