Italian Lemon Ricotta Cookies
Discover the secret to soft, tender Italian lemon ricotta cookies with a bright lemon glaze. Perfect for spring, holidays, or anytime you want a bakery-style treat!
italian lemon Ricotta Cookies
If you’ve ever bitten into a cookie so soft it practically whispers “eat me”, you’ll know exactly why these Italian lemon ricotta cookies are a total showstopper. True story: I made these at a family gathering, and my best girlfriend literally sighed like she’d found heaven. I knew then I had a winner—and now it’s your turn.
These easy ricotta cookie recipes are buttery, tender, and topped with the classic lemon ricotta cookie glaze. Whether it’s a holiday, a casual weeknight, or you just need an excuse to treat yourself, these Italian dessert cookies will never judge you.
While you’re here, if you love baking, check out my Brown Butter Toffee Chocolate Crispy and Chewy Chocolate Chip Cookies or Patriotic Swirl Sugar Cookies with Quick-Dry Royal Icing for other sweet treats that melt in your mouth.
What Are Italian Lemon Ricotta Cookies? (Because You Might Be Asking)
Italian ricotta cookies are soft, slightly tangy, and basically a hug in cookie form. Made with ricotta cheese, these pillowy treats are perfect for holidays, gifts, or just convincing yourself dessert is “healthy” because there’s cheese in it. Add a light lemon glaze and a little zest, and you’ve got traditional Italian cookies that make all your other cookies jealous.
Why You’ll Love These Cookies (Seriously, You Will)
- Soft & Pillowy Texture – These cookies are so soft, they practically melt in your mouth. Yes, you will moan a little and you not apologize for it.
- Tender & Sweet – Sweet without being obnoxious; the glaze ties it all together.
- Easy Prep – No chilling, no drama, no stressful Pinterest fail moments. Italian cookie recipe easy? Check.
- Holiday-Ready – Sprinkles, citrus zest, and flair make them the perfect holiday ricotta cookies. Pair with my Chewy Spicy Ginger Cookies for a festive sugar rush.
- Leftover-Friendly – Store them or freeze the dough. They forgive all your “oops, I ate half the batch” moments.
Big Deal Success Tip #1: Room-Temperature Ingredients Are Your BFF
Cold butter and ricotta? Nope. That’s how cookies get tough and sad. Let everything hang out on the counter for a bit—your soft ricotta cookies will thank you. This little trick is the difference between “meh” and tender lemon ricotta cookies that have everyone asking for the recipe.
Choosing the Right Ingredients & Why They Matter
- Cake Flour & All-Purpose Flour – Forms structure but keeps the cookies tender and light.
- Baking Powder – Adds gentle lift for soft ricotta cookies.
- Salt – Balances sweetness and makes flavors pop.
- Room Temp Butter – Must have flavor.
- Sugar – Sweetness and texture; the right ratio = perfection.
- Eggs – Adds richness and keeps cookies from falling apart.
- Ricotta Cheese – Star ingredient for pillowy ricotta cookies, giving that melt-in-your-mouth texture.
- Almond Extract & Vanilla Extract – Aromatic punch that elevates traditional Italian cookies.
- Lemon Zest & Juice – Brightens flavor and balances sweetness; also used in Lemon Cake Mix Crinkle Cookies.
- Powdered Sugar, Melted Butter, Milk, Lemon Juice – For the ricotta cookie glaze that seals the deal. Also works on Easy Lemon Donut Bundt Cake.
Step-By-Step Detailed Instructions
Method: Oven-baked
- In a medium bowl, whisk together and set aside:
- 2 cups cake flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- In a large bowl, cream 1 cup softened butter with 1 3/4 cups sugar until light and fluffy. Bonus: your arms get a workout if you don’t use a mixer.
- Beat in 2 large eggs, 2 teaspoons almond extract, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 2 1/2 tablespoons fresh lemon juice (juice and zest of one lemon).
- Fold in 15 ounces ricotta cheese until smooth.
- Gradually fold in the flour mixture. Stop mixing once combined—overmixing = tough cookies, nobody wants that.
- Cover dough and chill for 1 hour.
- Heather’s Tip: Chilling firms the dough and helps the cookies bake soft and pillowy.
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Scoop dough into 1 1/2 tablespoon mounds on prepared baking sheets, spacing 3 inches apart.
- Bake 10–13 minutes, until edges are lightly golden and centers are soft.
- Heather’s Note: Peek, don’t poke! Let them cool slightly before glazing.
- Let cookies sit on baking pan 4-5 minutes before moving them to a baking rack to cool completely.
Ricotta Cookie Glaze
- In a small bowl, whisk together:
- 2 cups sifted powdered sugar – (sifted is sooo important because no one likes lumpy glaze!)
- 1 tablespoon melted butter
- 4 tablespoons milk
- Juice of half a lemon
- You can dip your cookies upside down into the glaze, but I find using a small silicone spatula to spread it works best. Once glazed, sprinkle a little extra lemon zest or fun sprinkles on top for that final wow factor.
- Heather’s Tip: Only glaze cooled cookies unless you enjoy a sticky-glaze explosion.
Big Deal Success Tip #2: Don’t Skimp on the Glaze
The glaze isn’t just pretty—it locks in moisture and adds that dreamy crackle. Skip it, and you’re basically eating sad, naked cookies. Only glaze cooled cookies for tender ricotta cookies that hold their shape.
Tips & Tricks (Sassy Edition)
- Don’t Overmix – Prevents tough cookies. Your arms and your teeth will thank you.
- Uniform Cookie Size – One giant cookie = burnt edges. No thank you.
- Citrus Zest is Non-Negotiable – Adds flavor, pizzazz, and Instagram-worthy flair.
- Freeze Dough – Bake straight from frozen for an emergency cookie fix.
- Decorate Boldly – Sprinkles, chocolate chips, or crushed nuts = fun factor.
- Sift Powdered Sugar for the Glaze – So important because nobody likes lumpy glaze. Seriously, just do it. You will cry.
- Flavor Experiments – Almond extract, lemon, or vanilla overload? Yes, yes, yes. Inspired by Lemon Cupcakes with Lemon Buttercream Frosting and Red White and Blue Cheesecake Bars.
- More Inspiration – Pina Colada Cake Mix Whoopie Pies, Classic Snickerdoodle Recipe, Christmas Lights Cookies, and Copycat Lofthouse Sugar Cookies.
Storage & Freezing Italian Ricotta Cookies
Short-Term Storage:
- Airtight container at room temperature for 3–4 days.
- Stack carefully with parchment paper unless you like cookie mash.
Freezing Baked Cookies:
- Freeze in an airtight container or freezer bag for up to 2 months.
- Thaw 10–15 minutes before enjoying.
Freezing Cookie Dough:
- Freeze individual mounds on a tray until solid.
- Transfer to bag or container.
- Bake from frozen, adding 1–2 minutes to baking time.
- Glaze after baking for fresh, melt-in-your-mouth Italian dessert cookies anytime.
Heather’s Tip: Freezing dough = superhero-level planning. Perfect for easy ricotta cookie recipe prep.
FAQ
Part-skim ricotta okay?
Full-fat = ultimate pillowy texture; part-skim still works, just slightly less rich.
Gluten-free option?
Use a 1:1 gluten-free flour blend. Texture may vary slightly.
Do they rise a lot?
They puff gently. Expect soft, tender ricotta cookies, not muffins.
Make-ahead?
Yes! Freeze dough or baked cookies; glaze later.
And there you have it.. soft, tender, and oh-so-pillowy Italian ricotta cookies that are as fun to make as they are to eat. Whether you’re baking for the holidays, a cozy night in, or just because you deserve it, these cookies deliver all the sweet, lemony goodness you could ever dream of. Trust me, once you try them, they’ll become your go-to homemade ricotta cookies recipe for years to come.
Xoxo,
Heather
Italian Lemon Ricotta Cookies
Ingredients
For The Cookies
- 2 cups cake flour
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 15 ounces ricotta cheese
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (one lemon)
- Juice of 1 lemon
For The Glaze
- 2 cups powdered sugar sifted
- 1 tablespoon melted butter
- 4 tablespoons milk
- Juice of 1/2 lemon
Instructions
Italian Ricotta Cookies
- In a medium bowl, whisk together 2 cups cake flour, 1/2 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt, then set aside. In a large bowl, cream 1 cup softened unsalted butter with 1 1/3 cups granulated sugar until light and fluffy—bonus points if you skip the mixer and get a little arm workout while you’re at it.
- Next, beat in 2 large eggs, 2 teaspoons almond extract, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 2 1/2 tablespoons fresh lemon juice (juice of one lemon). Once smooth, fold in 15 ounces ricotta cheese until fully incorporated. Gradually add the flour mixture, folding gently just until combined. Remember, overmixing leads to tough cookies, and nobody wants that. Cover the dough and chill it in the refrigerator for one hour. Heather’s Tip: Chilling firms the dough and ensures your cookies bake soft and pillowy.
- When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Scoop the dough into 1 1/2 tablespoon mounds, spacing them about three inches apart on the prepared sheets. Bake for 10 to 13 minutes, until the edges are lightly golden but the centers remain soft. Heather’s Note: Peek, don’t poke! Let them cool slightly before glazing.
- After removing the cookies from the oven, let them sit on the baking sheet for 4–5 minutes before transferring them to a cooling rack to cool completely. This little pause keeps them from breaking and ensures they stay tender.
Lemon Glaze
- In a small bowl, whisk together 2 cups powdered sugar (sifted—sooo important because nobody likes lumpy glaze!), 1 tablespoon melted butter, 4 tablespoons milk, and the juice of 1/2 lemon until smooth. You can dip your cookies upside down into the glaze, but I find using a small silicone spatula to spread it works best. Once glazed, sprinkle a little extra lemon zest or fun sprinkles on top for that final wow factor.
Notes
Tips and Tricks for Perfect Cookies
-
- Don’t Overmix – Prevents tough cookies. Your arms and your teeth will thank you.
- Uniform Cookie Size – One giant cookie = burnt edges. No thank you.
- Citrus Zest is Non-Negotiable – Adds flavor, pizzazz, and Instagram-worthy flair.
- Freeze Dough – Bake straight from frozen for an emergency cookie fix.
- Decorate Boldly – Sprinkles, chocolate chips, or crushed nuts = fun factor.
- Sift Powdered Sugar for the Glaze – So important because nobody likes lumpy glaze. Seriously, just do it. You will cry.
- Flavor Experiments – Almond extract, lemon, or vanilla overload? Yes, yes, yes. Inspired by Lemon Cupcakes with Lemon Buttercream Frosting and Red White and Blue Cheesecake Bars.
- More Inspiration – Pina Colada Cake Mix Whoopie Pies, Classic Snickerdoodle Recipe, Christmas Lights Cookies, and Copycat Lofthouse Sugar Cooki
If you’ve never made Italian Ricotta Cookies before, prepare to fall in love — and maybe eat a few before they’re cool enough to frost. Soft, pillowy, and kissed with lemon, these cookies are the kind that disappear fast. They taste like a cozy holiday memory… even if it’s only October.