Introduction

Lemon Ricotta Cookies are soft, tender treats with a bright citrus flavor and a smooth, creamy texture. These cookies are perfectly complemented by a tangy lemon glaze and optional sprinkles for a festive touch. They’re a delightful twist on classic cookies, perfect for springtime or any occasion.

A group of round cookies sit on a metal cooling rack over a white marbled surface, each cookie featuring a lightly golden-baked base layer with a smooth, thick white icing spread on top. On the center of each icing layer is a small cluster of colorful round sprinkles in red, blue, yellow, green, orange, pink, purple, and white, adding a playful texture contrast. The cookies are arranged in an irregular pattern, some closer and some slightly blurred in the background, showing their soft, slightly domed shape and shiny icing finish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter (1 stick), room temperature

1 cup sugar

1 large egg

1 cup ricotta cheese

1 tablespoon lemon juice

Zest of one lemon

2 cups confectioners sugar

1 tablespoon melted butter

2 teaspoons lemon juice

2 to 4 tablespoons milk

Colored sprinkles (optional)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 2: In a large bowl, beat the butter and sugar using an electric mixer until fluffy, about 2 to 3 minutes.

Step 3: Add the egg to the butter mixture and beat for about one minute. Then mix in the ricotta, lemon juice, and lemon zest until the mixture is light and airy.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Switch to a rubber spatula and fold the dough until fully incorporated. Cover the bowl and chill the dough for at least 2 hours or up to 2 days.

Step 5: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 6: Using a medium cookie scoop or two spoons, scoop heaping tablespoons of dough onto the prepared baking sheets, spacing cookies 1 to 2 inches apart.

Step 7: Bake the cookies for 14 to 17 minutes, or until the bottoms turn golden brown. Keep any remaining dough chilled while baking in batches. Transfer baked cookies to a wire rack to cool completely before icing.

Step 8: For the icing, whisk together confectioners sugar, melted butter, lemon juice, and milk in a bowl until smooth. Add milk one teaspoon at a time to reach a thick but pourable glaze.

Step 9: Spoon the icing over the cooled cookies or dip the tops into the glaze. Return cookies to the wire rack and add sprinkles immediately, if using, before the icing sets.

Tips & Variations

For extra lemon flavor, add more zest or a splash of lemon extract to the dough.

Use fresh ricotta for the best texture and flavor; avoid pre-shredded or dried versions.

Swap lemon juice in the glaze for orange juice for a different citrus twist.

If you prefer a softer cookie, slightly underbake and let them cool on the baking sheet.

FAQs

Can I use low-fat ricotta cheese in this recipe?

Yes, you can use low-fat ricotta, but the cookies may be slightly less rich and tender. Full-fat ricotta gives the best texture and flavor.

Can I freeze the cookie dough or baked cookies?

You can freeze the dough tightly wrapped for up to 3 months; thaw in the refrigerator before baking. Baked cookies freeze well too—store in a freezer-safe container for up to 1 month and thaw at room temperature before glazing.