Bring sunshine into your world with these oh-so-delicious and easy-to-make Lemon Ricotta Cookies! I made mine with Meyer Lemons but they are just as delicious using 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
Table of Contents:
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, and beat until light and fluffy, 4-5 minutes
- Add the room-temperature eggs one at a time until well blended.
- Add the ricotta, lemon juice, vanilla and zest, and 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 poorly 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, 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
Make the lemon glaze for the cookies when you’re ready to bake them. 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 was 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.
I love lemon and I love ricotta, but I’ve never had the two together! Looks like a yummy recipe.
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!
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!
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.
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.
Ricotta and lemon are so perfect together! I only can immagine the taste and the smell of these cookies. A must try recipe!
Wow another pretty and delicious recipe to be added on my list and I am sure my kids will love it!
My middle daughter loves lemon baked goods. I’ll have to make these for her!
These sound absolutely delicious. I love lemon and ricotta together, and I’m a sucker for a good cookie.
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
I totally need all the cookies in my life, these sound absolutely amazing and I would 100% LOVE to give them a try.
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.
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.
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.
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.
That glaze over these perfectly cooked cookies, yeahhhh, it has me drooling HARD CORE!
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.
Will these cookies freeze?
Chef Dennis Littley
The raw dough does not freeze well but once baked they do freeze well.
Hiya, This is a fantastic recipe, thank you for the detailed recipe for the great blog recipe.
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
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.