These lemon ricotta cookies are soft, zesty and perfectly balanced between rich and refreshing. Made with creamy ricotta and bright lemon zest, they’re the kind of cookie that vanishes the second you set them on the table - just like these no-bake lemon truffles. No glaze needed - these beauties shine with flavor and a pillowy texture all on their own. Whether you’re baking for spring brunch, a holiday party or just because, this easy recipe will quickly become a go-to in your cookie rotation.
What are Lemon Ricotta Cookies?
Lemon ricotta cookies are light, cake-like cookies made with butter, ricotta cheese and fresh lemon zest and juice. They originated as an Italian-American twist on traditional ricotta desserts and are loved for their soft crumb and subtle tang. Ricotta brings a gentle richness to the dough, while lemon adds a fresh pop of flavor.
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Why You'll Love This Recipe
- No glaze required! The lemony zing comes straight from the dough.
- Soft and tender. thanks to the ricotta.
- Easy to prep ahead. These cookies freeze very well and are perfect for any time of year.
- Elegant yet cozy. Great for gifting or gatherings.
Ingredients You'll Need
- Unsalted butter. Softened butter helps create a fluffy, tender base.
- Ricotta cheese. Adds richness and moisture without heaviness. Be sure to drain it well to avoid excess liquid! (If you're up for it, try making your own at home with my easy homemade ricotta recipe!)
- Vanilla extract. Adds an aromatic vanilla flavor - sub for vanilla bean paste for extra richness.
- Granulated sugar. Sweetens the cookies and balances the lemon.
- Lemon zest. The real star here. Use a microplane for the best zest.
- Lemon juice. Brightens the flavor and enhances the aroma.
- All-purpose flour. Provides the structure.
- Baking powder. Gives the cookies a soft lift.
Scroll to the recipe card below to find the remaining ingredients and quantities!
Substitutions
- Vanilla extract. Use an equal amount of vanilla bean paste for a deep vanilla flavor.
- Lemon zest or juice. Swap for orange zest and juice for a warmer citrus flavor or lime zest and juice for a refreshing citrusy kick.
Variations
- Lemon-lavender. Add a pinch of dried culinary lavender for a floral note.
- Berry twist. Mix in ½ cup of finely chopped freeze-dried raspberries or strawberries for spring vibes.
Find a sweet and decadent tiramisu version of this cookie that's chocolatey and rich!
Equipment
- Electric handheld mixer. To cream the butter, ricotta and sugar until light and fluffy. You can also use a stand mixer.
- Small cookie scoop. For evenly sized cookies that bake uniformly.
- Microplane or fine grater. Essential for zesting lemons without the bitter pith.
- Silicone mat or parchment paper. Prevents sticking and ensures easy cleanup.
- Baking sheets. Use light-colored sheets for even baking.
- Wire cooling rack. Allows cookies to cool without becoming soggy on the bottom.
Step-by-Step Instructions
- Drain the ricotta. Place the ricotta in a paper towel-lined bowl for 10–15 minutes.
- Top tip: Too much moisture can lead to cookies that spread too much or turn out too cakey so make sure you don't skip this step!
- Make the ricotta mixture. Using an electric hand mixer, beat the butter and drained ricotta together until smooth and creamy. Add the vanilla extract and mix until combined. Gradually beat in the sugar until the mixture is light and fluffy.
- Add in the wet ingredients. Pour in the beaten egg into the ricotta mixture, followed by the lemon zest and juice.
- Mix the dry ingredients + combine with the wet. In a separate bowl, whisk together flour, baking powder and salt. In two parts, slowly stir the dry ingredients into the ricotta mixture until fully combined.
- Chill the dough. Cover the bowl and refrigerate for at least an hour and a half or overnight. Don’t skip this step - it helps prevent the cookies from spreading!
- Preheat the oven + scoop the cookies. Set to 350°F. Using a small cookie scoop, portion out the cookies. Roll them into a ball using your hands, flatten slightly and place on a parchment-lined baking sheet.
- Top tip: If the cookie dough is too soft as you scoop/flatten it out, pop the batter in the freezer for 15 minutes until it firms up a bit.
- Bake. Place the cookie sheet in the oven and bake for 10–12 minutes, or until edges are just lightly golden.
- Cool and enjoy. Leave the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack and enjoy!
Storing, Freezing and Making Ahead
- Storing: Keep in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze unbaked, slightly flattened dough balls on a sheet tray, then store in a zip-top bag for up to 3 months. Bake straight from frozen for 11-13 min, monitoring to make sure they don't burn.
- Making ahead: Dough can be made and chilled up to 2 days in advance.
FAQ
You can and you should! These freeze beautifully, so go ahead and make extra to always have a little sweet treat on hand.
Yes, just be sure to drain it first. You can also make homemade ricotta and use that, if you're feeling up for the challenge!
This cookie dough needs to be chilled for at least one and a half hours. If it's still runny when you scoop it, it was probably in the fridge for less than that or it could use more chilling. If it's still runny, pop it in the freezer for 15 minute increments so it's easier to scoop.
You can. They may take a bit longer to bake so just make sure to keep an eye out once baking to make sure they're not underbaked. Once you see them slightly turning golden on the sides, take them out of the oven immediately to not over bake them, either.
Tips and Tricks
- Don't skip on chilling the dough! This makes a huge difference in texture and in how easy the dough it to handle.
- Zesting your lemons. Zest the lemons before juicing to make your life easier.
- Don’t overbake. These cookies should be soft and barely golden on the bottom so keep an eye on them, especially at around the 10 minute mark.
Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!
Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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Hungry for more? Try these recipes next:
Soft and Tangy Lemon Ricotta Cookies
Equipment
- Microplane or fine grater
- Silicone mat or parchment paper
Ingredients
- ½ cup unsalted butter
- ¼ cup whole milk ricotta (drained) see tip below
- 1 ½ teaspoon vanilla extract or vanilla bean paste
- 1 egg beaten
- 1 cup granulated sugar
- 2 tablespoons lemon zest about 2 medium lemons
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Drain the ricotta. Place the ricotta in a paper towel-lined bowl for 10–15 minutes. Make sure you don't skip this step since too much moisture can lead to cookies that spread too much or turn out too cakey!
- Make the ricotta mixture. Using an electric hand mixer, beat the butter and drained ricotta together until smooth and creamy. Add the vanilla extract and mix until combined. Gradually beat in the sugar until the mixture is light and fluffy.
- Add in the wet ingredients. Pour in the beaten egg into the ricotta mixture, followed by the lemon zest and juice.
- Mix the dry ingredients + combine with the wet. In a separate bowl, whisk together flour, baking powder and salt. In two parts, slowly stir the dry ingredients into the ricotta mixture until fully combined.
- Chill the dough. Cover the bowl and refrigerate for at least an hour and a half or overnight. Don’t skip this step - it helps prevent the cookies from spreading!
- Preheat the oven + scoop the cookies. Set the oven to 350°F. Using a small cookie scoop, portion out the cookies. Roll them into a ball using your hands, flatten slightly and place on a parchment-lined baking sheet. If the cookie batter is too soft as you scoop/flatten it out, pop the batter in the freezer for 15 minutes until it firms up a bit.
- Bake. Place the cookie sheet in the oven and bake for 10–12 minutes, or until edges are just lightly golden.
- Cool and enjoy. Leave the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack and enjoy!
Notes
- Don't skip draining the ricotta. Too much moisture can lead to cookies that spread too much or turn out too cakey so make sure you don't skip this step!
- Don't skip chilling the dough. If the cookie dough is too soft as you scoop it out/flatten, pop the batter in the freezer for 15 minutes until it firms up a bit.
- Storing: Keep in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze unbaked, slightly flattened dough balls on a sheet tray, then store in a zip-top bag for up to 3 months. Bake straight from frozen for 11-13 min, monitoring to make sure they don't burn.
- Making ahead: Dough can be made and chilled up to 2 days in advance.
Kaylene says
Super delicious recipe! Cookies came out soft and almost like a cake like texture. Will definitely be making again and may even change the lemon for orange!
Mari Betancourt says
Ooh, love the idea of an orange swap with these cookies - perfect for a summertime treat! Let me know if you try it out 🙂
Annika says
Made these yesterday. They were super easy to make and the perfect amount of lemon flavor. Will be making them again!
Mari Betancourt says
So happy you enjoyed them!
Nichole says
I whipped up the dough last night. My granddaughter and I rolled them up and baked them this afternoon. Super simple & super delicious. Thank you for the great recipe!
Mari Betancourt says
Thanks for sharing, Nichole! So glad you and your granddaughter were able to make these together - what a sweet memory!