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Lemon Ricotta Cookies with Lemon Glaze

Total Time: 1 hour ★★★★★ 2 Reviews Jump to Recipe

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These Lemon Ricotta Cookies are soft and tender and filled with the perfect lemon flavor. They are topped with a sweet lemon glaze with just the right amount of tartness.

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Love lemon? Also check out these Lemon Muffins, (also made with ricotta!), my Lemon Meringue Pie, or these Lemon Bars.

Lemon Ricotta Cookie on a napkin with milk and straws

Before I started really wanting to try out new ingredients or recipes, I probably would have told you that ricotta only goes in lasagna. Now I am learning that it is good in so much more. One of my favorite things I’ve made were these Ricotta Doughnuts, and now I’m adding a ricotta cookie to my favorites list! (Also check out these Ricotta Cookies with Chocolate and Orange!)

These are definitely more of a cake like cookie, but they are so delicious and full of lemon flavor. Don’t skip out on making the lemon glaze, because it is really what makes these cookies. Without it, they are nothing spectacular, but that little bit of glaze gives them a very sweet/tart flavor. Luckily I’m giving most of them away – otherwise I could probably eat the whole batch myself!

How to Make Lemon Ricotta Cookies

  1. Combine the dry ingredients – the flour, baking powder, and salt.
  2. In another bowl, combine the butter and sugar and beat them together until the mixture is light. Don’t skip out on this, you’ll need to beat it for about 3 minutes.
  3. Add the eggs one at a time, followed by the ricotta, lemon juice and lemon zest. Then stir in the mixture of dry ingredients.
  4. Scoop the dough onto a baking sheet lined with parchment paper. I find it’s easiest to do with a cookie scoop.
  5. Bake the cookies just until the edges start to brown, then take them from the oven and let them sit on the baking sheet for another 10 minutes.
  6. When they are cool, you can glaze the cookies. Make the glaze by combining the powdered sugar, lemon zest and lemon juice.
  7. To glaze the cookies, add only about 1/2 teaspoon of the glaze to the top of each cookie, then use the back of a spoon to gently spread the glaze. A little goes a long way!
  8. Let the cookies sit for about 2 hours to let the glaze harden.

Tips and Tricks

  • For best results, use whole milk ricotta. Part skim will work, though.
  • These cookies will freeze well, but I’d suggest freezing without the glaze, then adding the glaze the day you are going to serve them. To freeze, place the cookies on a baking sheet and freeze in a single layer. You can then transfer them to a freezer safe container. If not freezing in a single layer, place a piece of wax paper or parchment paper between layers. Thaw the cookies overnight in the refrigerator, or you can place them on a counter at room temperature if you need them sooner.
  • Store the cookies in a single layer in an airtight container. They should be good for 4-5 days.

Even More Lemon Desserts

Lemon Ice Cream
Lemon Cheesecake
Lemon Cream Pie
Lemon Curd
Lemon Cupcakes

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Lemon Ricotta Cookie on a napkin with milk and straws

Lemon Ricotta Cookies with Lemon Glaze

★★★★★

5 from 2 reviews
  • Author: Deborah Harroun
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 48 cookies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Italian
Print Recipe

Description

These Lemon Ricotta Cookies are soft and tender and filled with the perfect lemon flavor. They are topped with a sweet lemon glaze with just the right amount of tartness.

Scale

Ingredients

Cookies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 (15-ounce) container whole-milk ricotta cheese
  • zest of 1 lemon
  • 3 tablespoons freshly squeezed lemon juice

Glaze

  • 1 1/2 cups confectioners’ sugar
  • zest of 1 lemon
  • 3 tablespoons freshly squeezed lemon juice

Instructions

For the cookies:

  1. Preheat the oven to 375ºF.
  2. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine the butter and the sugar. Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
  4. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Stir in the dry ingredients.
  5. Line 2 baking sheets with parchment paper. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 10 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 10 minutes.

For the glaze:

  1. Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harder for about 2 hours.

Recipe Notes:

Slightly adapted from: Giada’s Kitchen

SUBSTITUTIONS: I have used part skim ricotta with good results. You can also make these lime instead of lemon.

FREEZE: You can freeze these cookies after baking, but I would wait to add the glaze until you are ready to serve them.

STORE: Store the cookies in a single layer in an airtight container.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 106
  • Sugar: 12 g
  • Sodium: 69 mg
  • Fat: 3 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 0 g
  • Protein: 2 g
  • Cholesterol: 17 mg

Keywords: Lemon ricotta cookies, lemon glaze for cookies

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

5 Star Reviews

Easy to Make

Easy to make and yummy flavor!!
Cookie

I love this recipe

I love this recipe. Last time, I replaced the lemon juice in the glaze with blueberries, added a little more zest to retain lemon flavor, and topped them with a single blueberry each to make it look a little more festive. Came out great.
Stephanie

Comments

  2. Stephanie P Tidwell says

    I love this recipe. Last time, I replaced the lemon juice in the glaze with blueberries, added a little more zest to retain lemon flavor, and topped them with a single blueberry each to make it look a little more festive. Came out great.

    ★★★★★

    Reply

  3. Natalie says

    Dayyyymmmmm!!!! Just made them….didn’t wanna waste a big tub of ricotta!! Woohoo!! I had ONE……thank goodness they’re getting packed up in the morning and being sent to work with hubby.I WILL eat too many of these if they stay in the house!!

    Reply

  4. munmun says

    Hey! do you think you can help me with a sugarfee varient for this one! my mom is really fond of lemon flavoured confectionaries but can’t consume sugar. i really want to make this oe for her!

    Reply

    • Deborah says

      Unfortunately, I’m not very familiar with sugar free options or converting to sugar free. I’m sorry!

      Reply

  5. toby hyman says

    I followed the recipe and I thought they were awful.I love lemon and love ricotta so I don’t know what happen but really not good.

    Reply

  6. Vickie says

    These cookies are yummie I made them from a mix I got from target. Sad to say they don’t have it anymore so I have to make them from scratch. I find another recipe that is almost the same but not lemon it also is yummie everyone loves them

    Reply

  17. Rosie says

    Ooooooh what delights to the eye your cookies are Debs!! Lemon flavours running through my mouth is watering.

    Rosie x

    Reply

  26. Grace says

    my ricotta usage has been limited to lasagna and pancakes, but you’d better believe cookies will now be added to that list. 🙂

    Reply

  29. Dawn says

    I’ve made these too and that icing is so tart, but so addictive, you know?
    Glad you like these. I love how ricotta is becoming more and more versatile.

    Reply

  31. RecipeGirl says

    Hi Deborah, These look great. I made something similar as a Christmas cookie last year… I think it had a Meyer Lemon icing.

    Oh yeah, and it’s your lucky day! You’ve won the Gourmet Giveaway on my blog… come see for details, and send your address along to me via the contact form on my site. Congrats!!

    Reply

  33. Kim says

    I am a fan of ricotta, often making a bowl of it with a little flavoring and sugar-eating it as a dessert. These are cute cookies, that look like they would go great with a cup of tea. Thanks for the recipe.

    Reply

  34. Katie says

    I’m a recent finder of ricotta and love it. Would never have thought you could put it in cookies though – they look fab!

    Reply

  35. Cathy - wheresmydamnanswer says

    What a great recipe I would have never thought to add ricotta to a cookie recipe – Thanks for this one as lemon is a big hit in this house so I know this cookie will be a winner!!

    Reply

  36. Emily says

    Oh these sound so good. I’ve never tried ricotta in a cookie before.

    I’m sorry, I meant, r-eee-caaahhhta.
    That was supposed to sound like Giada. I don’t know if I pulled it off.

    Reply

  40. Sarah says

    just printed off this recipe…i can’t resist a lemon cookie! they look awesome and i am sure will end up on my blog soon…thanks! 🙂

    Reply

  41. Ingrid says

    I love ricotta cheese! I can eat it just like that. At home I usually put a big scoop of it on the side of any tomato based pasta dish I am eating. I love how it cuts the acidity of the tomatoes.

    I’d love me a dozen of those cookies. Yum, lemon AND ricotta AND a glaze!
    ~ingrid

    Reply

  42. Carla says

    I’m glad you posted this, I have some ricotta leftover from another recipe and was wondering what I would do with it. I wonder how much it would throw the recipe off if I were a couple ounces shy? Maybe I could substitute yogurt or something. Bet I could…hmmm…. Yeah, I need these. I’m having a bad day, lol.

    Reply

  47. Happy cook says

    These cookies look delicious, would love to have with a cup of tea. I made once a cake with ricotta and they were yumm and was really surprised about it.

    Reply

  48. Paula says

    Oh man, I need to be your taste tester. I love all things citrus, and grew up eating Italian cookies very, very similar to these. That cookie recipe has been lost, and now I’ll be able to use yours to satisfy my cookie fix! YUM!

    Reply

  49. Jacque says

    MMmmm, those do look tasty. I’m glad you liked/loved them.

    Funny how a little sweetness on top makes such a difference.

    Reply

  50. Maria says

    I have made these and they are SO good! I love the soft cookie with the lemon glaze…YUM! I wish I had a plate now:) I do have ricotta so maybe I can whip some up this weekend. Glad you tried them!! Try the hazelnut ones next…they are good too:)

    Reply

  51. Fearless Kitchen says

    Why can I not visualize Giada consuming ANYTHING with whole-milk ricotta in it? This cookie looks delicious. My husband is especially fond of lemons and would be delighted if I made this for him.

    Reply
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