This post may contain affiliate links. Please read our disclosure policy.
Lemon Ricotta Cookies are perfect for the holidays. These Italian cookies are easy to make and have a soft and creamy texture. Add them to your holiday cookie tray this season!
Want more cookies? Try my 3 Ingredient Peanut Butter Cookies next!
Why We Love This Recipe
- Perfectly sweet and tangy – These cookies have the perfect balance of sweetness with just the right amount of tart lemon.
- Make ahead – Need to make these cookies ahead of time? You can bake and refrigerate for a few days or freeze for a few months.
- Perfect for the holidays – This is a beautiful cookie that’s perfect for holiday cookie trays or gift giving.
What you need
Ingredient Notes
- Ricotta Cheese – Make sure to use whole milk ricotta for the best flavor and texture.
- Lemon – Roll the lemon on the counter using the palm of your hand to help release the juices.
How to Make Lemon Ricotta Cookies
The cookies require at least an hour of chill time so make sure to plan ahead. You can make the dough a day in advance.
Beat together the butter and sugar until fluffy, then mix in the vanilla and egg until well incorporated.
Mix in ricotta cheese, lemon zest, and lemon juice.
Mix together flour, baking powder and salt in a separate bowl. Add to the wet ingredients and mix until just combined.
Scoop with a 1 tablespoon cookie scoop and place on a parchment paper lined cookie sheet and refrigerate for an hour. *Do not attempt to roll the dough balls – it will be too sticky.
Bake the cookies at 350℉ for 10-12 minutes. The bottoms should be lightly browned.
Transfer to a wire rack to cool.
Once cooled, make the glaze with powdered sugar and lemon juice. Drizzle over the cookies.
Storage Tips
How to Store Cookies
Store cooled cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Recipe Tips
- Before chilling the dough, it is going to be too sticky to handle. Use the cookie scoop to drop balls onto the chilling surface. Do not handle it.
- Once the dough balls are fully chilled, you will be able to gently roll them between your palms to form. This will result in perfectly shaped cookies with smooth edges.
- Sift confectioners sugar before making the glaze to prevent lumps.
- Feel free to adjust the glaze to your liking – add more lemon juice to thin it out or more sugar to thicken it up.
More Cookie Recipes
- Monster Cookie Bars
- Cool Whip Cookies
- Cranberry Chocolate Chip Cookies
- Frosted Sugar Cookies
- Meltaway Eggnog Cookies
Lemon Ricotta Cookies
Ingredients
Cookies
- 2 cups unsalted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup full fat ricotta cheese
- Zest from 1 lemon
- 2 Tablespoons fresh lemon juice
- 1 ½ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Glaze
- 1 cup confectioners sugar
- 1 Tablespoon lemon juice
Instructions
- Prepare a baking sheet with parchment paper.
- In a large bowl, use an electric mixer on medium speed to beat together the butter and sugar until light and fluffy.
- Add the vanilla and egg and mix until well incorporated.
- Add the ricotta cheese, lemon zest and lemon juice. Reduce speed to low and continue mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the flour to the wet ingredients and mix until evenly distributed.
- Use a 1 Tablespoon cookie scoop to form small dough balls. Do not attempt to roll, the dough will be too sticky to handle. Place in the refrigerator for at least one hour.
- Preheat the oven to 350 degrees and transfer the chilled cookie dough balls onto the prepared cookie sheet.
- Bake for 12 minutes or until the bottoms are lightly browned and the top of the cookies are opaque.
- Transfer to a cookie rack to chill completely.
- When the cookies are cooled, prepare the glaze by whisking together the confectioners sugar and lemon juice. Drizzle over cooked cookies and top with additional lemon zest, if desired.
- Allow the glaze to set before serving.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
