Lemon Ricotta Cookies are the perfect thing to serve during the spring. These cake like cookies are dipped in a bright lemon glaze with lemon zest.
Lemon and ricotta go perfectly together
I am obsessed with ricotta. There are so many amazing ways to enjoy it like this sweet whipped ricotta dip, but it is always delicious when paired with lemon.
This lemon ricotta cookie recipe combines the richness of full fat ricotta with the tartness of lemon juice in a perfect marriage. The cookies bake up soft and fluffy, almost like little bites of cake.
Dip each of the lemon ricotta cookies in a simple lemon glaze to finish them off. Serve them for easter Sunday or a refreshing spring treat!
- Mixing bowls
- Electric hand mixer or stand mixed
- Flat spatula
- Measuring spoons and measuring cups
- Cookie scoop for measuring
- Baking sheet and parchment paper
These Italian lemon ricotta cookies are the perfect addition to your Easter Sunday spread. Serve them at brunch alongside this simple spinach, feta and sun dried tomato quiche. Or serve them after a traditional Easter dinner alongside coffee and tea.
If you don’t celebrate Easter these bright cookies are wonderful for any spring gathering. They are perfect for a baby shower, mothers day or just a spring birthday.
- All purpose flour – substitute with 1:1 gluten free all purpose flour blend to make this recipe gluten free
- Baking powder, baking soda and salt
- Unsalted butter
- Granulated sugar
- Whole milk ricotta
- Lemon juice and lemon zest
- Vanilla and almond extract
- Powdered sugar
How to make Italian Lemon Ricotta Cookies
Step 1: prepare dough and chill
To begin, prepare the cookie dough. Mix the flour, baking powder and baking soda together and set aside.
Then, beat the butter and sugar together until light and fluffy. Next, beat in the eggs followed by the ricotta. Lastly, add in the extracts.
Then, mix in half the dry ingredients with a spatula until it comes together. Add in the lemon juice and zest.
Add the remaining dry ingredients and beat until it comes together.
Cover the mixing bowl and place in the fridge. Chill dough for at least 1 hour.
Step 2: scoop out cookies and bake
After one hour, preheat the oven to 350F. Scoop dough out using a 1 1/2 tbsp scoop directly onto a lined baking sheet, about 2 inches apart.
Bake at 350F for 14-15 minutes, until bottoms are slightly golden. Top of cookie will still be quite pale.
Step 3: Cool cookies and dip in lemon glaze
Allow the cookies to cool completely. Whisk together the glaze ingredients.
Finally, dip the tops of the cookie in the glaze and let excess drip off. Enjoy!
Storage and Freezing
I like to store these lemon ricotta cookies in the refrigerator to keep the icing firm. Store in the fridge for up to 1 week.
You can freeze these cookies for up to 3 months in an airtight container. It is best to freeze without the icing.
Check out These Other Springtime dessert recipes
- Leftover Easter Candy Rice Krispie Treats
- Paleo Banana Cake
- Cherry Chocolate Chip Cookies
- Jelly Bean Bark
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 2 3/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 stick butter (8 tbsp), softened
- 1 3/4 cup granulated sugar
- 2 eggs
- 15 oz (1 standard container) ricotta, whole milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 1/2 cups powdered sugar
- 3 tbsp lemon juice
- zest from 1 lemon
- Mix the flour, baking powder and baking soda together and set aside.
- Beat the butter and sugar together until light and fluffy. Beat in the eggs. Beat in the ricotta. Add in the extracts.
- Mix in half the dry ingredients until it comes together. Add in the lemon juice and zest. Add the remaining dry ingredients and beat until it comes together.
- Chill dough for at least 1 hour. Then, preheat the oven to 350F
- Scoop dough out using a 1 1/2 tbsp scoop directly onto a lined baking sheet, about 2 inches apart. Bake at 350F for 14-15 minutes, until bottoms are slightly golden. Top of cookie will still be quite pale.
- Allow to cool completely. Whisk together the glaze ingredients. Dip the tops of the cookie in the glaze and let excess drip off. Enjoy!
- You must chill the dough- it’ll be pretty wet and sticky, almost like thick cake batter prior to chilling
- Cookies will spread on baking sheet so leave space between each
- Cool completely before dipping into glaze