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If I have to pick a favorite holiday cookie, I reach for a bag of lemons and prepare myself for the fluffiest cookies ever. These Lemon Ricotta Cookies are soft like a muffin, not overly sweet, and packed with lemon flavor. The icing on top has that light crust quality to it that makes each mouthful so perfect! These cookies are soft and tender, and this recipe is the absolute best! Read on for tips how to make ahead and store.
Making a cookie that requires a frosting is something that I usually save for special occasions, like making my hazelnut cookies with the chocolate drizzle as one of my birthday desserts. Yes, I said โoneโ of them. The other one is my chocolate sugar cookies that have an optional fluffy vanilla buttercream on top. Theyโre great without the frosting, but the extra step is very worth it.
The frosting, which is more like a thin lemon glaze is the key to these lemon ricotta cookies. The cookies on their own are like the tops of muffins, fluffy and cake-like. The way the glaze dries on top to form a crisp crust that shatters when you bite through it (similar to a plain glazed donut) is really where the magic is at.
I think most of you make lemon ricotta cookies for holiday cookie tins, so if you need other holiday cookies, donโt miss my caramel chocolate chip cookies and my orange cardamom cookies.
How to Make Lemon Ricotta Cookies
This is such an easy one-bowl recipe that requires such few ingredients, however, the dough does require a chill time! I like to chill overnight, but you can get away with as little as two hours in the fridge. All of the notes about ingredients are below, and yes, you may double the recipe!
The Ingredients
- Butter. One stick of unsalted butter, softened completely to room temperature. The fastest way to soften butter is to open the wrapper, slice the butter into 8 chunks, and then leave at room temperature for 30-60 minutes.
- Sugar. Three-quarters of a cup of white granulated sugar.
- Egg. One large egg; I know the egg is missing from the photo above, but do not forget this when you bake.
- Ricotta Cheese. One cup of ricotta cheese, which is perfect for using the leftovers from making my freezer lasagna. I always use full-fat whole milk ricotta cheese when baking; skip the part skim ricotta for this recipe.
- Vanilla. One teaspoon of vanilla brings a subtle sweetness and balances the lemon here.
- Lemon. We need the zest of two lemons for our lemon ricotta cookies. We also need two teaspoons of juice for the cookie dough and a few tablespoons of juice for the lemon glaze.
- Flour. Regular all-purpose flour that has been fluffed, gently scooped (without compacting) and leveled off with a knife.
- Baking Powder. One teaspoon of baking powder makes these cookies extra puffy and have dome-like top.
- Baking Soda. One quarter teaspoon of baking soda.
- Powdered Sugar. One and a half cups of powdered sugar for making the crisp lemon glaze.
The Instructions
In a large bowl, add the butter and sugar. Beat with an electric mixer on HIGH until light and fluffy, at least 1 minute.
Next, add the egg, ricotta, vanilla, lemon zest, and lemon juice and beat to combine.
Next, sprinkle the flour, baking powder, baking soda, and salt evenly over the surface of the wet ingredients, and beat to combine. Place the dough in the fridge and chill at least 2 hours, or overnight. When ready to bake, preheat the oven to 350, and line a large cookie sheet with a silicone mat. Roll two tablespoons of dough in your hands quickly to form a ball.
Space the cookies at least 2 inches a part on the baking sheet, and bake for 12-13 minutes, until the underside of the cookies is lightly golden brown. Repeat with remaining dough.
In a small bowl, whisk together the powdered sugar and enough lemon juice to make it drippy and pourable, but not overly thin, about 1-2 tablespoons.
Dunk each cookie in the lemon glaze, and garnish with extra lemon zest. Let cookies dry completely before attempting to stack or store them.
FAQ: Lemon Ricotta Cookies
You can make the cookie dough and chill in the fridge for up to 3 days before baking. You can freeze the dough in balls for up to 3 months, and then cook directly from frozen, adding a few extra minutes to the baking time. Do not make the lemon glaze until the day you plan to serve the cookies, and be sure to add fresh lemon zest on top before serving.
It is best to let these lemon ricotta cookies cool completely before attempting to stack or store them, because the glaze is wet until it sets. Once dry, store these cookies at room temperature for up to 2 days on the counter in an air-tight container. You can refrigerate the cookies beyond that, but the frosting will start to break down and the cookies will become wet on top.
Yes, you can freeze the dough before baking. You can also freeze the cookie after baking, and then defrost at room temperature and glaze just before serving.
Other lemon desserts:
- Lemon Shortbread are so cute and heart-shaped.
- Lemon Cupcakes recipe makes just 4 cupcakes but can be doubled.
- Mini Lemon Cheesecakes are so cute for parties.
- Lemon Cream Cheese Frosting belongs on all the cakes!
Lemon Ricotta Cookies
Fluffy, perfect lemon ricotta cookies with lemon glaze.
Ingredients
- 1 stick (4 ounces) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 cup of of ricotta cheese, at room temperature
- 1 teaspoon vanilla
- Zest of 2 lemons
- 2 teaspoons lemon juice
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Lemon Glaze:
- 1 1/2 cups powdered sugar
- 1-2 tablespoons of lemon juice
- Extra lemon zest for garnish
Instructions
- In a large bowl, add the butter and sugar. Beat with an electric mixer on HIGH until light and fluffy, at least 1 minute.
- Next, add the egg, ricotta, vanilla, lemon zest, and lemon juice and beat to combine. Next, sprinkle the flour, baking powder, baking soda, and salt evenly over the surface of the wet ingredients, and beat to combine. The dough will be very wet.
- Place the dough in the fridge and chill at least 2 hours, or overnight.
- When ready to bake, preheat the oven to 350, and line a large cookie sheet with a silicone mat.
- Use a cookie scoop #70 (holds 1 tablespoon of dough) to take two scoops of dough. Roll the two scoops into one dough ball in your hands quickly. (Work quickly so the warmth of your hands doesnโt soften the dough too much!). Each cookie is made from 2 tablespoons of dough.
- Place the dough balls at least 2 inches a part on the cookie sheet; I bake 1 dozen at a time. Bake for 12-13 minutes, until the underside of the cookies is lightly golden brown.
- Let cool on the baking sheet for 5 minutes, and then move to a wire cooling rack to cool completely.
- Repeat with remaining dough, making sure the baking sheet is cool before using it again for the next batch of cookies.
- In a small bowl, whisk together the powdered sugar and enough lemon juice to make it drippy and pourable, but not overly thin. Dunk each cookie in the lemon glaze, and garnish with extra lemon zest.
Notes
Make Ahead Tips: You can make the cookie dough and chill in the fridge for up to 3 days before baking. You can freeze the dough in balls for up to 3 months, and then cook directly from frozen, adding a few extra minutes to the baking time. Do not make the lemon glaze until the day you plan to serve the cookies, and be sure to add fresh lemon zest on top before serving.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 99Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 95mgCarbohydrates: 19gFiber: 0gSugar: 13gProtein: 2g
Really loved the flavor of these! My cookies spread a lot- it is a wet dough. But love the icing and did the candied lemon peel on top. Would make again- 100%
Canโt wait to try your recipe, lover of lemon anything
Maybe Iโm blindโฆbut how much flour? I guessed at a cup.
Scroll to the recipe card with full ingredient amounts.
I made the lemon ricotta cookies and theyโre fantastic! Thanks for the recipe, itโs a keeper.
Made the dough night before.
These are the perfect cookies. I did put a pinch of salt.
I used a 2 tsp scoop, and gave them a quick ball shape roll.
13 minutes, just baked enough not to be raw, how the Italians like them! Grazie!
Absolutely amazing! Made them today and I doubt theyโll last long, theyโre so good! Very soft and fluffy.
This are superb! They are like pillows of lemon deliciousness ๐ Iโm the โcookie auntโ in my family, and when I come across some exceptional recipe like this it instantly goes into mass production for the fam.
Can you make them using one scoop instead of the two? Mini cookies versus big ones?
You can, but the baking time will be less.
Should I strain the ricotta cheese before using? Thanks!
Nope