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A plate on a wooden cutting board, full of lemon ricotta cookies.
5 from 1 vote

Lemon Ricotta Cookies

Light and fluffy cookies loaded with fresh lemon juice and lemon zest! These cookies are moist and perfect for spring and summer.
prep time 5 mins
cook time 13 mins
cool time 15 mins
total time 33 mins
servings: 32 cookies
calories: 132kcal
author: Whitney Wright


  • 1 2/3 cups all purpose flour
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 2 cups granulated sugar
  • 2 large eggs room temperature
  • 1 (15 ounce) container ricotta cheese
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest from about 1 large lemon

Lemon Glaze

  • 4 cups powdered sugar
  • 6 tablespoons lemon juice
  • 2 teaspoon lemon zest


  • Preheat oven to 375. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
  • In medium bowl whisk the flour, baking powder, and salt. Set aside. 
  • In a large bowl or using the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugar on medium speed for 2-3 minutes. Scraping down the sides of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. 
  • Mix in the ricotta cheese, lemon juice, and lemon zest. Beat until well combined. 
  • Add the dry ingredients to the wet ingredients and mix until just combined. 
  • Using a 2 T sized cookie scoop, scoop the dough onto the baking sheets. 
  • Bake for 13-15 minutes or until the edges are barely golden and the cookie gently springs back when touched. Remove from the oven and allow the cookies to cool for 15 minutes on the baking sheet.
  • Transfer cookies to a wire rack. Set the wire rack overtop of one of the baking sheets. Once cool spoon the glaze over the cookies. Let the cookies sit for 1-2 hours or until the glaze has hardened. Store in an airtight container. 

Lemon Glaze

  • Whisk the ingredients together in a medium sized bowl.


Don't make the lemon glaze in advance. It will begin to set, so do it after the cookies have been removed from the oven and have already cooled. 
recipe adapted from Food Network
Calories: 132kcal | Carbohydrates: 25g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 78mg | Potassium: 27mg | Sugar: 19g | Vitamin A: 110IU | Vitamin C: 1.3mg | Calcium: 9mg | Iron: 0.4mg
Course: Dessert
Cuisine: American
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