Lemon Ricotta Cookies: 24 Irresistible Bites That Taste Like Sunshine!

Bite into a cloud of lemony perfection with these delightful Lemon Ricotta Cookies! Soft, pillowy, and bursting with zesty flavor, these treats are incredibly easy to make and guaranteed to become a new favorite. Forget dry, crumbly cookies; these beauties stay moist and tender thanks to the secret ingredient – ricotta cheese. They share a lineage with other beloved Italian Lemon Cookies, offering a taste of tradition with every heavenly bite. Get ready to impress everyone with this simple yet spectacular recipe!

Quick Glance Summary

These delightful Lemon Ricotta Cookies are incredibly soft, moist, and infused with bright lemon flavor, making them perfect for any occasion. The ricotta cheese gives them a unique tender texture, while a simple lemon glaze adds an extra burst of tanginess. With a quick prep time and a yield of two dozen, they’re ideal for sharing or savoring all to yourself.

What You’ll Need

Gather your ingredients to create these wonderfully soft and zesty lemon cookies. The magic is in the fresh ricotta and a generous amount of lemon zest!

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon lemon extract (optional, for extra lemon flavor)
1 cup whole milk ricotta cheese
Zest of 2 large lemons
For the Glaze:
1 ½ cups powdered sugar
3-4 tablespoons fresh lemon juice

Preparation Instructions

Creating these Lemon Ricotta Cookies is a straightforward process that yields incredibly rewarding results. Follow these steps for perfectly soft and flavorful treats that rival any bakery-bought Italian Lemon Cookies.

1. Prep the Oven & Pan: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
3. Cream Butter & Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients (Part 1): Beat in the large egg, vanilla extract, and lemon extract (if you’re using it for an extra flavor boost) until everything is well combined and smooth.
5. Incorporate Ricotta & Zest: Stir in the whole milk ricotta cheese and the zest of two lemons until they are just incorporated into the mixture. Be careful not to overmix at this stage.
6. Combine Wet & Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until the dough is just combined. The dough will be noticeably soft – this is normal!
7. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is crucial as it helps the dough firm up, making it much easier to scoop and bake.
8. Bake the Cookies: Drop rounded tablespoons of the chilled dough onto your prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set. Avoid overbaking, as this can make the cookies dry.
9. Cool Completely: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool down completely. They need to be fully cooled before glazing.
10. Prepare the Glaze: While the cookies are cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and 3-4 tablespoons of fresh lemon juice until you achieve a smooth, pourable consistency. Add more juice for a thinner glaze or more sugar for a thicker one.
11. Glaze the Cookies: Once the cookies are entirely cool, dip the tops of each cookie into the lemon glaze. Allow any excess glaze to drip off before placing them back on the wire rack. Let the glaze set for a few minutes before serving or storing.

Fun Twists & Serving Ideas

Almond-Ricotta Blend: Add a ½ teaspoon of almond extract to the cookie dough and sprinkle the glazed cookies with toasted sliced almonds for a nutty dimension.
Berry Burst: Fold in ½ cup of fresh blueberries or raspberries into the dough for a delightful fruity addition. Adjust baking time slightly if needed.
Coconut Zest: Mix in ¼ cup of shredded coconut into the dough, and consider adding a touch of coconut extract alongside the lemon for a tropical twist.
Lavender Lemon: For an elegant touch, finely chop 1 teaspoon of culinary lavender and add it to the dough. The floral notes beautifully complement the lemon.
Mini Sandwich Cookies: Once cooled, spread a thin layer of lemon curd between two cookies before glazing for an extra decadent treat.

Reviews

“These cookies are divine! So soft and melt-in-your-mouth. The lemon flavor is just perfect – bright and not too overpowering. My family devoured them in minutes!” – Sarah P., 5 Stars

“I’ve always loved Italian Lemon Cookies, but these take it to another level with the ricotta! The texture is unreal. This recipe is a keeper.” – Mark T., 5 Stars

“Easy to follow instructions and the cookies turned out beautifully. The glaze really makes them shine. Definitely making these Lemon Ricotta Cookies again for my next potluck!” – Jessica L., 4.5 Stars

FAQ

Q: Can I use low-fat ricotta cheese?
A: While you can, whole milk ricotta is highly recommended for the best texture and moisture. Low-fat ricotta may result in slightly drier cookies.

Q: How long do Lemon Ricotta Cookies last?
A: Stored in an airtight container at room temperature, they will stay fresh for 3-4 days. You can also refrigerate them for up to a week.

Q: Can I freeze these cookies?
A: Yes! You can freeze the baked and glazed cookies for up to 3 months. Place them in a single layer in an airtight container with parchment paper between layers. Thaw at room temperature.

Q: What if my dough is too sticky to handle?
A: This usually means it needs more chilling time. Pop it back in the fridge for another 30 minutes to an hour. A slightly floured hand can also help when scooping.

Q: Can I substitute bottled lemon juice for fresh?
A: Fresh lemon juice and zest provide the best, brightest flavor. Bottled juice can be used in a pinch for the glaze, but always use fresh zest for the cookie dough itself.

Conclusion

These incredibly soft and zesty Lemon Ricotta Cookies are more than just a dessert; they’re a little bite of joy. The unique addition of ricotta cheese creates an unparalleled texture, making them irresistibly tender and moist. Whether you’re a long-time fan of Italian Lemon Cookies or simply looking for a new citrusy treat, this recipe is sure to delight. Their bright flavor and elegant appearance make them perfect for any occasion, from casual gatherings to special celebrations. Bake a batch today and savor the sunshine!

Recipe Note

For the best flavor and texture, ensure your ricotta cheese is well-drained before adding it to the dough, especially if it seems watery. This prevents the cookies from spreading too much and ensures a perfectly tender crumb.