Lemony Ricotta Cookies are soft and fluffy cookies that are flavored with lemon juice and lemon zest and made extra tender by the addition of ricotta cheese. These cookies are light, fresh and perfect for enjoying with a cup of tea or for a spring or summer dessert!
These lemon cookies will melt in your mouth. They are tangy, sweet, and so refreshing. One bite and you'll keep coming back for more all spring and summer long! My Peach Cobbler with Cake Mix is another delicious spring and summer dessert!
If you're looking for more delicious cookie recipes check out my Oreo and Chocolate Chip Cookies, Almond Flour Peanut Butter Cookies, or Strawberry Crunch Cookies.
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Why You'll Love This Recipe
- These cookies have bright and refreshing lemon flavor. Just like my Lemon Soufflé!
- The ricotta cheese makes these cookies so soft that they practically melt in your mouth.
- The cookies are light and not overly sweet, so they are easy to eat unlike some heavier desserts. My Mini Chocolate Chip Cookies are also a light dessert.
- This is a simple dessert recipe, but one that will impress anyone! I've heard the same of my Chocolate Pot de Crème.
Ingredients
Ingredient Notes
- Lemon juice and lemon zest will add flavor to both the cookies and the glaze. I also use both of these in my Lemon Lavender Cookies.
- Ricotta cheese will make these cookies so soft and tender.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Add poppy seeds to the cookie dough for added texture. Get more of the lemon poppy seed flavors in my Lemon Poppy Seed Macarons.
- You can add blueberries to the cookie dough to make Lemony Blueberry Ricotta Cookies. I also use blueberries in my Blueberry Pop Tarts.
- Make a cream cheese frosting instead of the lemon glaze for a cheese cake flavor.
- Fold white chocolate chips into the cookie dough to make these cookies even richer. If you're a white chocolate fan you'll love my White Chocolate Raspberry Blondies!
- Make these cookies mini by making them 2 teaspoons in size instead of tablespoons. Just like my Mini Chocolate Chip Cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk to combine and remove any lumps.
STEP 2: In a large bowl combine the softened butter and sugar. Beat until light and fluffy. Add the lemon zest, ricotta, egg, and lemon juice. Beat until fully combined.
STEP 3: Add the dry ingredients to the wet ingredients and beat until just combined. Cover and chill for at least 2 hours. Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Make scoops of cookie dough about 2 tablespoons in size. Roll the dough into a ball. Place on the prepared cookie sheet at least 2 inches apart. Bake for 12-15 minutes or until the underside is lightly browned. Remove from oven and allow to cool.
STEP 4: In a small bowl combine the powdered sugar and lemon juice. Whisk until free of lumps. Add more lemon juice if the glaze is too thick. Spoon the glaze over the cooled cookies. Sprinkle extra lemon zest over the top if desired.
Expert Baking Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookie dough. The ingredients will combine much easier.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don’t over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cookies will be tough instead of soft.
Recipe FAQ's
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 2 hours before baking.
Room Temperature: The cookies can be stored in an airtight container at room temperature for 2 days.
Refrigerator: If stored correctly in an airtight container the Lemony Ricotta Cookies will last up to 5 days in the fridge. But they will soften even more in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer. I recommend freezing the dough balls and then pulling out, defrosting for a bit and then baking as needed.
If you tried these Lemony Ricotta Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Lemony Ricotta Cookies
Ingredients
For Lemony Ricotta Cookies:
- 1 ½ cups (180 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons (113 grams) unsalted butter softened
- 1 cup (198 grams) granulated sugar
- 1 teaspoon lemon zest
- 1 cup (227 grams) ricotta cheese room temperature
- 1 large egg
- 2 tablespoons lemon juice
For Lemon Glaze:
- 1 cup (113 grams) powdered sugar
- 1 tablespoon lemon juice
Instructions
For Lemony Ricotta Cookies:
- In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk to combine and remove any lumps.
- In a large bowl combine the softened butter and sugar. Beat until light and fluffy.
- Add the lemon zest, ricotta, egg, and lemon juice. Beat until fully combined.
- Add the dry ingredients to the wet ingredients and beat until just combined.
- Cover the dough and place in the fridge for at least 2 hours.
- After the cookie dough has been properly chilled preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 2 tablespoons in size. Roll the dough into a ball.
- Place the dough on the prepared cookie sheet at least 2 inches apart.
- Bake for 12-15 minutes or until the underside is lightly browned.
- Remove from the oven and allow the cookies to cool on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
For Lemon Glaze:
- In a small bowl combine the powdered sugar and lemon juice. Whisk until free of lumps. Add more lemon juice if the glaze is too thick.
- Spoon the glaze over the cooled cookies. Sprinkle extra lemon zest over the top if desired.
Notes
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookie dough. The ingredients will combine much easier.
- Don’t over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cookies will be tough instead of soft.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Anna says
Followed recipe to the letter including refrigerating for Almost 3 hours. Same as a previous reviewer - dough sift and sticky and spread out all over baking tray like pancakes.
Ellie Haley says
That's so strange and I'm sorry that happened. It never happened in my several tests of the recipe. I will give this recipe another test and see if I can figure out the issue
Anonymous says
Dough was so soft and sticky it was impossible to roll into balls. Spread into pancake thin cookies in over. Flavor was just okay.
Ellie Haley says
So sorry they didn't work out for you. Did you refrigerate the dough for 2 hours like the recipe calls for?
VjM says
This recipe takes me back to baking with my grandma when I was a child. I prepare them just as written. With your easy to follow directions, they're a no fail hit every time I make them. So much flavor packed into an absolute family fav. TY for sharing your recipe 🫶
Ellie Haley says
This makes me so happy!