Lemon Ricotta Cookie Recipe
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This Italian Lemon Ricotta Cookie Recipe is so deliciously fluffy, soft and moist. They have a cake-like consistency and are perfect for any occasion! Top them with your favorite sprinkles for any holiday. Everyone will be asking you for the recipe!
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Lemon Ricotta Cookie Recipe
This Italian Lemon Ricotta Cookie Recipe is bursting with lemon flavor and is one of my favorite go-to cookie recipes. They are so easy to make and I know they are always going to be delicious every single time I bake them. Bake them up for Easter, Christmas or a birthday celebration.
If you’re looking for another authentic Italian recipe to make, try my Roasted Bell Peppers.
These Italian cookies are a lemon lovers dream and made with basic ingredients. Each bite has just the right amount of tartness and sweetness. Each soft cookie is topped with a delicious glaze that takes these cookies to another level.
The creamy ricotta in this recipe really gives these cookies a rich and delicate flavor. I especially love the combination of the lemon juice, fresh lemon zest and the almond and vanilla extracts. They pair so perfectly together and make these cookies so flavorful.
If you love sprinkles, try my Birthday Cake Cookies or Easy Rainbow Sprinkle Cookies! If you love baking with ricotta, try my Ricotta Pancakes.
These cookies will melt in your mouth and the light glaze on top adds a bit more sweetness. Sprinkles are always a fun and colorful addition but they are totally optional. I love adding Christmas sprinkles during Christmas and pastel colors for Spring or Easter!
INGREDIENTS
- Unsalted butter
- Sugar
- Egg
- Ricotta cheese
- Fresh lemon juice + lemon zest
- Almond + vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Powdered sugar
- Milk
- Sprinkles; optional
HOW TO MAKE THIS LEMON RICOTTA COOKIE RECIPE
CREAM TOGETHER. In a large bowl with an electric mixer or stand mixer with a paddle attachment, cream together the softened butter and sugar until smooth. Add the egg, ricotta cheese, lemon juice, lemon zest, vanilla extract and almond extract. Mix until all of the ingredients are combined and smooth.
MIX. In a medium bowl combine together flour, baking soda and salt. Whisk until combined. Add the dry ingredients to the wet ingredients in 3 increments. Be sure to mix together in between each increment and scrape down the sides of the bowl with a rubber spatula. Just mix until combined- do not over-mix.
CHILL DOUGH. Cover dough bowl with plastic wrap and refrigerate for at least an hour, or overnight.
SCOOP and BAKE. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats. Using a small cookie scoop (equivalent to 2 tablespoons) scoop the cookie dough balls or measure out 2 tablespoons of dough. Place cookies on the cookie sheet 1 1/2 inches apart. Bake cookies for 11-12 minutes.
GLAZE. When the cookies are cooled, place them on a cooling wire rack. Whisk together the powdered sugar, milk and extracts until smooth in a small bowl. Spoon the glaze on top of each cookie and top with sprinkles (optional).
The fluffiness of these cookies remind me of little pillows! So tender, soft and light. I always have to have one or two when they come out of the oven without any glaze because I’m not patient enough to wait.
If you love soft cookies, try my ultra Soft and Chewy Sugar Cookies or my Soft Snickerdoodles.
I love how these cookies have a cake-like texture but still resemble a cookie because of the shape. The cookies will puff up and form a perfect cookie shape when they bake, thanks to the baking powder!
Just look at how gorgeous these Italian Ricotta cookies are! The ricotta is the key ingredient here and you won’t even be able to taste it. The ricotta adds moisture and creaminess making these the most delicious soft cookies, ever!
LEFTOVERS
Since there is quite a bit of moisture in these cookies, you want to be sure to store these properly. These store best in an airtight container or ziplock bag on a cool surface. I highly suggest not stacking these cookies on top of each other as the icing can stick.
If you place them in the refrigerator, the cookies may sweat a bit and the sprinkles may become runny.
FREEZER FRIENDLY
If you want to freeze these cookies, make sure they are completely cool and do not glaze them. The glaze does not freeze well so they are best when frozen plain.
Since these cookies are more delicate than most cookies, I recommend adding parchment paper in-between layers and storing them in an airtight container. Before adding them to an airtight container, place the cooled cookies in a freezer to flash freeze and then store.
LOOKING FOR OTHER DELICIOUS COOKIES?
- Mini M&M Cookies
- Sugar Cookie Truffles
- Soft and Chewy Sugar Cookies
- Carrot Cake Cookies
- Lemon Cookies
- Cake Batter Sprinkle Cookies
- Brown Butter Chocolate Chip Cookies
- Soft and Buttery Snickerdoodles
- White Chocolate Macadamia Nut Cookies
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Lemon Ricotta Cookie Recipe
Ingredients
- 1/2 cup unsalted butter; softened
- 1 cup granulated sugar
- 1 large whole egg
- 7.5 oz. whole or part skim ricotta
- 2 Tbsp. lemon juice
- 2 tsp. lemon zest (zest from one whole lemon)
- 3/4 tsp. almond extract
- 1 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- sprinkles; optional
For the glaze
- 2 cups powdered sugar
- 3-4 Tbsp. milk; whole or low-fat
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
Instructions
- In a large bowl with an electric mixer or a stand mixer, cream together the softened butter and sugar until smooth.
- Add the egg, ricotta cheese, lemon juice, lemon zest, vanilla extract and almond extract. Mix until all of the ingredients are combined and smooth. Be sure to scrape down the sides of the bowl.
- In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients in 3 increments. Be sure to mix together in between each increment. Just mix until combined- do not over-mix.
- Cover the mixing bowl with plastic wrap and refrigerate for at least an hour, or overnight.
- When ready to bake, preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats. Using a mini ice cream to scoop the cookie dough balls or measure out 2 tablespoons of dough. Place cookies on the baking sheet 1 1/2 inches apart. Bake for 11-12 minutes. The cookies will not turn golden brown but the bottoms will.
- Let the cookies cool for a few minutes and place them on a cooling rack.
- When the cookies are completely cooled, whisk together the powdered sugar, milk and extracts until smooth. Spoon the glaze on top of each cookie and top with sprinkles (optional). Let the cookies set for a few minutes and enjoy!
I love ricotta cheese, it makes baking so delicious and soft and these cookies can testify that.
I agree, the ricotta makes these cookies sooooo soft and fluffy 🙂 Who would of ever guessed that?!
I’ve always loved Italian Ricotta Cookies, but have never made them myself. These were absolutely divine. Pillowy and so perfect.
Thanks so much, I’m so glad you loved them! They really are SO pillowy :_)
I adore soft cake textured cookies so these are right up my alley. They are super cute for Spring too!
Thank you Bernice! Yes I agree, I love baking these cookies in the Spring!
My grandma used to make Italian ricotta cookies and I always loved them so much! I haven’t had these in years; I’m looking forward to making them with my girls!
That is so great to hear, I hope you all love these cookies. They are truly so fluffy and delicious!
They are really good and pretty!
But can I freeze them?
Thank you so much, Jose! Since these cookies are made with ricotta and are super soft and moist, I don’t recomend freezing these cookies. Freezing could change the texture and make them crumbly. Please let me know if you have any other questions. Thank you!