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.
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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, 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.
More Cookie Recipes You’ll Love!
Lemon Ricotta Cookies
Ingredients
Cookies
- 2½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 4 ounces unsalted butter (1 stick) softened to room temperature
- 1 ¾ cups sugar
- 2 large eggs at room temperature
- 15 ounces whole milk ricotta room temperature
- 1 teaspoon vanilla extract
- 2½ tablespoons fresh lemon juice Meyer lemon or regular lemon juice
- 1 tablespoon lemon finely zested Meyer lemon or regular lemon zest
Lemon Glaze
- 2 cups powdered sugar
- 4 tablespoons fresh lemon juice
- 1 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, 4-5 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 4 hour before baking. This essential to the success of the cookies.Chilling the batter 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)
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