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Lemon ricotta cookies are a classic Italian treat filled with tangy lemon flavor. Their delicate, cake-like texture and perfect amount of sweetness make them a standout in any cookie assortment or a great choice for a light dessert after a holiday meal.
Notes From the MGC Kitchen
Our ricotta cookies use a splash of limoncello (lemon liqueur) in both the dough and the glaze making them a favorite with adults, but for a kid-friendly version, all you need to do is use lemon extract instead.
We also like to switch up the flavors on occasion, and we’ve made both orange and almond versions of this recipe. Those instructions, as well as the alcohol-free version, are included.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- RICOTTA CHEESE: We’ve made these cookies with both whole milk and part-skim ricotta and have come to the conclusion that the whole milk version produces a better texture.
- LIMONCELLO LIQUEUR: Limoncello adds lemon flavor and a subtle boozy quality that makes these cookies a nice pairing for a cup of cappuccino or espresso. A combination of lemon extract and milk can be used for a non-alcoholic version.
- LEMON ZEST: Nothing beats fresh lemon zest for adding true lemon flavor. You can get away without it, but your cookies sure will taste better with it.
- BUTTER: You always want to use unsalted butter in your baking, but we also recommend using a European-style brand for cookies. European butter has a slightly higher fat content and less water than standard American butter and we’ve found it produces somewhat more consistent results.
How To Make Lemon Ricotta Cookies
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
BEFORE YOU BEGIN: Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
MAKE THE DOUGH: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a larger mixing bowl, cream together the butter and sugar. Add the egg and beat until the mixture becomes light and fluffy. Beat in the ricotta, vanilla extract, lemon extract, limoncello liqueur, and lemon zest. Add in the flour mixture and blend until well combined. Don’t overmix.
DROP THE COOKIES: Drop the dough using a tablespoon-sized cookie scoop onto a parchment-lined baking sheet.
BAKE: Bake for 12 to 13 minutes until cookies appear set and edges turn a pale golden brown. Let cool for 2 minutes on the baking sheet, then transfer to a wire rack. Cool completely before glazing.
MAKE THE GLAZE: In a small bowl, mix the confectioners’ sugar with 1 tablespoon of the limoncello. Slowly add up to 1 more tablespoon of the liqueur until the glaze reaches a spreading consistency. You may need to add a little water.
GLAZE THE COOKIES: Spread some glaze on each cookie with a pastry brush. If desired, immediately sprinkle with additional lemon zest. Arrange the cookies in a single layer and allow the glaze to harden before covering them with plastic wrap.
Storage and Serving Tips
STORING RICOTTA COOKIES: We recommend refrigerating ricotta cookies in a tightly sealed container for up to 3 days. Place a layer of plastic wrap or wax paper between the layers and don’t stack more than 2 layers. NOTE: Cookies can absorb strong odors or flavors (e.g. onions and garlic) in the refrigerator, so be sure your container has a tight seal and place them as far from potentially offending foods as possible.
FREEZING RICOTTA COOKIES: Ricotta cookies can be frozen (unglazed) for up to 3 months. Defrost overnight in the refrigerator and add the glaze before serving.
TO SERVE: Arrange the cookies on a serving platter and bring them to room temperature before serving.
Ricotta Cookie Flavor Variations
You can easily switch up the flavors in this recipe. Orange and almond are our favorite variations.
- ORANGE RICOTTA COOKIES: To make an orange-flavored version of this recipe, replace the lemon extract, lemon zest, and limoncello with orange extract, orange zest, and orange liqueur (triple sec).
- ALMOND RICOTTA COOKIES: To make an almond-flavored version of these cookies, substitute almond extract, finely crushed almonds, and amaretto liqueur.
- NON-ALCOHOLIC: Making these cookies alcohol-free is easy to do by increasing the amount of lemon extract in both the cookie dough and the glaze and adding a little extra milk. You’ll find exact instructions in the printable version of the recipe below.
More Italian Cookies To Try
We like our baked goods and desserts lightly sweetened, consequently, Italian biscotti are right up our alley. We’ve got two biscotti recipes here at MGC for you to try: Buttery Orange Biscotti, which has two variations (one chocolate-dipped), and Cranberry Pistachio Biscotti. They’re both easy to make and are great for gifting.
Lemon Ricotta Cookies
Ingredients
- 2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (1 stick), softened
- 1 cup granulated sugar
- 1 egg, lightly beaten
- 1 cup ricotta cheese, (whole milk is recommended)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 tablespoon limoncello liqueur
- 1 teaspoon lemon zest
Glaze:
- 3/4 cup confectioners’ sugar
- 2 tablespoons limoncello liqueur
- Grated lemon zest, optional
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set aside.
- In a large mixing bowl, cream together the butter and sugar. Add the egg and beat until the mixture become light and fluffy. Beat in the ricotta, vanilla extract, lemon extract, limoncello liqueur, and lemon zest.
- Add in the flour mixture and blend until well combined. Don't overmix.
- Drop the dough using a tablespoon-sized cookie scoop onto a parchment-lined baking sheet.
- Bake for 12 to 13 minutes until cookies appear set and edges turn a pale golden brown. Let cool for 2 minutes on the baking sheet, then transfer to a wire rack. Cool completely before glazing.
To make the glaze:
- In a small bowl, mix the confectioners' sugar with 1 tablespoon of the limoncello. Slowly add up to 1 more tablespoon of the liqueur until the glaze reaches spreading consistency. You may need to add a little water.
- Spread the glaze on the cookies using a pastry brush.
- Arrange in a single layer and allow the glaze to dry completely before storing (see notes).
Notes
Tips for Success
For the easiest handling, chill the dough for 30 to 45 minutes before dropping. If you plan to freeze these cookies, don’t glaze them. It’s also best to place a sheet of waxed paper between the layers.Non-alcoholic Version
Increase the lemon extract to 1 teaspoon and add 2 teaspoons of milk to the dough. Substitute milk for the limoncello in the glaze as well.Flavor Variations
ORANGE RICOTTA COOKIES: Replace the lemon extract, lemon zest, and limoncello with orange extract, orange zest, and orange liqueur (triple sec). ALMOND RICOTTA COOKIES: Replace the lemon extract, lemon zest, and limoncello with almond extract, finely crushed almonds, and amaretto.Storage and Serving Tips
STORING RICOTTA COOKIES: We recommend refrigerating ricotta cookies in a tightly sealed container for up to 3 days. Place a layer of plastic wrap or wax paper between the layers and don’t stack more than 2 layers. NOTE: It’s possible for cookies to absorb strong odors or flavors (e.g. onions and garlic) in the refrigerator, so be sure your container has a tight seal and place them as far from potentially offending foods as possible. FREEZING RICOTTA COOKIES: Ricotta cookies can be frozen (unglazed) for up to 3 months. Defrost overnight in the refrigerator and add the glaze before serving. TO SERVE: Arrange the cookies on a serving platter and bring them to room temperature before serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
love this recipe! my grandkids and I baked together…many thx for your colorful blog.
wishing you only green lights in the new year.
namaste
elizabeth from ON
Hi Elizabeth,
I’m so glad you and your grandkids had a good time baking together and enjoyed the cookies. Thank you so much for taking the time to let us know.
Hi, I love lemon cake, and thinking to bake lemon cookie too. I usually bake crispy and chewy hard cookies, but I’ve never baked any drop cookies before, could you pls tell me how the dough texture should be? should it be wet (very sticky) and soft like ganache? How can I understand I dont overmix the dough? Thanks
Hi Lina,
Your first thoughts are correct – the dough for these cookies is definitely rather wet and sticky. Regarding overmixing, all I mean is to stop beating once the ingredients are thoroughly combined so the texture of the finished cookie stays light, moist and cakelike. Hope I’ve answered your concerns!
This looks so yummy 🙂
They look delicious and simple to make. How do I calculate the calories per serving? If I want to substitute butter with light olive oil, would that work?
Thanks
Hi,
I would not recommend substituting olive oil for the butter. Butter not only adds flavor, it affects the texture of baked goods. As far as the calorie count goes, you would have to enter the ingredients and number of cookies into diet management software or try to calculate from a site like NutritionData.com. Hope this helps.
The crushed almonds would take the place of the lemon zest in this variation, so 1 teaspoon.
i just made the cookies with the limoncello and they were outstanding. i would like to try the almond version but you don’t say how much almonds
Hey Lynne! Just wanted you to know I included your delicious cookie in my latest article at Foodie View. Happy Holidays!