Lemon Ricotta Cookies

I love citrus flavored desserts and I am always on the lookout for a new citrusy treat. I have had this recipe bookmarked to try for a while now and with all of this rain we have been having lately, I figured they would be a great way brighten up these gloomy spring days. These zingy cookies are soft, fluffy and absolutely irresistible. They do not have the typical cookie texture, they have more of a cake-like texture. Little specks of lemon zest can be seen throughout the whole cookie and icing making them irresistible!

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Lemon Ricotta Cookies

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For the Cookies:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested


  1. Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 375 degrees F. Line two baking sheets with parchment paper; set aside.
  2. In a large bowl, whisk together flour, baking powder, and salt; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until incorporated. Add ricotta cheese, lemon juice, and lemon zest; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
  4. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 13-15 minutes, or until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  5. To make the glaze: in a medium bowl combine powdered sugar, lemon juice, and lemon zest. Add more lemon juice if needed to reach the desired consistency. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.

Yields: 44 cookies
Prep Time: 15 minutes
Bake Time: 15 minutes

Source: Food Network

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17 Responses to Lemon Ricotta Cookies

  1. Olga Markakis says:

    OMG these are so delicious!!!!!!!!!

  2. Caroline says:

    YES PLEASE! These sound amazing!

  3. Nancy Gorny says:

    these are wonderful cookies but I have used Lemonchello in the glaze. AWESOME

  4. ChgoJohn says:

    Great recipe, Christina. I’ll keep it handy for the next time I make ricotta. Yum!

  5. Lynn Swiniarski says:

    My all-time favorite cookies. I’ve also tried them with orange instead of Lemon…nowhere nearly as good.

  6. Mmmm… Im so tempted to sink my teeth into a couple 😉 lol

  7. Angie Walker says:

    Oh my word!! Lemon and ricotta in the same title? Definitely a keeper…..

  8. Ooooo! These are gorgeous! I can’t wait to try these! Great photos too!

  9. Brittany says:

    Ohh yes..just yes. These look sooo good.

  10. I’ve made this before and I absolutely loved it! Isn’t it AH-MAZING?

  11. Laura says:

    Yay for citrus! I am exactly the same…I love citrus!!! I will make these or even better, can you just send me some?!

  12. sugaredpecan says:

    This sounds like an exceptional recipe to have on hand. They really sound wonderful! YUM!!

  13. kitonlove says:

    In the ingredients it says “Baking powder” but in the directions it says to add “baking soda.” Which is it that you use? (I suspect either would technically work, but I was just curious).

  14. I would love one of those right now!

  15. lovely colourful pictures and cookies

  16. Yvette says:

    I made these cookies for Mother’s day and it was a Huge hit! Thank you for posting this recipe!!!

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