Lemon Ricotta Cookies – SouthernRambles

Lemon Ricotta Cookies are soft, cake-like cookies infused with fresh citrus and finished with a bright lemon glaze. Using ricotta cheese as the key ingredient creates an exceptionally moist texture, while lemon zest and juice deliver a clean, balanced tang. The result is a delicate, bakery-style cookie that feels light, fresh, and elegant.

Why You’ll Love This Recipe

Exceptionally soft texture – Ricotta cheese keeps the cookies moist and tender without heaviness
Bright lemon flavor – Fresh zest and juice provide natural citrus intensity
Simple baking method – Straightforward mixing with no chilling required
Perfectly balanced sweetness – Lightly sweet cookies paired with a sharp lemon glaze
Great for make-ahead baking – Cookies hold moisture well for several days
Elegant yet casual – Ideal for both everyday treats and special occasions

Ingredients You’ll Need

For the Cookies

1 cup ricotta cheese – Adds moisture, richness, and a soft crumb
1/2 cup unsalted butter, softened – Creates a tender texture and rich flavor
1 cup granulated sugar – Sweetens and helps aerate the dough
1 large egg – Binds ingredients and provides structure
1 teaspoon vanilla extract – Enhances lemon and dairy flavors
1 tablespoon lemon zest – Provides aromatic citrus oils
2 tablespoons fresh lemon juice – Adds acidity and brightness
2 cups all-purpose flour – Forms the structure of the cookies
1 teaspoon baking powder – Provides lift for a light, cake-like texture
1/2 teaspoon baking soda – Reacts with lemon juice for additional rise
1/4 teaspoon salt – Balances sweetness and sharpens flavor

For the Lemon Glaze

1 cup powdered sugar – Creates a smooth, sweet glaze
2 tablespoons fresh lemon juice – Thins the glaze and adds tang
1 teaspoon lemon zest – Intensifies citrus flavor and visual appeal

Step-by-Step Instructions

Preheat and Prepare

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Cream Butter and Sugar

Beat softened butter and granulated sugar together for 2–3 minutes until light, pale, and fluffy, incorporating air for a tender cookie.

Add Wet Ingredients

Mix in ricotta cheese, egg, vanilla extract, lemon zest, and lemon juice until smooth and evenly combined.

Combine Dry Ingredients

Whisk flour, baking powder, baking soda, and salt in a separate bowl to ensure even distribution of leavening.

Form the Dough

Gradually add dry ingredients to the wet mixture, mixing just until combined to avoid overdeveloping gluten.

Scoop and Bake

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 15–20 minutes until edges are lightly golden and centers are set.

Cool Completely

Let cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully before glazing.

Prepare and Apply Glaze

Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cookies and allow glaze to set before serving.

Recipe Notes & Tips

Use whole-milk ricotta – Provides the best moisture and richness
Do not overmix – Overmixing leads to dense cookies
Cool before glazing – Warm cookies will cause the glaze to melt
Adjust glaze consistency – Thicker glaze sets opaque; thinner glaze creates a drizzle effect
Zest before juicing – Easier and prevents waste

Nutritional Information

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: About 20–24 cookies
Calories: ~150 per cookie (estimate, will vary by size)

Perfect Pairings

Hot tea or herbal infusions – Complements citrus notes
Espresso or cappuccino – Balances sweetness with bitterness
Fresh berries – Adds freshness and color
Lightly sweetened whipped cream – For a plated dessert option

Ideal Occasions

Afternoon tea or brunch
Spring and summer gatherings
Holiday cookie trays
Light dessert after a rich meal

Storage & Serving Tips

Room temperature: Store in an airtight container for up to 2 days
Refrigerator: Keeps fresh for up to 5 days due to ricotta content
Freezing: Unglazed cookies freeze well for up to 2 months
Serving: Best addition of glaze the day of serving for freshness

Creative Variations to Try

Orange Ricotta Cookies – Swap lemon zest and juice for orange
Almond Lemon Cookies – Add almond extract and sliced almonds
Blueberry Lemon Cookies – Fold in fresh or dried blueberries
Lemon Vanilla Bean – Use vanilla bean paste for deeper aroma

Troubleshooting Common Issues

Cookies spreading too much – Butter was too soft; chill dough briefly
Dense texture – Overmixed batter or low leavening activity
Glaze too runny – Add more powdered sugar gradually
Muted lemon flavor – Increase zest rather than juice

Why This Recipe Works

Ricotta cheese adds moisture without excess fat, producing a soft, cake-like crumb while maintaining structure. The combination of baking powder and baking soda ensures proper lift, with lemon juice activating the soda for extra lightness. Lemon zest supplies aromatic oils that boost flavor without excess acidity. Each cookie averages around 140–160 calories, making them a lighter-feeling dessert despite their richness.

Final Thoughts

Lemon Ricotta Cookies are a perfect balance of softness, brightness, and sweetness. They feel indulgent yet light, making them ideal for warm-weather baking or anytime you want a refined cookie without heaviness. For a lighter option, reduce the glaze or enjoy them plain—the lemon flavor still shines beautifully. 🍋🍪