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Lemon ricotta cookies on a blue and white plate.

Lemon Ricotta Cookie Recipe

  • Author: Sandra Flegg
  • Total Time: 28 minutes
  • Yield: 60 cookies


Soft and cake-like and bursting with lemon, these LEMON RICOTTA COOKIES are a lemon-lover’s dream! This tried-and-true recipe delivers every time to delight everyone who samples these tasty gems! This Lemon Ricotta Cookie Recipe is a keeper!


1 cup butter, room temperature

2 cups granulated sugar

2 eggs, room temperature

3 Tablespoons lemon juice, freshly squeezed

Zest from one lemon

1 container ricotta cheese, 15 oz.

2 tsp. vanilla extract

4 cups all-purpose flour

1 tbsp. baking powder

1 tsp. baking soda


2 cups powdered sugar (more if needed)

3 to 5 tablespoons lemon juice (more if needed)

Zest from one lemon

1/8 to 1/4 teaspoon vanilla extract


  1. Preheat oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a small mixing bowl, sift together all-purpose flour, baking powder and baking soda.  Set aside.
  4. In a large mixing bowl, or bowl from stand mixer, beat together butter and sugar until light and fluffy.
  5. Add in eggs, one at a time, beating well after each addition.
  6. Add in ricotta cheese, vanilla, lemon juice and lemon zest. Beat on medium speed for one minute.
  7. Add in flour mixture, in three additions stirring until well-combined, but do not over mix.
  8. Use a small cookie scoop, or tablespoon and drop dough two inches apart on prepared baking sheets.
  9. Bake in 350°F oven for 13 to 15 minutes until bottoms are lightly browned. Transfer baked cookies to wire cooling racks.
  10.  Make the icing: Combine powdered sugar and lemon juice and lemon zest in small mixing bowl. You may need to add a little more lemon juice or powdered sugar to reach the desired consistency. Stir in 1/8 to 1/4 teaspoon vanilla extract to taste.
  11. Turn the cookies upside down, one at a time, and dip them right into the icing. Allow the icing to drip for a moment, then twist and turn the cookie upright.
  12. Place on wire rack with plastic wrap underneath for easy cleanup.
  13. Sprinkle immediately with sanding sugar or sprinkles (if using). If you wait too long, the sprinkles will not cling to the icing as it dries pretty fast.
  14. The icing will take about 45 minutes to an hour to dry completely.


Storage: These cookies will stay nice and fresh in an airtight covered container for 3 to 5 days or in the fridge for 7 days. Separate any layers with parchment paper.

Freezing: I recommend that you freeze them not iced in a freezer-safe container for 2 – 3 months. Thaw overnight in the fridge or at room temperature and ice them when your ready to serve.

  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: Italian


  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 10.7 g
  • Sodium: 27.8 mg
  • Fat: 3.9 g
  • Saturated Fat: 2.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 17.4 g
  • Fiber: 0.3 g
  • Protein: 1.6 g
  • Cholesterol: 16.4 mg

Keywords: lemon ricotta cookies, ricotta cookies