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lemon ricotta cookies on a blue table with 4 lemon wedges in a diagonal next to the cookies

Lemon Ricotta Cookies

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Lemon ricotta cookies are soft and tender and melt in your mouth. The lemon flavor brightens these cookies up and you will be coming back for more!


  • 1 Stick Butter
  • 1 1/2 Cup Sugar
  • 2 Eggs
  • 1 1/2 Cups Ricotta
  • 2 Teaspoons Vanilla Bean Paste
  • 2 1/2 Cups Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • Zest and Juice of 2 Lemons


  • Juice and zest of 1/2 lemon
  • 1 Cup Powdered Sugar


  1. Preheat the oven to 350 degrees.
  2. In a stand mixer, mix the butter and sugar together until light and fluffy (for 3-4 minutes)
  3. Add in eggs and mix until just combined (about 30 seconds).
  4. Add in the ricotta cheese and vanilla, and mix until incororpated.
  5. Add in the flour, salt, and baking powder and mix until combined. The dough will be quite sticky.
  6. Add the zest and juice of 2 lemons, and mix together with a spatula until all mixed into the dough.
  7. Scoop out onto a baking sheet using a cookie scoop and place in the oven to bake for 12 minutes.
  8. Once finished, remove from oven and let cool on the sheet for 5 minutes, then move to a cooling rack to finish cooling.
  9. In a small bowl add in the powdered sugar, lemon zest, and juice and whisk until smooth with no lumps remaining.
  10. Drizzle the lemon glaze over the cooled cookies and enjoy!


  • Store cookies in the fridge in an air-tight container for up to 5 days.

To Freeze:

  • Once the cookies are cooled completely. Place in a freezer-safe zip-top bag, container, or vacuum seal.
  • Place in the freezer for 3 months (or a year if vacuum-sealed).
  • Once ready to eat, remove from the freezer and let come to room temp for a couple of hours on a platter then enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert - Cookies
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 101
  • Sugar: 9.7 g
  • Sodium: 64 mg
  • Fat: 3.5 g
  • Carbohydrates: 15.7 g
  • Fiber: 0.2 g
  • Protein: 2 g
  • Cholesterol: 18.3 mg
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