These lemon ricotta cookies are soft, cake-like Italian cookies topped with a bright lemon glaze. An easy bakery-style treat perfect for holidays, spring baking, or any time you want a light, citrus dessert.

Lemon Ricotta Cookies (Soft Italian Ricotta Cookie Recipe with Lemon Glaze)

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.

These are the best easy Italian lemon ricotta cookies! Soft, tender, and pillowy cookies topped with a sweet lemon glaze. Perfect for holidays, gifting, or anytime you want a melt-in-your-mouth Italian dessert.

What Are Italian Lemon Ricotta Cookies? (Because You Might Be Asking)

Lemon ricotta cookies are soft, cake-like Italian cookies made with ricotta cheese and fresh lemon flavor, then finished with a sweet lemon glaze. The ricotta keeps them extra moist and tender, giving them a light, bakery-style texture that’s different from a traditional crisp cookie.

Why These Soft Ricotta Cookies Work

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.

Ingredients for Lemon Ricotta Cookies

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.

How to Make Lemon Ricotta Cookies (Step-by-Step)

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.

folding ricotta cheese into cookie batter

Gradually fold in the flour mixture. Stop mixing once combined—overmixing = tough cookies, nobody wants that.

adding dry ingredients to wet ingredients for ricotta cookies

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.

balls of ricotta cookie batter ready to bake

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.

baked lemon ricotta cookies ready to be frosted

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

making sugar glaze for lemon Italian cookies

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.

frosted and sprinkled Italian Lemon Ricotta Cookie

Why Ricotta Makes Cookies So Soft

Ricotta adds moisture and richness to cookie dough without making it heavy or greasy. Its creamy texture helps keep the cookies tender and cake-like, while also preventing them from drying out as they bake. The result is a soft, pillowy cookie that stays fresh longer than most traditional recipes.

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 for the Softest Italian 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 Cookies.

How to Store 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.

melt in your mouth Italian Christmas cookies

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

These are the best easy Italian lemon ricotta cookies! Soft, tender, and pillowy cookies topped with a sweet lemon glaze. Perfect for holidays, gifting, or anytime you want a melt-in-your-mouth Italian dessert.

Heather

Prep Time 15

Cook Time 13

Chill Time 1

Total Time 1 28

Serving Size 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

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