Soft and Tangy Lemon Ricotta Cookies
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.
Servings: 38 cookies
Calories: 71kcal
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 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
Tips and Tricks
- 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.
Nutrition
Serving: 1 cookie | Calories: 71kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg
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