Ricotta cookies are one of those classic treats that combine a soft, cake-like texture with bright citrus flavor in every bite. Made with creamy ricotta cheese, fresh lemon zest, and a simple lemon glaze, these cookies turn out incredibly tender and light. They are perfect for holidays, afternoon coffee breaks, dessert platters, or whenever you want a homemade cookie that feels a little extra special. This recipe creates delicate cookies with a subtle richness from the ricotta and a sweet lemon finish that makes them hard to resist.
Ingredients
For the Cookies
- 1 1/2 cups all purpose flour
- 2/3 cup granulated sugar
- 1 envelope vanillina or 2 teaspoons vanilla extract
- 1/2 envelope Pandegliangeli or baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup unsalted butter, softened at room temperature
- 1/2 cup whole milk ricotta
- Zest of 1 lemon
For the Lemon Glaze
- 1 cup confectioners sugar
- Juice from the lemon that was zested
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes per batch
Servings
- Makes a few dozen cookies, depending on scoop size
Essential Equipment Guide
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Microplane or fine grater for lemon zest
- Rubber spatula
- Small cookie scoop or ice cream scoop
- Baking sheets
- Parchment paper
- Cooling rack
- Whisk
How to Make Ricotta Cookies
Step 1: Prepare the Oven and Baking Sheets
Begin by preheating your oven to 375 degrees Fahrenheit. Proper oven temperature is important because these cookies rely on gentle baking to achieve their signature soft texture.
Line several baking sheets with parchment paper. The parchment prevents sticking and helps the bottoms bake evenly without overbrowning. Having your baking sheets prepared ahead of time makes the cookie portioning process much smoother once the dough is ready.
While the oven heats, gather all of your ingredients and allow any chilled ingredients to come closer to room temperature if necessary.
Step 2: Cream the Butter and Sugar
Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix until the ingredients become light and creamy.
This step is important because it helps create a softer cookie texture. The sugar incorporates into the butter and creates a smooth base for the rest of the ingredients.
Take a moment to scrape down the sides of the bowl if needed. This ensures everything is evenly combined before moving to the next stage.
The mixture should look pale, fluffy, and smooth when properly creamed.
Step 3: Add the Egg
Crack the egg into the creamed butter and sugar mixture. Mix until fully incorporated.
The egg adds structure, moisture, and richness to the dough. Once mixed, the batter should appear smooth and uniform with no visible streaks of egg remaining.
Be sure not to overmix. Mix only until the egg is fully blended into the mixture.
Step 4: Incorporate the Ricotta and Lemon Zest
Add the whole milk ricotta and freshly grated lemon zest to the mixing bowl.
Mix until everything is well combined. The ricotta is what gives these cookies their uniquely soft and tender texture. Unlike many traditional cookies, ricotta cookies have a delicate, cake-like consistency that stays moist for days.
The lemon zest adds brightness and freshness that balances the richness of the ricotta and butter. As the ingredients combine, you will notice the batter becoming creamy and slightly fluffy.
Scrape down the bowl again to make sure all ingredients are evenly incorporated.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together:
- All purpose flour
- Baking powder or Pandegliangeli
- Vanillina or vanilla extract equivalent
- Salt
Mixing the dry ingredients separately ensures that the baking powder and salt are evenly distributed throughout the dough.
This small step helps create cookies that bake consistently and rise evenly.
Step 6: Mix the Dough
Gradually add the dry ingredients to the ricotta mixture.
Mix until a soft dough forms. The dough will be slightly sticky compared to traditional cookie dough, which is completely normal.
Avoid overmixing once the flour has been added. Overworking the dough can lead to a tougher texture.
Once everything is combined, the dough should be soft, thick, and easy to scoop.
Step 7: Portion the Cookie Dough
Using a small cookie scoop or ice cream scoop, portion the dough onto the prepared baking sheets.
Leave a few inches between each cookie because they will spread slightly as they bake.
Try to keep each scoop roughly the same size. Uniform portions help ensure even baking and a more professional appearance.
If you do not have a cookie scoop, two spoons can be used to portion the dough.
Step 8: Bake Until Lightly Golden
Place the baking sheets in the preheated oven and bake for 14 to 16 minutes.
Watch for lightly golden edges and slight browning on the bottoms of the cookies. The tops will remain relatively pale, which is exactly what you want.
The cookies should feel set but still soft when gently touched.
Avoid overbaking. Since ricotta cookies are known for their tender texture, removing them at the right moment is key.
Step 9: Cool Completely
Remove the baking sheets from the oven and allow the cookies to rest for a few minutes.
Transfer them carefully to a cooling rack and let them cool completely before glazing.
Applying glaze to warm cookies can cause it to melt and run off completely. Cooling allows the glaze to set properly and creates a beautiful finish.
The cookies will continue to firm up slightly as they cool while maintaining their soft interior.
Step 10: Prepare the Lemon Glaze
In a small bowl, whisk together the confectioners sugar and lemon juice.
Start with the juice from about half the lemon and gradually add more as needed.
The goal is a glaze that is smooth, pourable, and slightly thick. It should flow slowly from the whisk while still providing enough body to coat the cookies.
If the glaze becomes too thin, add a little more confectioners sugar. If it becomes too thick, add a few additional drops of lemon juice.
Step 11: Glaze the Cookies
Once the cookies are completely cool, spoon or drizzle the glaze over each one.
Allow the excess glaze to gently run over the tops for that classic bakery-style appearance.
Place the glazed cookies back on the cooling rack and let them sit until the glaze sets.
The lemon glaze adds sweetness while enhancing the fresh citrus notes from the zest in the dough.
Step 12: Serve and Enjoy
Once the glaze has fully set, the cookies are ready to serve.
These cookies pair beautifully with coffee, tea, or a glass of milk. Their soft texture and bright lemon flavor make them suitable for everything from casual family gatherings to holiday dessert trays.
Store leftovers in an airtight container to keep them soft and fresh.
Tips for Perfect Ricotta Cookies
- Use whole milk ricotta for the richest flavor and best texture.
- Make sure the butter is softened before mixing.
- Fresh lemon zest provides much better flavor than bottled alternatives.
- Do not overmix the dough after adding the flour.
- Use a cookie scoop for evenly sized cookies.
- Allow the cookies to cool completely before glazing.
- Add lemon juice gradually when making the glaze.
- Line baking sheets with parchment paper for easy cleanup.
- Rotate baking sheets halfway through baking if your oven has hot spots.
- Store cookies in an airtight container to maintain softness.
Pairings
- Hot coffee
- Espresso
- Cappuccino
- Black tea
- Earl Grey tea
- Chamomile tea
- Cold milk
- Fresh berries
- Lemon sorbet
- Vanilla gelato
Variations
- Add orange zest instead of lemon zest for a different citrus flavor.
- Mix mini chocolate chips into the dough.
- Top the glaze with colorful sprinkles for holiday celebrations.
- Add almond extract along with the vanilla.
- Stir finely chopped pistachios into the glaze topping.
- Use lime zest and lime juice for a brighter citrus variation.
- Drizzle melted white chocolate over the glazed cookies.
- Add a pinch of cinnamon to the dough for warmth.
These ricotta cookies are wonderfully soft, lightly sweet, and filled with fresh lemon flavor. The combination of creamy ricotta, tender cookie texture, and bright glaze creates a dessert that feels elegant while remaining incredibly simple to make. Whether you are preparing them for a holiday cookie tray or a casual weekend treat, they are sure to become a favorite recipe you’ll return to again and again.
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Ricotta Cookies Recipe: The Soft and Pillowy Italian Dessert Everyone Loves
Ricotta cookies are one of those classic treats that combine a soft, cake-like texture with bright citrus flavor in every bite. Made with creamy ricotta cheese, fresh lemon zest, and a simple lemon glaze, these cookies turn out incredibly tender and light. They are perfect for holidays, afternoon coffee breaks, dessert platters, or whenever you want a homemade cookie that feels a little extra special. This recipe creates delicate cookies with a subtle richness from the ricotta and a sweet lemon finish that makes them hard to resist.
- Total Time: 25 mins
- Yield: 2 dozen
Ingredients
For the Cookies
- 1 1/2 cups all purpose flour
- 2/3 cup granulated sugar
- 1 envelope vanillina or 2 teaspoons vanilla extract
- 1/2 envelope Pandegliangeli or baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup unsalted butter, softened at room temperature
- 1/2 cup whole milk ricotta
- Zest of 1 lemon
For the Lemon Glaze
- 1 cup confectioners sugar
- Juice from the lemon that was zested
Instructions
Step 1: Prepare the Oven and Baking Sheets
Begin by preheating your oven to 375 degrees Fahrenheit. Proper oven temperature is important because these cookies rely on gentle baking to achieve their signature soft texture.
Line several baking sheets with parchment paper. The parchment prevents sticking and helps the bottoms bake evenly without overbrowning. Having your baking sheets prepared ahead of time makes the cookie portioning process much smoother once the dough is ready.
While the oven heats, gather all of your ingredients and allow any chilled ingredients to come closer to room temperature if necessary.
Step 2: Cream the Butter and Sugar
Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix until the ingredients become light and creamy.
This step is important because it helps create a softer cookie texture. The sugar incorporates into the butter and creates a smooth base for the rest of the ingredients.
Take a moment to scrape down the sides of the bowl if needed. This ensures everything is evenly combined before moving to the next stage.
The mixture should look pale, fluffy, and smooth when properly creamed.
Step 3: Add the Egg
Crack the egg into the creamed butter and sugar mixture. Mix until fully incorporated.
The egg adds structure, moisture, and richness to the dough. Once mixed, the batter should appear smooth and uniform with no visible streaks of egg remaining.
Be sure not to overmix. Mix only until the egg is fully blended into the mixture.
Step 4: Incorporate the Ricotta and Lemon Zest
Add the whole milk ricotta and freshly grated lemon zest to the mixing bowl.
Mix until everything is well combined. The ricotta is what gives these cookies their uniquely soft and tender texture. Unlike many traditional cookies, ricotta cookies have a delicate, cake-like consistency that stays moist for days.
The lemon zest adds brightness and freshness that balances the richness of the ricotta and butter. As the ingredients combine, you will notice the batter becoming creamy and slightly fluffy.
Scrape down the bowl again to make sure all ingredients are evenly incorporated.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together:
- All purpose flour
- Baking powder or Pandegliangeli
- Vanillina or vanilla extract equivalent
- Salt
Mixing the dry ingredients separately ensures that the baking powder and salt are evenly distributed throughout the dough.
This small step helps create cookies that bake consistently and rise evenly.
Step 6: Mix the Dough
Gradually add the dry ingredients to the ricotta mixture.
Mix until a soft dough forms. The dough will be slightly sticky compared to traditional cookie dough, which is completely normal.
Avoid overmixing once the flour has been added. Overworking the dough can lead to a tougher texture.
Once everything is combined, the dough should be soft, thick, and easy to scoop.
Step 7: Portion the Cookie Dough
Using a small cookie scoop or ice cream scoop, portion the dough onto the prepared baking sheets.
Leave a few inches between each cookie because they will spread slightly as they bake.
Try to keep each scoop roughly the same size. Uniform portions help ensure even baking and a more professional appearance.
If you do not have a cookie scoop, two spoons can be used to portion the dough.
Step 8: Bake Until Lightly Golden
Place the baking sheets in the preheated oven and bake for 14 to 16 minutes.
Watch for lightly golden edges and slight browning on the bottoms of the cookies. The tops will remain relatively pale, which is exactly what you want.
The cookies should feel set but still soft when gently touched.
Avoid overbaking. Since ricotta cookies are known for their tender texture, removing them at the right moment is key.
Step 9: Cool Completely
Remove the baking sheets from the oven and allow the cookies to rest for a few minutes.
Transfer them carefully to a cooling rack and let them cool completely before glazing.
Applying glaze to warm cookies can cause it to melt and run off completely. Cooling allows the glaze to set properly and creates a beautiful finish.
The cookies will continue to firm up slightly as they cool while maintaining their soft interior.
Step 10: Prepare the Lemon Glaze
In a small bowl, whisk together the confectioners sugar and lemon juice.
Start with the juice from about half the lemon and gradually add more as needed.
The goal is a glaze that is smooth, pourable, and slightly thick. It should flow slowly from the whisk while still providing enough body to coat the cookies.
If the glaze becomes too thin, add a little more confectioners sugar. If it becomes too thick, add a few additional drops of lemon juice.
Step 11: Glaze the Cookies
Once the cookies are completely cool, spoon or drizzle the glaze over each one.
Allow the excess glaze to gently run over the tops for that classic bakery-style appearance.
Place the glazed cookies back on the cooling rack and let them sit until the glaze sets.
The lemon glaze adds sweetness while enhancing the fresh citrus notes from the zest in the dough.
Step 12: Serve and Enjoy
Once the glaze has fully set, the cookies are ready to serve.
These cookies pair beautifully with coffee, tea, or a glass of milk. Their soft texture and bright lemon flavor make them suitable for everything from casual family gatherings to holiday dessert trays.
Store leftovers in an airtight container to keep them soft and fresh.
- Prep Time: 10 Mins
- Cook Time: 15 mins
