Lemon Ricotta Cookies

Beth Pierce


Lemon Ricotta Cookies are soft cake like cookies made with ricotta cheese and fresh lemons. They are covered with a sweet lemon glaze and dotted with sprinkles that suit the holiday or the occasion. My family, friends and neighbors adore these cookies


☆☆☆☆☆ 0 votes

25 Min
15 Min


  • 4 c
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1 c
  • 2 c
  • 2
    large eggs
  • 1 tsp
    vanilla extract
  • 2 Tbsp
    lemon zest
  • 1 Tbsp
    freshly squeezed lemon juice
  • 15 oz
    ricotta cheese

  • 2 c
    powdered sugar
  • 5-6 Tbsp
    tablespoons freshly squeezed lemon juice

How to Make Lemon Ricotta Cookies


  1. Preheat oven to 350 degrees.
  2. In large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
  3. Beat softened butter and sugar until light and fluffy. Turn the mixer to stir; beat in the eggs 1 at a time. Stir in vanilla, lemon zest, lemon juice and ricotta cheese. Add flour mixture in 3-4 four parts to the butter mixture. Stir just to combine between each addition; scrapping down the bowl and beaters. Cover dough and place in refrigerator for 2 hours.
  4. Using a 1 1/2 tablespoon cookie scoop roll dough into balls and place on parchment covered baking sheets or silicone baking mats. Bake for 15 minutes or until cookies are set and bottoms are lightly browned. Remove to cookie cooling racks.
  5. Whisk together powdered sugar and lemon juice until smooth. Gently dunk completely cooled cookies in the icing head first and dribble with sprinkles. Allow the icing to set for 2-3 hours.
  6. If the lemon glaze is too thick add another tablespoon of lemon juice. If it is too thin add a couple tablespoons of powdered sugar.

Printable Recipe Card

About Lemon Ricotta Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Italian

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