Soft, fluffy, and bursting with citrus flavor, these Italian Lemon Ricotta Cookies are a classic treat that's perfect for any occasion. The ricotta cheese makes them wonderfully moist and tender, while fresh lemon zest and juice add a bright, refreshing taste.
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These cookies are often found on Italian holiday tables, but they're simple enough to make any day of the week. They store well, travel well, and always disappear fast at gatherings, making them a beloved Italian cookie recipes.
For more citrus desserts, check out also these 10 Best Italian Lemon Dessert Recipes, this Soft Italian Olive Oil Lemon Cake or this Italian Orange Chocolate Chip Biscotti.
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🧾 Ingredients
- Ricotta Cheese - Whole milk ricotta works best for rich, moist cookies. Drain any excess liquid if your ricotta is very wet.
- All-Purpose Flour - Provides structure while keeping the cookies tender.
- Sugar - White granulated sugar gives just the right sweetness.
- Eggs - Add structure and help the cookies rise.
- Butter - Unsalted butter adds richness, but make sure to soften it before mixing.
- Baking Powder - Ensures the cookies puff up nicely.
- Lemon Zest & Juice - Use fresh lemons for the brightest, most natural flavor.
- Vanilla Extract - Adds warmth and balance to the lemon.
- Powdered Sugar - For dusting the cookies, or mixed with lemon juice to make a sweet-tart glaze.
See the recipe card for quantities.
🍳 Substitutions
- Ricotta - Cottage cheese blended until smooth can be used in a pinch.
- Lemon - Try orange or lime for a different citrus twist.
- Butter - Margarine or dairy-free butter can be used for a lighter version.
- Vanilla - Swap for almond extract for a nutty, aromatic variation.
🥣 Variations
- Glazed with sprinkles - Add festive sprinkles for holidays like Christmas or Easter.
- Ricotta almond cookies - Use almond extract and top with sliced almonds.
- Chocolate chip lemon ricotta cookies - Fold in mini chocolate chips for a fun twist.
- Orange ricotta cookies - Swap lemon with fresh orange zest and juice.
📋 Instructions with Photos
Step 1. Zest the lemon and juice it.
Step 2. Whisk the egg with the softened butter and sugar until light and fluffy.
Step 3. Add the drained ricotta cheese.
Step 4. Add the remaining ingredients and mix.
Step 5. You should get a soft and lightly sticky dough. Add more flour if it's too loose.
Step 6. With a spoon or scooper, make the dough balls and bake.
🍽 Serving Suggestions
Serve these cookies with an afternoon coffee, cappuccino, or tea. They also make a lovely addition to holiday dessert platters alongside Cantucci (Traditional Tuscan Almond Biscotti), Pinolate (Pignoli Cookies), or Bakery-Style Italian Butter Cookies.
While cookies in Italy are more commonly served with just a dusting of powdered sugar, you can give them a special touch by making a quick glaze of powdered sugar and lemon juice and dipping the cookies in it.
❄️ Storage & Reheating
Room Temperature: Store cookies covered or in a cookie jar at room temperature for up to 5 days.
Freezer: Freeze unglazed cookies for up to 2 months. When ready to eat, thaw at room temperature.
💭 Recipe FAQs
Make sure to use fresh baking powder and don't overmix the batter. The dough should be soft but not runny.
No, in fact, they're most commonly served with just a dusting of powdered sugar in Italy
They're soft, tender, and almost cake-like-not crisp like biscotti.
⭐ Top tip
Drain your ricotta before baking. If your ricotta is watery, place it in a fine sieve or cheesecloth for 20-30 minutes to remove excess liquid-this ensures the dough holds its shape and the cookies bake up perfectly fluffy.
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📖 RECIPE
Ingredients
Method
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 cups All-Purpose Flour, 2 teaspoon Baking Powder, a pinch Salt
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 2 minutes).½ cup Unsalted Butter, ⅔ cup Granulated Sugar
- Add the egg, beating well. Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth.1 Large Egg, 1 cup Whole Milk Ricotta Cheese, 1 Lemon, 1 teaspoon Vanilla Extract
- Gradually add the dry ingredients into the wet mixture, stirring gently until you get a soft slightly sticky dough. Do not overmix.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
- Bake for 13-15 minutes, or until the edges are lightly golden but the tops remain pale. Remove from oven and let cool completely on a wire rack.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Video
Notes
- The cookie dough will be soft and slightly sticky. Wet your hands to help shape the balls of dough onto the baking sheet.
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Bea says
I expected them to turn out crunchy like cookies, but I actually love the soft texture. They're so good, I'll surely make them again for the holidays.
Jessica Montanelli says
I'm glad you liked them! 🙂