I love this recipe because it’s simple to make yet feels so special. The ricotta adds richness and tenderness, while the lemon zest and glaze make the cookies taste fresh and fragrant. They’re perfect for holidays, afternoon tea, or any time I want something sweet but not overly heavy. Plus, they stay soft for days, making them great for gifting or preparing ahead.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by whisking together the flour, baking powder, and salt in a bowl, then set it aside.
Using my stand mixer fitted with the paddle attachment, I beat the softened butter, lemon zest, and sugar on medium speed until the mixture is light and fluffy. I scrape down the sides of the bowl as needed.
I add the ricotta and vanilla extract and mix until smooth. Then I beat in the eggs, one at a time, just until incorporated.
I reduce the mixer speed to low and slowly add the dry flour mixture. I mix only until everything is just combined — I don’t overmix.
I cover the bowl with plastic wrap and refrigerate the dough for 2 hours to firm up.
While the dough chills, I prepare the icing. In a medium bowl, I whisk together the melted butter, powdered sugar, lemon juice, vanilla, and milk until smooth. I adjust the consistency as needed — adding milk if too thick or powdered sugar if too thin — until it’s pourable but not runny. I set it aside in a cool place or refrigerate it until ready to use.
After about 1 hour and 40 minutes, I preheat the oven to 350°F (175°C) and line several baking sheets with parchment paper.
I scoop small portions of dough (about a tablespoon each) and roll them into balls. I place them on the lined sheets, spacing them about 2 cm apart.
I bake the cookies for 12–15 minutes, until the bottoms are lightly golden. I let them cool for a few minutes on the sheet, then transfer them to a wire rack to cool completely.
Once the cookies are cool, I stir the icing again and drizzle it over each cookie using a spoon. If I’m using sprinkles, I add them right away before the glaze sets. I leave the cookies at room temperature until the icing hardens, then they’re ready to serve.
Servings and Timing
This recipe makes about 50 cookies. It takes around 30 minutes to prepare, 15 minutes to bake, and about 2 hours for chilling, for a total of approximately 2 hours and 45 minutes.
Variations
I sometimes replace the lemon zest with orange or lime zest for a different citrus twist. For a festive touch, I add colored sprinkles or candied peel on top. If I want a lighter glaze, I mix a simple powdered sugar and lemon juice drizzle instead of the full frosting. For a richer cookie, I fold in a handful of white chocolate chips or crushed almonds into the dough.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to a week or frozen for up to 2 months. I separate layers with parchment paper to prevent sticking. When ready to serve, I let them come to room temperature — there’s no need to reheat.
FAQs
Can I make the dough ahead of time?
Yes, I prepare the dough a day in advance and keep it covered in the fridge until ready to bake.
Do I need to drain the ricotta first?
If the ricotta seems very wet, I drain it briefly to avoid adding too much moisture to the dough.
Can I skip the lemon and just make vanilla ricotta cookies?
Yes, the lemon can be omitted for a milder flavor — they’ll still be soft and delicious.
Can I use store-bought icing instead?
Yes, but I prefer homemade — it has a fresher, more balanced flavor.
Why do my cookies spread too much?
The dough might not have chilled long enough, or the butter may have been too soft. I always chill the dough for the full 2 hours.
Can I freeze baked cookies?
Yes, I freeze them (un-iced) and add the glaze after thawing.
What can I use instead of ricotta?
Mascarpone or well-drained cottage cheese can work in a pinch, but ricotta gives the best texture.
How can I make the icing thicker?
I add more powdered sugar, a tablespoon at a time, until it reaches my desired consistency.
Can I make them gluten-free?
Yes, I use a 1:1 gluten-free flour blend — they still come out soft and tender.
Do these cookies stay soft after baking?
Yes, they stay moist and tender for several days thanks to the ricotta.
Conclusion
I love how these Italian lemon ricotta cookies bring together simple ingredients to create something truly special. Soft, fragrant, and topped with a bright citrus glaze, they’re perfect for any occasion — from family gatherings to festive celebrations. Every time I bake them, they remind me why classic Italian desserts are so timeless — comforting, elegant, and made with love.
Soft, tender Italian lemon ricotta cookies with a delicate cake-like texture and a bright lemon glaze. These classic cookies are simple to make, fragrant, and stay moist for days — perfect for holidays, gifts, or afternoon tea.
Author:Amy
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:2 hours 45 minutes (including chilling)
Yield:50 cookies
Category:Dessert
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
For the Dough:
500g (4 cups) all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
225g (16 tbsp) unsalted butter, room temperature
350g (1.75 cups) granulated sugar
1 tsp lemon zest
500g (2 cups) ricotta
1 tbsp vanilla extract
2 large eggs
For the Icing:
15g (1 tbsp) unsalted butter, melted
420g (3.5 cups) powdered sugar
5 tbsp milk
1 tsp vanilla extract
2 tbsp fresh lemon juice
Instructions
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, beat butter, sugar, and lemon zest until light and fluffy.
Add ricotta and vanilla extract, mixing until smooth. Beat in eggs one at a time until just incorporated.
Reduce speed to low and gradually add the dry ingredients, mixing until just combined. Do not overmix.
Cover dough and refrigerate for 2 hours to firm up.
Prepare the Icing: Whisk melted butter, powdered sugar, milk, vanilla, and lemon juice until smooth. Adjust consistency with more milk or sugar as needed.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop 1 tbsp portions of dough, roll into balls, and place 2 cm apart on baking sheets.
Bake for 12–15 minutes until lightly golden on the bottom. Cool on wire racks.
Drizzle cooled cookies with lemon icing and top with sprinkles if desired. Let the icing set before serving.
Notes
For variety, replace lemon zest with orange or lime zest.
Add white chocolate chips or chopped almonds to the dough for extra richness.
Chill dough fully to prevent cookies from spreading too much.
Freeze un-iced cookies for up to 2 months; glaze after thawing.
Use drained ricotta if it seems too wet to avoid excess moisture in the dough.
