As an Amazon Influencer, I may earn a small commission from qualifying purchases from Amazon.com.
The first time I tried a ricotta cookie I thought I had died and gone to heaven. Once you’ve tried one of these pillowy, melt-in-your-mouth cookies, you’ll never be the same.
And, you know me. If I can add lemon to something, lemon is being added. And so we have lemon ricotta cookies that get a double dose of lemon, both in the cookie and in the sweet lemon glaze.
Oh, and they’re the easiest holiday cookie you’re going to make this year. Let’s get into it!
What are ricotta cookies?
Most commonly, you’ll find Italian ricotta cookies made with almond extract instead of, or in addition to, vanilla. Almond flavor also traditionally appears in the frosting.
What’s in this Lemon Ricotta Cookies Recipe
The ingredients list for these fluffy bites of magic is short and sweet. Here’s what you’ll need:
- all-purpose flour
- unsalted butter
- granulated sugar
- large eggs
- ricotta cheese
- lemon zest
- baking powder
How to make Lemon Ricotta Cookies
Make the Cookies
Making these fluffy cookies couldn’t be easier.
You won’t need to chill this cookie dough. Just drop the batter in big spoonfuls onto a baking sheet.
Transfer the cookies from the cookie sheet to a wire rack to cool.
Make the Frosting
Whisk the frosting ingredients together in a small bowl – powdered sugar, fresh lemon juice, milk and butter.
Glaze the Cookies
The lemon icing will be loose, so instead of trying to spread it onto the cookies, I like to dip the top of each cookie into the bowl of frosting.
Then just let the glaze set for a few minutes. If you have sprinkles or decorations you want to add, be sure to add them while the glaze is still wet.
Variations on this Lemon Ricotta Cookie Recipe
1. Gluten Free Lemon Ricotta Cookies: To make a gluten free version of these delicious cookies, simply swap out the all-purpose flour for a 1-to-1 gluten free flour blend.
2. Traditional Ricotta Cookies: If you love the traditional flavor of almond, try the following modifications to this recipe: Swap out the vanilla extract for almond extract in the cookie batter and omit the lemon zest. Also, replace the lemon juice with almond extract in the frosting.
3. Chocolate Ricotta Cookies: Fold mini chocolate chips into the ricotta dough to create a chocolatey variation of these Italian cookies. Drizzle with a chocolate ganache or dip the top of the cookie in melted chocolate for a decadent touch.
4. Orange Ricotta Cookies: Replace the lemon zest with orange zest in the cookie dough, and replace the lemon juice with orange juice in the glaze. This will yield a sweeter variation of this citrus-infused cookie.
5. Cinnamon Spice Ricotta Cookies: Mix ground cinnamon, nutmeg, and a pinch of cloves into the dough to create a warmly spiced version. Replace the lemon juice in the glaze with cinnamon.
How to Store these Lemon Ricotta Cookies
1. Storing the dough: Wrap the cookie dough in plastic wrap and place it into a larger freezer bag. For best results, remove as much air from the bag as possible. The dough freezes beautifully!
When you’re ready to bake, let the cookie dough thaw at room temperature and follow the instructions on the recipe card below.
2. Storing the cookies: Arrange the glazed cookies in a single layer in an airtight container or Ziploc bag. They will stay fresh on the counter top for several days. To store them for longer, they can also be frozen.
When you make these lemon ricotta cookies, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more holiday cookie recipes, try these:
For more recipes for lemon lovers, try these:
Lemon Ricotta Cookies with Lemon Glaze (Easy Recipe)
- 4 cups all purpose flour
- 4 sticks unsalted butter
- 2 cups sugar
- 1 lb. ricotta cheese
- 3 eggs
- 1 1/2 tsp. lemon zest
- 1 Tbsp vanilla extract
- 1 tsp. salt
- 1 tsp. baking powder
- 2 cups confectioner's sugar
- 4 Tbsp. milk
- 4 Tbsp. unsalted butter melted
- 1 tsp. lemon juice
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, beat butter and sugar together on high speed until fluffy. (Alternatively, use a handheld electric mixer on high speed). Beat in the eggs, vanilla, ricotta and lemon zest.
- In a separate bowl, combine the flour, salt and baking powder.
- With the mixer on low speed, slowly add the dry ingredients into the ricotta mixture until combined.
- Line 2 baking sheets with parchment paper. Drop the cookie dough in heaping spoonfuls onto the baking sheets, leaving 1 inch of space between them. Bake 20 minutes. Transfer cookies to a cooling rack and cool to room temperature.
- To make the frosting, whisk all ingredients together in a shallow bowl. Dip the tops of the cooled cookies into the frosting. Set onto a wire rack to let dry.