Easy Lemon Ricotta Cookies

These small-batch lemon ricotta cookies are the perfect balance of sweet and tart. With a hint of lemon zest, they make a delightful treat that's sure to please.

Glazed lemon cookies made with ricotta cheese are one of the tastiest and most refreshing treats. These citrusy-sweet treats are loved by all ages, making them a perfect addition to any gathering or dinner table.

They have a light and fluffy texture, with a hint of lemon zest and ricotta cheese that balances perfectly with the sweet icing that coats each cookie. The combination of tartness and sweetness makes these cookies irresistible!

Try these delicious cookies today and enjoy all the flavors without any fuss. They are perfect as a simple dessert or afternoon snack.

Ingredients

The cookie dough is made with simple ingredients you probably already have in your kitchen.

Here are the things you'll need to make the recipe:

• all-purpose flour
• baking powder
• salt
• granulated sugar
• powdered sugar
• unsalted butter
• lemon zest
• whole milk ricotta
• egg
• fresh lemon juice

Scroll down to the recipe card for the amounts used for each ingredient.

Instructions

Before making the cookie dough, start by preheating the oven to 350°F and lining a baking sheet with parchment paper.

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, add sugar, butter, and lemon zest. Beat for about 2 minutes or until light and fluffy.

Beat in the ricotta, egg, and 2 tablespoon of lemon juice to the sugar and butter mixture until combined.

Add in the flour mixture and mix until just combined.

Cover the dough and refrigerate for at least 2 hours.

Use a cookie scoop to create dough balls. Place them on the baking sheet 2 inches apart.

Bake until the bottom of the cookie starts to brown slightly.

Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl to make the glaze.

Drizzle the fresh lemon glaze over the cooled cookies. 

If desired, sprinkle lemon zest over the glaze.

Variations

There are almost endless possibilities for varying your glazed lemon ricotta cookies. Here are a few ideas:

• Give them a crunchy texture. Add chopped almonds or pistachios to provide a nice contrast to the softness of the dough.
• Sprinkle lemon zest on top before baking to add even more tangy citrus flavor.
• Add chocolate. To add a layer of decadence, dip each cookie in white chocolate before baking or drizzling chocolate over them after they’re finished baking.
• Make them healthier. Swap out the butter with coconut oil and use an alternative sweetener instead of sugar.
• Customize the fruit flavor. Try using different fruits like blueberries or strawberries for added color and flavor.
• Try adding a touch of herbs. Add some fresh herbs like lavender or mint for a more adventurous taste.

Tips

These tips will ensure your lemon cookies come out perfectly every time.

• Use freshly grated lemon zest for maximum flavor. It gives much better results than dried zest.
• Grate only the yellow portion of your lemon peel, as the white part is bitter.
• Use two baking sheets and rotate halfway through cooking to ensure even baking and prevent burning on the edges.
• Let your cookies cool completely before transferring them to a wire rack or storing them in an airtight container.

Serving suggestions

These tasty lemon cookies will surely bring a smile to your face! Whether you’re looking for an afternoon treat or want something special to serve at a brunch gathering, these little treats will make any occasion special.

They can be paired with a cup of freshly brewed espresso or enjoyed as a small dessert after finishing a salmon salad.

Storage

Lemon ricotta cookies should be stored in an airtight container at room temperature. This will help keep them fresh, soft, and moist.

If you plan to store them for more than a few days, it is best to wrap each cookie individually in plastic wrap or foil before placing them in the container. This will prevent them from sticking together and ensure they stay as fresh as possible.

Additionally, if you are storing the cookies for an extended period of time more than 1-2 weeks, it is best to freeze them. Place the individually wrapped cookies in a freezer bag or container and store in the freezer for up to 3 months. When ready to eat, simply thaw at room temperature before serving.

FAQ

Related Recipes

Want a few more easy desserts to satisfy a sweet tooth? Here are a few more small-batch treats.

• Chocolate oatmeal no-bake cookies are made in minutes with just a few ingredients.
• Eggless peanut butter cookies are crisp and full of flavor.
• Chocolate chip mug cake is ready in under two minutes.

Follow us on Facebook, Instagram, and Pinterest to see more recipes.

Recipe

Print Recipe Pin Recipe Review Recipe

Small Batch Lemon Ricotta Cookies

4.79 from 47 votes

Soft, lemon ricotta cookies are an unforgettable bite of sweet and tangy goodness. Try these delicious lemony Italian-style cookies today!

Prep Time10 minutes mins

Cook Time14 minutes mins

Chill Time2 hours hrs

Total Time2 hours hrs 24 minutes mins

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings (Adjustable): 12 cookies

Calories: 178kcal

Cook ModePrevent your screen from going dark

1x2x3x

Ingredients

• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ cup granulated sugar
• ▢ ⅓ cup unsalted butter softened
• ▢ ½ teaspoon lemon zest
• ▢ ½ cup whole milk ricotta drained if too runny
• ▢ 1 medium egg
• ▢ 1 tablespoon lemon juice

Lemon Glaze

• ▢ 1 cup powdered sugar
• ▢ 2 tablespoons lemon juice
• ▢ 1 teaspoon lemon zest

Instructions

• Line a baking pan with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, mix sugar, butter, and ½ teaspoon of lemon zest with an electric mixer until light and fluffy (about 2 minutes).
• Beat in the ricotta, egg, and 2 tablespoon of lemon juice to the sugar and butter mixture until combined.
• Add in the flour mixture and mix until just combined.
• Cover the dough and refrigerate for at least 2 hours.
• Preheat the oven to 350°F. Use a cookie scoop to measure out 1 tablespoon of batter and roll it into a ball, placing them on the prepared baking pan with 2 inches between cookies.
• Bake for 12-14 minutes, or until the bottom of the cookie starts to brown slightly.
• Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
• In a small bowl, whisk together the powdered sugar, 2 tablespoon of lemon juice, and 1 teaspoon of lemon zest to make the glaze.
• With the help of a teaspoon, drizzle the glaze over the cooled cookies. Return to the wire rack to dry completely.

Notes

• Use freshly grated lemon zest for maximum flavor. It gives much better results than dried zest.
• Grate only the yellow portion of your lemon peel, as the white part is bitter.
• Use two baking sheets and rotate halfway through cooking to ensure even baking and prevent burning on the edges.
• Let your cookies cool completely before transferring them to a wire rack or storing them in an airtight container.

Nutrition

Serving: 1cookie | Calories: 178kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 99mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 223IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

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