This post contains affiliate links. Please see our disclosure policy.
If you’re in the mood for some soft-baked, chewy, and delicious cookies then you came to the right place. These Italian lemon ricotta cookies are super easy to make and are incredibly tasty. Super moist, soft, with a slight tang from the lemon and dipped in a delicious glaze.
Last week I made classic rice pudding and so I felt like making something sweet but completely different this week. I don’t have many cookie recipes on my blog even though deep-fried Oreos is one of my most popular recipes.
Let’s talk about these delicious Italian lemon ricotta cookies. The dough will be sticky because of the amount of ricotta this recipe requires. That will result in a soft and moist cookie. Think of a mini flat cupcake. These are cakey, light, and fluffy. Although the bottoms are a bit crispy.
Easily one of the best cookies I’ve ever made. I didn’t find these cookies to be too lemony. However, feel free to adjust the lemon quantity the second time you make this. I highly recommend following the recipe to a T the first time around.
Ingredient’s You’ll Need:
- All-purpose Flour
- Unsalted Butter
- Sugar
- Eggs
- Ricotta Cheese
- Lemon Zest
- Lemon Juice
- Baking Soda
- Baking Powder
- Salt
- Vanilla Extract
- Powdered Sugar
- Whole Milk
- Nonpareils or Sprinkles
Top Tips:
- Make sure to refrigerate these for a minimum of one hour. A must.
- Use a mini scoop or a tbsp to scoop the dough onto the baking sheet.
- Bake for 13 minutes in a preheated oven at 350 degrees.
- Do not use lemon extract. Use fresh lemons.
Do I Need To Make A Glaze For These Cookies?
The cookies taste absolutely delicious without a glaze but if you’re looking for that deep lemon flavor I recommend making the glaze. The glaze is where most of the lemon taste resides.
How Long Do These Cookies Last For?
2-3 days at room temperature in an air-tight container. Definitely keep these cookies at room temperature. You may also freeze the cookie dough. Cookie dough in the freezer should last up to 9 months. Cookie dough in the fridge should last up to 1 week.
A special thanks to my grandmother for dipping the cookies in the glaze while I took pictures. Grandmas are the best!
Make sure to leave a comment if you enjoyed these or any questions you may have about this recipe down below.
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
Italian Lemon Ricotta Cookies
Equipment
- baking sheet
- Cookie Scoop
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1/2 cup unsalted butter, softened
- 1 2/3 cups sugar
- 1 1/2 cups whole milk ricotta cheese
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Glaze
- 2 cups powdered sugar
- 4 tbsp whole milk
- 2 tbsp lemon juice
- 1/4 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- In a large bowl, mix the softened unsalted butter and sugar until well combined.
- Add the eggs one at a time, vanilla extract, lemon zest, lemon juice, and ricotta cheese.
- Add the flour, baking soda, baking powder, and salt. Place the cookie dough in an airtight container and chill for one hour or overnight.
- Preheat oven to 350 degrees F. Using a mini scoop, scoop about 1 tbsp of the cookie dough onto a baking sheet 2 inches apart. Bake for 13 minutes.
- Let the cookies cool completely before frosting.
- To make the glaze, mix the powdered sugar, whole milk, vanilla extract, lemon zest, and lemon juice until smooth.
- Frost the cookies and decorate with sprinkles if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
