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    Ask Chef Dennis » Recipes » Easy to Make Meyer Lemon Ricotta Cookies Recipe

    Easy to Make Meyer Lemon Ricotta Cookies Recipe

    Published: Dec 9, 2020 · Modified: Apr 13, 2021 by Chef Dennis Littley · 80 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.35 from 93 votes
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    pinterest image for meyer lemon ricotta cookies

    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.

    meyer lemon ricotta cookie with a lemon glaze on a white plate with a blue background

    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?

    ingredients to make meyer lemon ricotta cookies in glass bowls

    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?

    flour mixture in a glass bowl

    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.

    four images showing steps for making lemon ricotta cookies
    • 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.
    finished ricotta cookie dough in a stand mixer bowl with a blue rubber spatula in the dough

    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

    lemon glaze in a glass bowl

    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.

    lemon ricotta cookie with lemon glaze on a white plate with a crumbs from one cookie eaten

    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!

    • Lemon Pistachio Pound Cake
    • Lemon Scones with Cranberry and Pistachio
    • Lemon Gelato

    Did you make this? Please RATE THE RECIPE below!

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    meyer lemon ricotta cookie with a lemon glaze
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    4.35 from 93 votes

    Meyer Lemon Ricotta Cookie

    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!
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Dessert
    Cuisine: Italian
    Servings: 60
    Calories: 89kcal
    Author: Chef Dennis Littley

    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 (1 stick)
    • 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
    US Customary – Metric
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    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

    Calories: 89kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 58mg | Potassium: 31mg | Fiber: 1g | Sugar: 11g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    Meyer lemon ricotta cookies pinterest image
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Ruby

      March 31, 2015 at 7:18 pm

      Can I use regular lemon?

      Reply
      • Chef Dennis Littley

        March 31, 2015 at 11:16 pm

        yes you can

        Reply
    2. Jess

      November 26, 2014 at 9:01 am

      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,

      Reply
    3. priscilla

      October 18, 2014 at 4:43 pm

      5 stars
      These cookies are seriously amazing, they are so moist and delicious, im in love 🙂

      Reply
      • Chef Dennis Littley

        October 18, 2014 at 11:44 pm

        I’m happy to hear you enjoyed them Priscilla!

        Reply
    4. Emma

      March 24, 2014 at 1:43 pm

      Hi there,
      Are these, is the cookie dough supposed to be sticky.

      Reply
      • Chef Dennis Littley

        March 24, 2014 at 5:01 pm

        the dough will be moist because of the ricotta cheese, so they will be a little sticky

        Reply
    5. Rhea

      September 01, 2013 at 10:00 pm

      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.

      Reply
      • Chef Dennis Littley

        September 02, 2013 at 6:26 am

        hi Rhea

        oh how I love Positano what great memories! Thanks for the tip on draining the ricotta!

        Reply
    6. mjskit

      March 19, 2013 at 9:05 pm

      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!

      Reply
      • Chef Dennis

        March 20, 2013 at 5:04 am

        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!

        Reply
    7. mangiabella

      February 09, 2013 at 4:21 pm

      5 stars
      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!

      Reply
    8. Jeanne @ CookSIster

      February 07, 2013 at 6:44 am

      5 stars
      Oh my word, I love the look of these! I seldom bake cookies, but you had me at “cheesecake-like flavour” 😉

      Reply
    9. Melissa

      February 07, 2013 at 1:56 am

      Totally going in my cookie file.

      Reply
    10. Betty Ann @Mango_Queen

      February 06, 2013 at 4:16 pm

      5 stars
      These lemon ricotta cookies are amazing. I will try these because my sons love lemon flavors in their pastries. Thanks for sharing, Chef Dennis!

      Reply
    11. Georgia @ The Comfort of Cooking

      February 06, 2013 at 11:04 am

      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!

      Reply
    12. Swathi

      February 06, 2013 at 9:39 am

      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.

      Reply
    13. Brian @ A Thought For Food

      February 06, 2013 at 8:50 am

      Oh yes… yes yes yes. I have a feeling I wouldn’t be able to resist eating this whole plate. Looks marvelous!

      Reply
    14. Jocelyn @BruCrew Life

      February 06, 2013 at 8:34 am

      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!

      Reply
    15. RavieNomNoms

      February 06, 2013 at 8:26 am

      I made something very similar to this a couple years ago. They were so good!

      Reply
    16. Carolyn

      February 06, 2013 at 5:52 am

      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!

      Reply
    17. Foodiewife

      February 06, 2013 at 1:19 am

      You had me at Meyer Lemon. Then you stopped me dead in my tracks with ricotta. Wow!

      Reply
    18. Laura (Tutti Dolci)

      February 06, 2013 at 12:27 am

      These look like the perfect use for my Meyer lemons! Love the ricotta too.

      Reply
    19. Karen @ Karen's Kitchen Stories

      February 05, 2013 at 11:53 pm

      Sweet story and lovely cookies. I can’t wait to make them.

      Reply
    20. Vicki @ WITK

      February 05, 2013 at 10:00 pm

      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!

      Reply
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