Lemon Ricotta Cookies

Today’s recipe is lemon ricotta cookies. When it comes to the perfect summer treat it has to either ice cream or something lemony…at least with me. Lemon just screams sunshine and summer. So if you are looking for a summertime cookie, this is it!

These cookies are bursting with lemon flavor. You add both fresh lemon juice as well as fresh lemon zest right into the cookie dough. Ricotta cheese is the other key ingredient in these cookies. But don’t worry, there is no cheesy taste rather the ricotta gives these cookies a nice thick texture. Whole milk ricotta is the best to use, but you can also opt for the less fat variety.

I love thick, cake-like cookies and this is what these come out to be. Soft and cake-like on the inside. The glaze is optional so glazed or unglazed, both ways are delicious. Enjoy these lemon ricotta cookies alongside some tea or just on their own. Check out my butter chicken recipe from yesterday or more dessert recipes here!


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  1. Preparing the cookies: Place the flour, baking soda, baking powder, and salt into a large bowl and mix them together. Then set the bowl aside. TIP: You can place a fine mesh strainer over the bowl and sift each of the ingredients through. This will ensure there are no lumps and all the ingredients are mixed together.
  2. Place the softened butter and granulated sugar in a bowl or stand mixer (with the whisk attached). Then cream them together until soft and fluffy. TIP: This should take about 2 minutes in a stand mixer on high speed. But you can do all this by hand with a wooden spoon or whisk.
  3. Turn the mixer on low speed and add in the eggs one at a time and combine well. Then add the ricotta cheese, vanilla paste, lemon zest, and lemon juice and beat all the ingredients on medium-high speed until everything is well incorporated. TIP: If mixing by hand, the timing will be different.
  4. Turn the mixer to low speed and add in the dry ingredients and mix them well just until everything combines well. The dough at this point will be thick and sticky. Cover the dough with plastic wrap and place in the refrigerator to chill for about an hour or up to 3 days.
  5. Meanwhile, preheat the oven to 350 F. Take two large baking sheets and line them with parchment paper and set them aside.
  6. After at least an hour, take the chilled cookie dough out from the refrigerator. Using a tablespoon as a measurement, take tablespoons of cookie dough from the bowl and place them onto the baking sheets. Set each cookie about 3 inches apart. TIP: You can use another spoon or your finger to help take the dough from the tablespoon and onto the baking sheet.
  7. Bake the cookies in the oven for about 14 minutes. Then remove them from the oven and let the cookies sit out on the baking sheet for at least 5 minutes before trying to remove them.
  8. Place the slightly cooled cookies onto wire racks to finish off cooling completely before enjoying them.
  9. For the glaze: This step is optional if you want to glaze your completely cooled cookies. Take the confectioners sugar and lemon juice and place them in a bowl. Then whisk them to combine to a creamy consistency.
  10. Drizzle the glaze over the cookies and you can garnish with extra lemon zest if desired. Allow the glaze to set properly.

Storage: You can store glazed cookies in an airtight container at room temperature for about 2 days and up to a week in the refrigerator. Unglazed cookies, as well as the cookie dough, can be frozen for up to 3 months.
Servings: Makes 40 cookies