If there’s one thing I can count on in this house, it’s that these lemon Italian ricotta cookies never last more than a day. I’ll make a whole batch in the afternoon, and by the time the evening rolls around, there’s nothing left but crumbs on the cooling rack.
My family goes absolutely wild for these cookies! Maybe it’s because it's my Mom's favorite, and she requests a lemon birthday treat every year! These cookies are soft, fluffy, and full of bright lemon flavor. The kind of cookie that brings people back for seconds (and thirds) without even thinking twice.
And if you’ve been around here for a while, you already know lemon is kind of my thing. From our lemon spaghetti to that creamy lemon fettuccine alfredo, and don’t even get me started on the lemon tiramisu, there’s just something about that bright citrusy kick that keeps us coming back for more. These lemon ricotta cookies are the latest in our lineup, and if you’re a fellow lemon lover, you’ll definitely want to check out the rest of our lemon recipes while you’re here!
There’s just something magical about the combination of lemon and ricotta. The ricotta makes these cookies incredibly tender and moist, almost like little lemon cakes in cookie form.
And the lemon? It cuts through the richness in the best way, giving each bite that fresh, zingy finish. It’s one of those flavor pairings that feels both classic and a little unexpected, comforting but still special enough for any celebration.
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Reasons you'll love these cookies!
These Italian lemon ricotta cookies check all the boxes. They’re easy to make, use basic ingredients you probably already have, and taste like they came straight from a little Italian bakery. The cake-like texture is soft and pillowy, and that sweet lemon glaze on top ties everything together in the best way.
This is one of those dessert recipes that works for everything—Christmas time, baby showers, or just a random Tuesday. If you’re baking these for the first time, you’ll love how forgiving the dough is.
And if you're a lemon lover like me, this might become your new favorite cookie. That hint of vanilla alongside the fresh lemon zest and juice gives each bite a perfect balance of tart and sweet. Trust me—these fluffy lemon ricotta cookies are something special. I always double this recipe. One batch is never enough for my crew!
Ingredients and Substitutions
- All-purpose flour – The base of the cookie dough, giving it structure. No substitutions recommended.
- Baking powder & baking soda – These help give the cookies that airy, cake-like texture.
- Kosher salt – Balances the sweetness.
- Unsalted butter (softened) – Adds richness and flavor. Make sure it’s at room temp for best results.
- Granulated sugar – The classic sweetener for fluffy cookies.
- Large egg – Helps bind the dough and adds moisture.
- Ricotta cheese (well-drained) – This is the secret to the moist, tender texture. Whole milk ricotta cheese is best. Avoid part-skim or anything with too much extra liquid.
- Fresh lemon zest & lemon extract – Bring that bright lemon flavor. Don’t skip the zest—it makes a huge difference!
- Pure vanilla extract – Rounds out the flavor beautifully.
- Powdered sugar, milk, lemon juice, vanilla extract (for the glaze) – This combo makes a sweet lemon glaze that clings to the tops just right.
See recipe card for quantities.
Step by Step Instructions
Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 2: In a large bowl or stand mixer, cream the butter and sugar on medium speed until fluffy. Add the egg, ricotta, lemon zest, lemon juice, vanilla extract, and lemon extract, then mix until smooth and creamy.
Step 3: On low speed, mix in the dry ingredients until just combined. Cover and chill for 1 hour.
Step 4: Scoop tablespoon-sized dough balls and place 2 inches apart on the baking sheet.
Step 5: Bake for 12–15 minutes until edges are golden and centers are set. Cool on the pan for 5 minutes, then transfer to a wire rack. While cooling, whisk glaze ingredients until smooth, then dip the tops of cooled cookies and let excess drip off.
Top Tips
A few quick tips to help you get the best results. First, wet your hands slightly before rolling the dough into balls. It’s a simple trick that keeps the sticky dough from clinging to your fingers and makes shaping so much easier. I also recommend using a small cookie scoop if you have one. It helps your cookies bake evenly and come out the same size every time, which is especially helpful when you're making a big batch.
Another important one is not to skip chilling the dough. I know it’s tempting to rush things, but that hour in the fridge really helps the cookies hold their shape and keeps them from spreading too much in the oven. And while we’re talking ingredients, be sure to use whole milk ricotta and drain it well. Too much moisture can throw off the texture and make the dough harder to work with.
Once your cookies are baked, let them cool completely before glazing. If they’re even a little warm, the icing will slide right off. Patience pays off here. It’s what gives you that pretty finish and sweet lemon glaze that actually sticks.
Variations
- Deluxe: Add a touch of almond extract to the dough for a more complex flavor.
- Holiday-style: Add white sprinkles or colored sugar on top of the glaze for a festive twist.
- Zingy version: Add a little extra fresh lemon juice for a tart lemon glaze.
- Kid-friendly: Skip the glaze and press a white chocolate chip into each cookie for a fun alternative.
Storage and Make Ahead
Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
Freezing: Store unglazed cookies in a freezer-safe bag or an airtight container for up to 2 months. Glaze after thawing.
Reheat: No need to reheat—just thaw and enjoy.
Make ahead: The dough can be made 1 day in advance. Wrap in plastic wrap and chill until ready to bake.
LEMON ITALIAN RICOTTA COOKIES
Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter room temperature
- 1 ¼ cup granulated sugar
- 1 large egg room temperature
- 1 cup ricotta cheese well drained
- 1 tablespoon fresh lemon zest
- 1 teaspoon lemon juice
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract
For the Lemon Glaze:
- 2 cups powdered sugar
- 2 tablespoons milk
- 1½ tablespoons lemon juice
- ½ teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper.
- Whisk together 2 ¼ cups flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon kosher salt in a medium mixing bowl. Set aside.
- In a large bowl, cream ½ cup (1 stick) unsalted butter and 1 ¼ cups granulated sugar with a hand or stand mixer until light and fluffy. Be sure to scrape down the sides of the bowl.
- Add 1 large egg, 1 cup well-drained ricotta cheese, 2 ½ teaspoons pure vanilla extract, 1 tablespoon lemon zest, 1 teaspoon lemon juice, and 1 teaspoon lemon extract. Mix until thoroughly combined and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft and sticky. Cover the dough and refrigerate for 1 hour.
- Once chilled, scoop the dough into 1-tablespoon-sized balls and place them 2 inches apart on your prepared baking sheet.
- Bake for 12–15 minutes, or until the cookies are puffed and the edges are just beginning to turn golden. The centers will remain soft. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, whisk together 2 cups powdered sugar, 2 tablespoons milk, 1 ½ tablespoons lemon juice, and ½ teaspoon pure vanilla extract until smooth and spoonable but thick enough to cling to the tops of the cookies.
- Dip the tops of each cooled cookie into the glaze, letting the excess drip off. Place back on the wire rack and allow the glaze to set for 10–15 minutes. Decorate with lemon zest or white sprinkles if desired.
- Serve and ENJOY!
Notes
Nutrition
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Leanne
These did not last long at my house! Loved the soft texture and lemony zing!
Courtney
Made these for a lemon dessert-loving family member and they were a hit! Really loved the lemon glaze on top.
Risa
These lemon cookies look absolutely delicious! Lemon treats are my favorite, can't wait to make this for my family!
Tina Frank
Yay! Thank you! We love lemon also!
Risa
Love these delicious lemon cookies! I'm such a fan, thank you for sharing!
Tina Frank
Thanks you! We love lemon so much!
Abi
Love the flavors of lemon and ricotta here! Thanks for sharing the recipe!
Tina Frank
They are so good! Hard to eat just one:)