Italian Lemon Ricotta Cookies will be your new favorite flavor of cookie when you try these sweet, fluffy, and lemony bites of goodness. Plus, this recipe wields a large amount of so you’re sure to have plenty for all!
Italian Lemon Ricotta Cookies are the perfect combo for the holidays for those who love a sweet but tangy treat. With its delicious glaze and light, airy texture, this ricotta cookies recipe is a must-add to your dessert table. Its especially great for a larger crowd and everyone will be delighted to try this lemon cookie!
Did you know that the ricotta in these Italian ricotta cookies is made from whey leftover from the milk of sheep, goats, cows, and buffalo? This cheese is a healthier option for making cookies. Learn more about ricotta here.
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What We Love About This Recipe
What makes this recipe great? Ricotta cheese cookies are sweet, tangy, zesty, and so delicious! You’ll absolutely crave more of these treats once they’re gone.
- Serving Size: This recipe yields many cookies so everyone is bound to get a taste.
- Easy Ingredients: All the ingredients for Italian ricotta cookies can be easily found in your grocery store.
- Flavor: If you’re looking for a cookie with lots of flavor then these cookies are a must!
- Easy Glaze: The glaze for ricotta lemon cookies is so easy and simple to make!
Ingredient Notes
- Lemon zest: Lemon zest is the shredded outside portion of a lemon. It is used to provide strong, tangy flavors to baked goods.
- Whole milk ricotta cheese: This ricotta adds texture, moisture, and richness to the recipe.
- Vanilla extract: Extract is used add flavor to the cookies with ricotta.
- Lemon juice: Not only does lemon juice add a citrusy flavor, but it also helps for baked goods to rise.
Equipment Needed
- Mixing Bowls
- Electric Mixer
- Plastic Wrap
- Rimmed Baking Sheet
- Parchment Paper
- Measuring Spoons
- Cooling Racks
- Whisk
How to Make Italian Lemon Ricotta Cookies
These are the basic steps for making cookies with ricotta cheese. Please refer to the recipe card below for more detailed instructions.
STEP 1: Add and Mix
Add the butter, granulated sugar, and lemon zest in a bowl. Mix until the mixture is pale and fluffy. Mix in the ricotta cheese and vanilla extract.
STEP 2: Add
Add the eggs one at a time until they are fully mixed in the mixture. In another bowl whisk the flour, baking powder, and salt together.
STEP 3: Mix
Slowly mix in the flour mixture and continue until combined. Cover a bowl with plastic wrap and refrigerate for 2 hours.
STEP 4: Prep and Scoop
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Scoop 1 tablespoon of dough and roll into a ball. Place the dough balls on the baking sheet one inch apart.
STEP 5: Bake
Bake for 12-14 minutes until cookies are golden. Let the cookies cool and then transfer them onto a cooling rack.
STEP 6: For the Glaze
Whisk together the melted butter, powdered sugar, lemon juice, and 4 tablespoons of milk. Whisk until smooth. Dip the tops of the cooled cookies into the glaze and place on rimmed baking sheets. Add sprinkles immediately.
Prep and Storage Tips
HOW TO FREEZE THE RICOTTA COOKIE DOUGH
Wrap the dough thoroughly in plastic wrap and place in an airtight container. Leave in the freezer for up to three months.
HOW TO FREEZE BAKED RICOTTA COOKIES
Before glazing the cookies, wrap thoroughly in plastic wrap and place in an airtight container for up to three months. Thaw at room temperature when you’re ready to glaze and serve the cookies.
HOW TO STORE THIS RECIPE
Let the ricotta lemon cookies set completely after glazing. Transfer to an airtight container before placing them in the fridge.
Frequently Asked Questions
It is not recommended to substitute the flour used in this recipe. The flour helps with texture and adds to the flavor.
You can but the almond flavoring will be stronger than the more subtle vanilla.
Yes, the Italian ricotta cookies will have a different taste.
Cookies should not be any larger than a tablespoon or else the cookies could come out flat.
Expert Tips for Making This Recipe
- This Recipe Can be Doubled: If you’re looking to feed a large crowd then simply double the ingredients needed for this recipe and bake per the instructions.
- Decoration: If sprinkles aren’t your favorite topping, add almond shavings instead.
- Chill the Dough: Don’t skip out on chilling the dough. Doing so helps the cookies keep from flattening in the oven.
What to Serve with Italian Lemon Ricotta Cookies
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Italian Lemon Ricotta Cookies
Equipment
Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1 teaspoon lemon zest
- 1 ¾ cups 15oz whole milk ricotta cheese ,whole milk
- 1 tablespoon vanilla extract
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 2 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 Tablespoon unsalted butter, melted
- 3 3/4 cups powdered sugar
- 2 Tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4-6 Tablespoons milk
- Sprinkles for topping, optional
Instructions
Cookies
- In a large bowl or the bowl of a stand mixer, add the butter, granulated sugar and lemon zest.
- Use an electric mixer to beat together until the mixture is pale and fluffy.
- Mix in the ricotta cheese and vanilla extract until fully combined.
- Add the eggs to the mixture, one at a time, making sure each one is fully mixed in before adding the next.
- In a separate bowl whisk together flour, baking powder and salt.
- With the mixer set to low, slowly add in flour mixture and mix until combined.
- Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
- Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- Scoop 1 tablespoon of chilled dough and roll into a ball; Place rolled dough onto prepared baking sheets at least 1 inch apart. Repeat with remaining dough.
- Bake for 12-14 minutes until the bottoms are golden.
- Allow cookies to cool on baking sheets for 5 minutes then transfer to a wire cooling rack to completely cool.
Glaze
- Meanwhile, prepare glaze by whisking together the melted butter, powdered sugar, lemon juice and 4 tablespoons of milk.
- Whisk until smooth. The glaze should be thicker than traditional glaze. If glaze is too thick, add one tablespoon of milk at a time until desired consistency.
- Once cookies have completely cooled, dip the tops into the glaze and place on wire rack over a rimmed baking sheet (to catch the drips).
- If adding sprinkles, do so immediately after dipping.
- Allow glaze to fully dry before storing.
Video
Expert Tips
- This Recipe Can be Doubled: If you’re looking to feed a large crowd then simply double the ingredients needed for this recipe and bake per the instructions.
- Decoration: If sprinkles aren’t your favorite topping, add an almond shaving to the top of your lemon ricotta.
- Chill the Dough: Make sure you don’t skip out on chilling the dough. Doing so helps the cookies keep from spreading out too much when in the oven.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
We make these each Christmas and it is a FAVORITE! This year we substituted ORANGE and it was a huge hit. This is a versatile recipe that deserves to be in any everyday rotation!