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Lemon Ricotta Cookie recipe

Yield Makes 32 cookies 1x
Prep: 45 minutesCook: 12 minutesTotal: 57 minutes

Soft and chewy Lemon Ricotta Cookies with a two-ingredient lemon glaze.


Lemon ricotta cookies

  • 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
  • 200 grams (1 cup) caster sugar or granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg yolk
  • 125 grams (1/2 cup) store-bought ricotta cheese
  • 210 grams (1 and 1/2 cups) plain flour or all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest of 1 large lemon, finely grated
  • 1 tablespoon fresh lemon juice

Lemon glaze

  • 125 grams (1 cup) icing sugar or powdered sugar, sifted
  • 23 tablespoons fresh lemon juice
  • Lemon zest, finely grated, for decorating


  1. Lemon ricotta cookies
    Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
  2. In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until combined – approximately 1 minute.
  3. Add vanilla, egg yolk and ricotta and mix on low speed until combined.
  4. Add flour, baking soda, powder powder, salt, lemon zest and lemon juice. Mix on low speed just until a soft cookie dough forms – try not to over-mix.
  5. Scoop out cookie dough using a small cookie scoop – approximately 1 tablespoon of dough – and place on prepared trays, leaving room for them to spread. (See below notes on cookie sizes).
  6. Bake cookies for approximately 12 minutes or until golden brown on the edges and the bottom. Cookies may appear slightly underbaked on top. 
  7. Leave cookies to cool for 10 minutes before carefully transferring to a wire rack to cool completely.
  8. Lemon glaze
    In a medium-sized mixing bowl, add icing sugar. Add lemon juice, one tablespoon at a time, and mix together until creamy and smooth. Keep adding a tablespoon of lemon juice until you reach your desired consistency. 
  9. Spoon lemon icing over each cookie. Sprinkle over fresh lemon zest. Leave cookies for 10 minutes for the icing to set. Enjoy!


Ricotta: Ricotta cheese can vary widely from brand to brand. I recommend finding a full fat ricotta cheese that’s not overly wet. A tub-style Ricotta will work better than a wheel of ricotta cheese which is much more dry and crumbly. If you use fresh ricotta, you’ll need to drain it first. I tested this recipe using Italian Perfecto Original Ricotta. 

Cookie size: You can make these cookies slightly larger using a medium cookie scoop (1.5 tablespoons of cookie dough). The cookies will take 1-2 minutes longer to bake. You will get 16 cookies out of this dough. 

Flat cookies: Since the texture and water content of ricotta cheese can vary widely, I recommend baking one or two cookies first – while you are spooning out the rest of the dough. If they spread too much in the oven, consider chilling the dough for 30 minutes to 1 hour before trying again.

Storage: Lemon Ricotta Cookies keep well in an airtight container at room temperature. 

Make ahead: You can make the cookie dough, scoop or roll it into balls and then freeze it to bake at a later date. Simply thaw the cookie dough or bring it back to room temperature before baking as per the recipe. 

Nutrition Information

Serving Size: 2 cookies Calories: 99 Sugar: 10.2 g Sodium: 42.2 mg Fat: 3.6 g Carbohydrates: 15.6 g Protein: 1.2 g Cholesterol: 15.5 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CookiesCuisine: Italian
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