These little bites of sunshine are a great addition to your holiday cookie tray. My Meyer Lemon Ricotta Cookies with a lemon glaze are guaranteed to bring smiles to your table!
Bring sunshine into your world with these oh so delicious and easy to make Meyer Lemon Ricotta Cookies! Don’t have Meyer Lemons? That’s okay you can make them with regular lemons.
One of the great joys of life is baking cookies. Most cookies don’t take long to prepare and take little time to bake. If you count eating the batter as you go, cookies are about as close to instant gratification as you can get!
It’s amazing what you can forget through the years and the emotions that can surface when those memories come flooding back to you. For so long I had blocked out the memories of my time with Mama Jeanette, but over the past few years, some of the dishes I’ve made have triggered those memories.
And I remember the first time she made her lemon ricotta cookies for me like it was yesterday…..sigh
What ingredients do I need to make Lemon Ricotta Cookies?
Let’s start by gathering the ingredients we need to make Meyer Lemon Ricotta Cookies. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
**All Ingredients should be at room temperature.
How do I make Lemon Ricotta Cookies?
The first step is mixing the flour together with the sea salt, baking soda and baking powder. Blend it together well and set aside until needed.
- In the bowl of your stand mixer combine the butter and the sugar, beat until light and fluffy, 2-3 minutes
- Add the eggs one at a time until well blended.
- Add ricotta, lemon juice, vanilla and zest, mix until well blended.
- Add in dry ingredients and mix just enough to incorporate.
When your cookie dough is finished, it needs to be refrigerated for at least one hour. Overnight or longer is even better. You want the dough to be cold. I used a one ounce cookie scoop to make my cookies, that’s why they look round. You could also roll them by hand, but make sure to chill them after rolling.
**If you’re making the cookies in batches make sure to refrigerate the dough that’s not baking.
Can I make larger Lemon Ricotta Cookies?
No, you can’t! Cookies should be no larger than one tablespoon in size, anything larger than one tablespoon will yield flat cookies, that resemble badly made sugar cookies.
Can I freeze the ricotta cookie dough?
Yes, you can. The cookie dough can be kept frozen for up to three months, just make sure to have it in a well sealed container and double wrap it with plastic wrap. When you’re ready to bake, let the dough thaw overnight in the fridge.
Can I freeze Lemon Ricotta cookies?
Yes, you can. You can freeze unglazed baked cookies freeze for up to 3 months. Make sure they are in a well sealed container and double wrapped with plastic wrap. When you’re ready to serve the cookies, allow them to thaw overnight in the refrigerator. Let the cookies come to room temperature before glazing and serving
While the dough is chilling, make the lemon glaze for the cookies. I added some lime zest to this batch to add a little color to the glaze. Try the glaze with your favorite citrus fruit. Oranges or just limes would add wonderful flavors to the glaze.
It’s really easy to make. Mix confectioners sugar, with lemon juice and zest. After the cookies have completely cooled, spoon a little of the glaze on the top and use the spoon to help spread it on top of the cookie.
The cookies had a light texture with an almost cheesecake-like flavor, but it’s the lemon glaze that pushes them over the edge.
If there are any left after the first day, store them in a loosely sealed container, otherwise, the moisture will ruin the consistency of the cookie.
More Lemon Recipes You’ll Love!
Meyer Lemon Ricotta Cookie
Ingredients
Cookies
- 2½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ tsp baking soda
- 1 teaspoon fine sea salt
- 4 ounces softened unsalted butter
- 2 cups sugar
- 2 large eggs at room temperature
- 15 ounces whole milk ricotta
- 1 teaspoon vanilla
- 3 tablespoons Meyer lemon juice or regular lemon juice
- 1 Meyer lemon finely zested or regular lemon zest
Lemon Glaze
- 2 cups powdered sugar
- 4 tablespoons Meyer lemon juice
- 1 Meyer lemon finely zested *add lime or orange zest for color and a little extra flavor
Instructions
- Preheat the oven to 375 degrees F.
Cookies
- Mix the flour, baking powder,baking soda and sea salt together in bowl and set aside
- In the bowl of your stand mixer combine the butter and the sugar, beat until light and fluffy, 2-3 minutes
- Add the eggs one at a time until well blended.
- Add ricotta, lemon juice, vanilla and zest, mix until well blended.**If the ricotta has liquid with it, strain the ricotta to get rid of any extra liquid. The drier the ricotta the better.
- Add in dry ingredients and mix just enough to incorporate
- Chill the batter/dough in the refrigerator for at least 1 hour before baking. This essential to the success of the cookies.Chilling the batter for up to 4 hours or overnight is even better.
- Line two cookie sheets with parchment paper, and place cookies about an inch apart. Cookies should be no larger than 1 tablespoon in size, anything larger than 1 Tablespoon will yield flat (pancake-like) ricotta cookies. **This is a must! Larger cookies will not bake properly, they will flatten out and look more like badly made sugar cookies.
- Bake for 15-20 minutes, until the cookies begin to brown slightly on the edges.
- Allow cookies to cool for 15 minutes on a wire rack or until cool to the touch
Lemon Glaze
- In a small bowl mix the confectioners sugar, meyer lemon juice and zest together until well blended.
- Using a tablespoon, spoon the glaze onto the cookie and spread it around using the bowl of the spoon.
- Allow cookies to dry for about 30 minutes. (If the container is too air tight they will soften as they sit, and by the third day the texture will not be as good)
Nutrition
Barbara Trevino I says
Hi Chef Dennis, I’ve made these cookies twice this year,the first time I had pancakes, thanks to you I found out wh.Have to chill that dough. Okay so I just made them again and they are not cake like, they tough. What did I do wrong. I have been making these cookies for a Long and this is the first, disaster. Help ! Could I have used the wrong paddle attachment for my mixer. Thanks for your help. Happy New Year
Chef Dennis Littley says
I’m not sure what you did wrong. Usually tough cookies come from overmixing the dough.
S. Weagant says
These are fabulous! I followed without modification and they are light, lemony with a delicious chewy texture. Definitely a keeper, thanks!
Marguerite says
Are these drop cookies or is the dough rolled into balls. In the photo they look round and uniform so it’s unclear to me?
Chef Dennis Littley says
I used a cookie scoop to make the cookies. Thats why they look round. You could roll them but put them back in the fridge to chill before baking.
Bernadette Shennan says
Can lemon ricotta cookies be frozen?
Chef Dennis Littley says
yes they can, just without the glaze
Lori says
Hello. I’d like to make the dough a week in advance. Can I freeze it and bake and apply the glaze next week?
Thank you.
Chef Dennis Littley says
yes you can. Allow to thaw overnight in the refrigerator before baking
Carol says
Do these cookies hold up if I mail them?
I could mail without glazing them and send the glaze in a separate container?
Chef Dennis Littley says
I’ve never mailed them so I’m not sure. It’s not a cookie that holds up a long time
Jen Smith says
I would to make these for my Christmas plates. I always make cookies and freeze them. They go onto my plates frozen. Will these hold up for that? I would let them dry/fully cool/etc…..
Chef Dennis Littley says
you can freeze them, but the glaze probably won’t hold up very well.
Kim says
I made these last year came out exactly as pictured and delicious. Just made today and they are coming out flat and sticking to parchment paper. What did I do wrong?
Chef Dennis Littley says
is there a chance your baking powder is old? Or possibly the ricotta you used wasn’t as dry.
Kimberly Nagy says
Excellent cookies! Can I make them several days in advance for a gathering and if so, what is the best way to store them?
Chef Dennis Littley says
I wouldn’t make them too far in advance, they will hold up for a few days but once moisture gets to them they won’t be the same. Store them in a well-sealed container and place parchment between them if you stack. You can also keep the refrigerated dough for a few days before baking
Dina says
Can you substitute cake flour
Chef Dennis Littley says
cake flour is different and will react differently. They may be okay but I have never used cake flour to make these cookies.
Jennifer F says
I forgot to rate!
Jennifer F says
I was perusing your site since I loved your tiramisu recipe so much! Another hit. These cookies are so delicious I’m making another batch. My friends who gave me the Meyer lemons are very excited for me to make them more. Also, I don’t know if it matters but, I made and used my own fresh ricotta. I made no changes to your recipe and they came out exactly as pictured. Yum, yum!!!
William says
I made these a few days ago and absolutely loved these cookies! I have one problem, though. I love lemon but my kids don’t. How would you recommend making them without the lemon flavor (vanilla extract, almond extract, milk to substitute for the liquid, etc.)? Thank you in advance, Dennis!
Chef Dennis Littley says
hi William
You can easily swap out the lemon juice for another flavoring, the only issue that comes to mind is that lemon juice is acidic and may affect the texture of the cookie. But its definitely worth a try. Make a half a batch and see how it comes out with almond flavor. If your kids like orange juice you could also make them orange flavored.
Let me know how they turn out.
Shannon Gurnee says
I love lemon and I love ricotta, but I’ve never had the two together! Looks like a yummy recipe.
Rosemary says
I love this recipe that takes me back to when we lived in Los Angeles with plenty of Meyers lemon trees all around. Lemon also happens to be one of my favorite cookie flavors. I’m set for desserts for the holiday’s but I think I’ll make these as a treat for my birthday in January. Yum!
Shannan P says
Lemon is a huge favorite around our house, but it rarely makes the rotation in winter. I think we will have to give these a try and change that!
Marysa says
This sounds like such a delicious recipe! I’ve never tried ricotta in a recipe like this, but the combination sounds wonderful. My aunt had a Meyer Lemon tree and I have fond memories of her lemons. I’ll have to save your recipe to make some time.
alison abbott says
I love citrus flavors and the combination of lemon and ricotta in a cookie would be so tasty. I am cooking for Christmas Eve tomorrow and think I’ll add these to the menu. They sound light and a great finish at the end of a meal.
Catalina says
Ricotta and lemon are so perfect together! I only can immagine the taste and the smell of these cookies. A must try recipe!
Gervin Khan says
Wow another pretty and delicious recipe to be added on my list and I am sure my kids will love it!
Heather says
My middle daughter loves lemon baked goods. I’ll have to make these for her!
Pam says
These sound absolutely delicious. I love lemon and ricotta together, and I’m a sucker for a good cookie.
Kita Bryant says
When I saw the recipe I thought hmmmm sounds almost like a cheesecake but it’s not. I love this and perfect to make just in time for Santa to come
Sarah Bailey says
I totally need all the cookies in my life, these sound absolutely amazing and I would 100% LOVE to give them a try.
Jeanette says
Oh my gosh those look so amazing. I really wish I could order these and have these delivered in the next five minutes. Alas since I cannot I will have to make them. I cannot wait.
Denay DeGuzman says
These Meyer lemon cookies bring me back to my childhood! Thank you so much for sharing your special recipe with us. I’m looking forward to making a batch for NY Eve.
Amber Myers says
These look amazing! I just love lemon flavored treats. I don’t think I’ve ever tried a cookie like this before, so I’m intrigued.
candy says
Well now what have I been missing out all these years. Don’t believe I have ever had this type of cookie. Going to have to change this quickly.
GiGi Eats says
That glaze over these perfectly cooked cookies, yeahhhh, it has me drooling HARD CORE!
Melissa Chapman says
Lemon and ricotta sound like a great mixture and those cookies look so yummy. I will have the kids home this week so I know what I will be giving them to snack on.
Diane Pratt says
Will these cookies freeze?
Chef Dennis Littley says
hi Diane
The raw dough does not freeze well but once baked they do freeze well.
Alfonso Tinsley says
Hiya, This is a fantastic recipe, thank you for the detailed recipe for the great blog recipe.
Granny Franny says
Why not use baking soda since there is lemon juice in the recipe ? I’ve noticed that the ricotta cookie recipes vary greatly whether to use soda or powder. I’m just wondering if the soda will have the cookie rise a bit more since I’ve read many complain about these cookies being somewhat flat….not necessarily this recipe. Also, why sea salt ? Thank you
Chef Dennis Littley says
hi Franny
this is just how I make these cookies, its a family recipe that’s been handed down. Feel free to usually regular salt it will not make any difference. I just prefer sea salt.
Ruby says
Can I use regular lemon?
Chef Dennis Littley says
yes you can
Jess says
These are really yummy, you’re right about the lemon glaze taking the flavor to the next level!! Do you have a regular sugar cookie recipe that I can use this lemon glaze with? If you ever went to Saranello’s restaurant and had the lemon cookies there- that is exactly what I’m looking to recreate!
Thanks,
priscilla says
These cookies are seriously amazing, they are so moist and delicious, im in love 🙂
Chef Dennis Littley says
I’m happy to hear you enjoyed them Priscilla!
Emma says
Hi there,
Are these, is the cookie dough supposed to be sticky.
Chef Dennis Littley says
the dough will be moist because of the ricotta cheese, so they will be a little sticky
Rhea says
Chef Dennis, isn’t it wonderful how food can conjure up memories! For me, lemon ricotta cookies reminds me of Positano, Italy. One tip I use when making these cookies is to drain the ricotta in cheesecloth. Once I forgot and the cookies were not as light and fluffy. Your cookies look great, especially the glaze with lemon zest.
Chef Dennis Littley says
hi Rhea
oh how I love Positano what great memories! Thanks for the tip on draining the ricotta!
mjskit says
These cookies look perfect! I love the idea of using the ricotta. I bet it makes them so moist and then the lemon – so refreshing! Talk about a burst of lemony sweetness in every bite. The cookie monsters in this house will love them. I love them so much that I listed them in my most recent post in a list of Meyer lemon recipes that caught my eye. Thanks so much for sharing this recipe!
Chef Dennis says
Thank you, and they really were a wonderful cookie, there is something about lemon that does tend to brighten the day and in the middle of winter it was a very welcome feeling!
mangiabella says
Chef these look like they could simply melt in our mouth. I am a sucker for all things lemon, and am thinking of making some scones with a lemon glaze for valentine’s day for some of my girlfriends. I am marking these to try to make for my dad. They just sound amazing. I hope you have a wonderful weekend and Valentine’s Day and that in spite of the cold weather you are staying warm!!!! Always sending my very best your way, hugs!
Jeanne @ CookSIster says
Oh my word, I love the look of these! I seldom bake cookies, but you had me at “cheesecake-like flavour” 😉
Melissa says
Totally going in my cookie file.
Betty Ann @Mango_Queen says
These lemon ricotta cookies are amazing. I will try these because my sons love lemon flavors in their pastries. Thanks for sharing, Chef Dennis!
Georgia @ The Comfort of Cooking says
These cookies look lovely, Dennis! I’ve never baked with Meyer lemons, but this would definitely be a great first recipe to try with them. Thanks for sharing!
Swathi says
Chef,
I love this ricotta cookies, they are more like litte cakes, it got more flavor as you incorporate tangy lemon in there. I made once and dipped the half of cookie with chocolate.
Brian @ A Thought For Food says
Oh yes… yes yes yes. I have a feeling I wouldn’t be able to resist eating this whole plate. Looks marvelous!
Jocelyn @BruCrew Life says
That is exactly why I make cookies…cookie dough 🙂 Seriously though,I love the addition of ricotta in these cookies. Such a fun flavor to incorporate with the lemon!
RavieNomNoms says
I made something very similar to this a couple years ago. They were so good!
Elena says
Heads up love!! I threw you a shout out on my feature over at NBC.
http://nbclatino.com/2013/02/06/food-blogs-we-love-the-posh-latin-cook/
Chef D says
Thank you so much Elena! You have my name as Daniels though, its Dennis. Would it be possible to change it?
Also, I saw you joined my community on G+, we do live cooking demo’s and other events for Google, I work directly with the reps from the food and drink division in San Francisco. I’d love to have you be a part of them , it’s a great way to get noticed by Google!
talk to you soon
Dennis
Carolyn says
These are beautiful, Chef! Funny, I have a bunch of meyer lemons in my fridge, but my inclination was to make donuts…maybe I have to rethink that!
Foodiewife says
You had me at Meyer Lemon. Then you stopped me dead in my tracks with ricotta. Wow!
Laura (Tutti Dolci) says
These look like the perfect use for my Meyer lemons! Love the ricotta too.
Karen @ Karen's Kitchen Stories says
Sweet story and lovely cookies. I can’t wait to make them.
Vicki @ WITK says
I love making cookies too for the reason that they come together so quickly. Then I bring them to work so I don’t eat them all!