Quick Lemon Ricotta Cookies

There’s something special about Italian cookies that brings back memories of my grandmother’s kitchen. These lemon ricotta cookies have become a regular treat in my house, especially during spring and summer when I’m craving something light and sweet. I’ve always loved how simple they are to make, yet they still feel a bit fancy when served on a plate.

What makes these cookies different is the ricotta cheese – it adds this amazing soft texture that regular sugar cookies just don’t have. Plus, the hint of lemon gives them a fresh taste that’s not too sweet or too tart. They’re perfect with afternoon tea or coffee, and my kids grab them by the handful when they get home from school. I’ve started making double batches because they disappear so quickly!

What Kind of Ricotta Should I Use?

For these cookies, whole milk ricotta is definitely the way to go – it creates a more tender, richer cookie than its low-fat counterpart. Fresh ricotta from your local Italian deli will give you the best results, but good-quality supermarket ricotta works perfectly fine too. If your ricotta seems particularly wet, you’ll want to drain it in a fine-mesh strainer lined with cheesecloth for about 30 minutes before using it in the recipe. A quick tip: give your ricotta a stir before measuring, and avoid using any liquid that might have separated in the container. This helps ensure your cookies have the perfect texture and don’t spread too much while baking.

Options for Substitutions

While these cookies have some ingredients that are key to their texture and taste, there are still some swaps you can try:

• Ricotta cheese: This is pretty important for the signature texture, but in a pinch, you can use well-drained cottage cheese (blended until smooth) or mascarpone cheese. The texture might be slightly different, but they’ll still be tasty!
• Lemon: Fresh is best, but if you’re out of lemons, you can use orange zest and juice for a different citrus twist. In emergencies, you can use bottled lemon juice (reduce amount by 1/3) and 1/2 teaspoon lemon extract instead of zest.
• Plain flour: All-purpose flour works perfectly here, but you can use cake flour for an even softer cookie. Just add an extra 2 tablespoons per cup of flour called for in the recipe.
• Butter: Stick to unsalted butter if possible, but if using salted butter, just skip the added salt in the recipe. Margarine isn’t recommended as it can make the cookies spread too much.
• Icing sugar: For the glaze, if you’re out of icing sugar, you can make your own by blending granulated sugar in a food processor until powdery.

Watch Out for These Mistakes While Baking

The texture of these lemon ricotta cookies can quickly go wrong if your ricotta is too wet – drain it in a fine-mesh strainer for 30 minutes before using if it seems particularly watery. Another common mistake is overmixing the dough after adding the flour, which can lead to tough, dense cookies instead of the signature light, cake-like texture these treats are known for. Making sure your butter is properly softened (but not melted) is crucial – cold butter won’t cream properly with sugar, while melted butter will make your cookies spread too much during baking. For the best lemon flavor, avoid using bottled lemon juice and zest your lemons before juicing them – and remember to only zest the yellow part, as the white pith underneath is bitter. When it comes to the glaze, add the lemon juice gradually to the powdered sugar until you reach the right consistency – too much liquid will make your glaze run right off the cookies.

What to Serve With Lemon Ricotta Cookies?

These soft, lemony cookies are perfect for serving alongside your favorite hot drinks! A cup of Earl Grey tea makes an especially nice pairing since its bergamot notes complement the bright lemon flavor in the cookies. For coffee lovers, try serving these with a smooth cappuccino or latte – the creamy ricotta in the cookies works really well with milk-based coffee drinks. If you’re hosting afternoon tea or a brunch, arrange these cookies on a platter with some fresh berries or mint sprigs for a pretty presentation that doesn’t need much fuss.

Storage Instructions

Keep Fresh: These lemon ricotta cookies stay soft and yummy in an airtight container at room temperature for up to 3 days. If you want them to last a bit longer, pop them in the fridge where they’ll keep well for about a week. Just make sure they’re completely cool before storing, and layer them with parchment paper to prevent sticking.

Freeze: Good news – these cookies freeze really well! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. I usually freeze them before adding the glaze, as it works better that way. When you’re ready to enjoy them, just thaw at room temperature and add fresh glaze if desired.

Make Ahead: You can prepare the cookie dough up to 24 hours in advance and keep it covered in the fridge. Just let it sit at room temperature for about 30 minutes before scooping and baking. This is super handy when you want fresh-baked cookies but are short on time!

Preparation Time	15-20 minutes
Cooking Time	12-14 minutes
Total Time	2 hours 27 minutes – 2 hours 34 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 25-30 g
• Fat: 100-120 g
• Carbohydrates: 350-370 g

Ingredients

For the cookies:

• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup white sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest (finely zested from fresh lemons)
• 1 large egg
• 2 cups all-purpose flour
• 1/2 cup unsalted butter (softened to room temperature)
• 1 cup whole milk ricotta (drained of excess liquid for best texture)

For the glaze:

• 1 cup powdered sugar (sifted to prevent lumps)
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice

Step 1: Prepare Your Baking Pan and Dry Ingredients

Line a baking pan with a nonstick baking mat or parchment paper and set it aside for later use.

In a medium bowl, whisk together the flour, baking powder, and salt.

Once thoroughly mixed, set the bowl aside as well.

Step 2: Mix Wet Ingredients

In a large bowl, use an electric mixer to cream together the sugar, butter, and 1 teaspoon of lemon zest.

Mix until the mixture is light and fluffy, about 2 minutes.

Beat in the ricotta, egg, and 2 tablespoons of lemon juice until everything is combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Cover the cookie dough and chill it in the refrigerator for at least 2 hours.

Step 3: Shape and Bake the Cookies

Preheat your oven to 350 degrees Fahrenheit.

Remove the chilled cookie dough from the refrigerator.

Use a cookie scoop to measure approximately one tablespoon of dough, then roll it into a ball.

Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake the cookies for 12-14 minutes or until the bottoms start to slightly brown.

The cookies themselves will not change color much.

Allow them to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Prepare and Apply the Lemon Glaze

To create the glaze, whisk together the powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest in a small bowl.

Once the cookies are fully cooled, hold each cookie upside down and dip the top into the glaze.

Return each glazed cookie to the wire rack and let them dry completely before serving.