Imagine sinking your teeth into a soft, melt-in-your-mouth cookie with a burst of citrusy delight in every bite. That's exactly what you'll experience, with my Lemon Ricotta Cookies with a lip-smacking Lemon Glaze.
Trust me when I say this recipe deserves a spot on your "must-bake" list this summer! Ricotta cookies Italian style are more like small cakes than the chewy cookies we know from the States or the UK. Nevertheless, they are light, fluffy, easy to bake, and always a hit, whatever the celebration! This post is packed with tips that will help you achieve perfect Lemon Ricotta Cookies every time they bake!
Best Lemon Ricotta Cookies
If you're not already convinced, here are some of my favorite reasons why you should whip up a batch of these Lemon Ricotta Cookies this summer!
1. Irresistible Flavor Fusion: The magical combination of zesty lemon and creamy ricotta cheese creates a flavor symphony that's simply heavenly. The bright and tangy notes of lemon harmonize beautifully with the subtle richness of ricotta, resulting in a cookie that will make your taste buds dance with joy.
2. Utterly Moist and Tender: No one wants a dry, crumbly cookie. These easy-to-make cookies are moist, tender, and practically melt in your mouth.
3. Easy Peasy Lemon Squeezy: I get it—we're all busy bees. No need to worry though, because this recipe is easy to make. You don't need to be a baking pro to whip up these ricotta cookies. You can have a big batch ready in no time.
4. Versatility at Its Finest: These Lemon Ricotta Cookies can be enjoyed in countless ways! Serve them as an easy-bake dessert for family gatherings, bring them to potlucks, or indulge in a few (okay, maybe more) during a cozy evening in with a cup of tea or coffee. They even make fantastic gifts if you can bear to part with them!
5. The Showstopper Lemon Glaze: The real star of the show is the zingy Lemon Glaze. Drizzle it over each cookie and watch as it glistens. It will add a burst of freshness and flavor explosion.
Table of contents
- Best Lemon Ricotta Cookies
- Baking ingredients for Lemon Ricotta Cookies
- Shop the post
- Instructions for baking the best Ricotta Cookies
- Vegan Substitutions
- Time-saving Variation
- Kitchen tools and equipment
- Storing cookies with ricotta cheese
- Lemon cookie recipe: Baking Tips and tricks
- Top tip
- FAQ
- Final thoughts
- More Recipes
- Decorating
- 📖 Recipe
- Food safety
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Now that you know why these Lemon Ricotta Cookies are the best, let's start with the preparation.
Baking ingredients for Lemon Ricotta Cookies
Ingredients needed for making easy ricotta cookies with Lemon Glaze:
Ingredients for the Lemon Cookies:
- Unsalted butter softened
- Granulated sugar
- Freshly grated lemon zest
- Egg
- Ricotta cheese
- Freshly squeezed lemon juice
- All-purpose flour
- Baking powder
- Salt
See the recipe card for quantities.
For the Lemon Glaze/icing for ricotta cookies:
- Powdered sugar
- Freshly squeezed lemon juice
- Freshly grated lemon zest
- Optional: Additional lemon zest for garnish
See the recipe card for quantities.
Shop the post
Instructions for baking the best Ricotta Cookies
Combine the wet and dry ingredients in a large mixing bowl and mix until just combined.
With wet hands, form the cookies into a ball shape.
Heat the oven to 356F/180°C and bake the cookies for between 12 to 15 minutes.
Drizzle lemon glaze over the cookies and top with grated lemon zest.
★Tip★ By gently incorporating the ingredients until no streaks of flour remain, you'll achieve a soft, tender texture in your Lemon Ricotta Cookies but take care not to overmix.
Vegan Substitutions
Substitute the following baking ingredients to make vegan ricotta cookies.
- Butter - Replace the unsalted butter with an equal amount of vegan butter or margarine.
- Eggs - Common substitutes for each egg in baking include ¼ cup of unsweetened applesauce, ¼ cup of mashed banana, or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let the mixture sit for a few minutes until it thickens).
- Ricotta Cheese - Swap the ricotta cheese with vegan ricotta made from plant-based ingredients such as cashews.
- Lemon Glaze: For the lemon glaze, substitute the powdered sugar with a vegan-friendly powdered sugar brand. You can also make a glaze using alternative ingredients like coconut cream or cashew cream, combined with powdered sugar and lemon juice.
- All-Purpose Flour: The all-purpose flour in the recipe is typically vegan-friendly, but it's always a good idea to check the brand to ensure it doesn't contain any added ingredients like milk powder. You can also use alternative flour like whole wheat flour or a gluten-free flour blend if preferred.
Time-saving Variation
If you're pressed for time but still want to enjoy these Lemon Ricotta Cookies, here's a quick and easy variation for you. While I highly recommend making the lemon glaze, I understand that time constraints can sometimes get in the way, so here's a simple solution.
Instead of the lemon glaze, dust the cooled Lemon Ricotta Cookies with a generous sprinkle of confectioner's sugar. This will add a touch of sweetness and a beautiful snowy appearance to the cookies. It's a convenient alternative when you need a shortcut.
Kitchen tools and equipment
Kitchen tools and equipment you'll need to bake Lemon Ricotta Cookies with Lemon Glaze:
- Mixing bowls: You'll need a couple of medium to large-sized mixing bowls.
- Electric mixer or Stand mixer: While not necessary, an electric mixer or stand mixer will make the process easier and ensure a smooth and well-incorporated dough.
- Weighing scales, measuring cups, and spoons: Precise measurements are essential for baking, which is why I always recommend using weighing scales, but a set of measuring cups (both liquid and dry) is a good alternative.
- Zester or fine grater: To zest the lemons for the cookie dough and glaze.
- Lemon juicer: To extract the fresh lemon juice for the cookie dough and glaze.
- Rubber spatula or wooden spoon: for mixing the cookie dough and scraping down the sides of the bowl.
- Baking sheets: Prepare a few baking sheets lined with parchment paper or silicone baking mats to bake the cookies.
- Cooling rack: allows the cookies to cool evenly and prevent them from becoming soggy on the bottom.
- Wire whisk: to mix the ingredients for the lemon glaze until smooth and well combined.
- Spoon: For drizzling the glaze over the cookies.
Storing cookies with ricotta cheese
Leftover cookies can be stored in an airtight container at room temperature or in the fridge for up to 3-4 days, but I doubt they'll last that long!
Lemon Ricotta Cookies can also be frozen. See the FAQ section below for the instructions.
Lemon cookie recipe: Baking Tips and tricks
As with all of my easy baking recipes, I have a few baking tips up my sleeve. These tips will help you achieve perfect Lemon Ricotta Cookies every time they bake:
1. Quality ingredients = flavorsome cookies
Freshly grated lemon zest, squeezed lemon juice, and high-quality ricotta cheese will make your cookies more flavorsome. It's worth using the best ingredients you can find.
2. Measure cookie ingredients accurately:
Baking is a science, so precise measurements are crucial. Use weighing scales or measuring cups and spoons for the dry and liquid ingredients to ensure the right balance.
3. Don't overmix the cookie dough:
I can't stress this enough. Over-mixing can lead to tough cookies. Mix the ingredients until just combined. Once you no longer see streaks of flour, stop mixing.
4. Chill the cookie dough:
For even better results, you can chill the dough in the refrigerator for about 30 minutes before scooping and baking. Chilled dough helps the cookies hold their shape and prevents spreading. This is an optional step, although I never skip this.
5. Use a cookie scoop for uniformity:
If you want evenly sized cookies that bake consistently, use a cookie scoop or tablespoon to portion the dough onto the baking sheets.
6. Leave space between cookies:
Allow enough room between the dough portions on the baking sheets. The cookies will spread a little as they bake, and giving them space prevents them from merging.
7. Adjust baking time to your preference:
The suggested baking time is a guideline, but ovens can vary. Keep an eye on the cookies and adjust the baking time accordingly. They should be golden around the edges but still soft in the center.
8. Let cookies cool before glazing:
Ensure the cookies are completely cool before drizzling the Lemon Glaze to prevent the glaze from melting excessively and losing its sheen.
9. Regulate the cookie glaze consistency:
If the glaze is too thick, add more lemon juice. If it's too runny, add a touch more powdered sugar. Adjust the glaze consistency to your preference for easy drizzling.
10. Experiment with cookie garnishes:
As well as lemon zest, you can get creative with other optional garnishes. Try adding a sprinkle of powdered sugar, edible flowers, or even a drizzle of white chocolate to make your cookies visually appealing.
11. Store cookies properly:
Store the cookies in an airtight container to keep them fresh. You can separate layers with parchment paper to prevent sticking.
12. Enjoy the baking process:
Baking should be fun! Embrace the experience, savor the aroma, and have fun experimenting with different variations or personal touches.
Top tip
In my experience of baking ricotta cookies, there is one step I recommend you never skip and that is to chill your dough before scooping and baking. This simple step is crucial in ensuring your cookies hold their shape, maintain a soft and tender texture, and prevent excessive spreading during baking.
FAQ
Here are some more questions and answers related to baking Lemon Ricotta Cookies:
If you have leftover Lemon Ricotta Cookies, store them in an airtight container in the refrigerator for about 3-4 days. This will help maintain their freshness and texture.
Yes, you can freeze Lemon Ricotta Cookies for later. Store them in an airtight container or freezer bag, separating the layers with parchment paper to prevent sticking. You can also store the cookies individually wrapped in plastic wrap for up to 2-3 months. Thaw them at room temperature before serving. Freeze lemon cookies without the glaze and make a fresh portion when needed.
Flat ricotta cookies can be a result of a few factors. One common reason is over-mixing the dough, which can lead to excess gluten development, resulting in a denser and flatter cookie. Another factor could be an issue with leavening agents like baking powder or baking soda, which may have expired or improperly measured. Additionally, if the dough is too warm when placed in the oven, it can cause excessive spreading. To prevent flat cookies, avoid over-mixing the dough, check the freshness of leavening agents, and chill the dough before baking.
If you have any further questions regarding this cookie recipe, please feel free to leave a comment below. I'll answer it as soon as I can.
Final thoughts
In conclusion, these Lemon Ricotta Cookies with Lemon Glaze are an absolute must-bake for any lover of citrusy baking recipes. With their irresistible flavor fusion, tender texture, and easy preparation, these cookies are guaranteed to bring smiles and satisfaction to anyone who takes a bite.
I serve this recipe with ricotta at Easter and during summer, although homemade cookies like these go down well for any occasion. I've even seen them served as a lighter option at Christmas celebrations.
Anyway, if you're looking for easy bake cookies with a lemony twist, this is a great recipe to try, and the next time life gives you lemons, you'll know exactly what to do with them!
Don't forget to explore some of my other summer recipe and summer decorating posts. My strawberry snack bars are a cheesecake lover's dream dessert. Take a walk through my summer home here or learn how to set up a beautiful indoor/outdoor tablescape here.
Until next time! Happy baking, decorating, and embracing the beauty of summer!
Remember to check out my other summer recipe and summer decorating posts for even more inspiration.
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📖 Recipe
Lemon Ricotta Cookies With Luscious Lemon Glaze
A soft, melt-in-your-mouth cookie with a burst of citrusy delight in every bite.
Ingredients
- ½ cup / 113 grams / 4ounces butter unsalted butter softened
- 1 cup / 200 grams / 7.1 ounces Granulated sugar
- 1 Teaspoon freshly grated lemon zest
- 1 Egg
- 1 cup / 250 grams / 8 ¾ ounces Ricotta cheese
- 2 Tablespoons freshly squeezed lemon juice
- 2 cups / 240 grams / 8.5 ounces all-purpose flour
- 2 Teaspoons baking powder
- ½ Teaspoon salt
Instructions
- In a mixing bowl, cream together the softened butter, granulated sugar, and freshly grated lemon zest until light and fluffy. This can be done using an electric mixer or a stand mixer at medium speed for about 2-3 minutes.
- Add the egg, and mix well. Then, add the ricotta cheese, and freshly squeezed lemon juice. Mix until all the ingredients are well incorporated and the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing until just combined. Avoid overmixing, as it can result in a tougher texture.
- Chill the cookie mixture in the refrigerator for at least 30 minutes.
- Preheat your oven to 356F/180°C. Line baking sheets with parchment paper or silicone baking mats.
- Using a tablespoon or a cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, you can lightly flatten the dough portions with the bottom of a glass or the back of a spoon.
- lace the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the edges of the cookies turn golden brown. The centers may still appear slightly soft but will firm up as they cool. Avoid overbaking for a tender texture.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely.
- While the cookies are cooling, prepare the tangy Lemon Glaze. In a bowl, whisk together the powdered sugar, freshly squeezed lemon juice, and grated lemon zest until you achieve a smooth and pourable consistency.
- Once the cookies have cooled completely, drizzle the Lemon Glaze over each cookie using a spoon or a piping bag. Allow the glaze to set for a few minutes.
- For an extra burst of lemony flavor and a touch of elegance, sprinkle some additional freshly grated lemon zest over the glazed cookies.
Notes
- Use fresh, quality ingredients: Freshly grated lemon zest, squeezed lemon juice, and high-quality ricotta cheese will make your cookies more flavorsome.
- Don't overmix the dough: I can't stress this enough. Over-mixing can lead to tough cookies. Mix the ingredients until just combined. Once you no longer see streaks of flour, stop mixing.
- Chill the dough: For even better results, you can chill the dough in the refrigerator for about 30 minutes before scooping and baking. Chilled dough helps the cookies hold their shape and prevents spreading.
- Wet your hands: If you are using your hands to shape the cookies, wet your hands first to prevent the dough from sticking to them.
- Adjust baking time to your preference: The suggested baking time is a guideline, but ovens can vary. Keep an eye on the cookies and adjust the baking time accordingly. They should be golden around the edges but still soft in the center.
- Ensure the cookies are completely cooled before drizzling the Lemon Glaze. This prevents the glaze from melting excessively and losing its sheen.
- Besides lemon zest, you can get creative with other optional garnishes. Try adding a sprinkle of powdered sugar, edible flowers, or even a drizzle of white chocolate to make your cookies visually appealing
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Food safety
Please take a minute to read this list of important food safety tips to keep in mind when preparing the Lemon Ricotta Cookies:
- Wash your hands: Before starting the baking process, ensure that you thoroughly wash your hands with soap and warm water for at least 20 seconds to prevent the transfer of harmful bacteria to the ingredients.
- Check ingredient freshness: Check the expiration dates of your ingredients to ensure they are fresh and safe to use.
- Separate utensils: Use separate utensils, cutting boards, and bowls for raw ingredients like eggs and dairy, and for the prepared cookie dough. This helps to prevent cross-contamination between raw and ready-to-eat ingredients.
- Refrigerate perishable ingredients: Keep ingredients that require refrigeration, such as eggs and ricotta cheese, properly chilled until ready to use. Avoid leaving them at room temperature for extended periods.
- Handle eggs carefully: When cracking eggs, make sure to do so in a separate bowl to check for any shell fragments or signs of spoilage. Discard any eggs with cracks, unusual odors, or strange textures.
- Properly store leftovers: If you have any leftover cookies, store them in an airtight container. Consume within the recommended time frame (around 3-4 days) to ensure freshness and safety.
- Avoid consuming raw dough: As tempting as it may be, refrain from eating raw cookie dough that contains eggs. Raw eggs can pose a risk of salmonella. Enjoy the cookies once they are fully baked.
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