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Homemade Lemon Ricotta Cookies

    Make an impressively sweet and delicious dessert with this Ricotta Cookies recipe. It’s a simple recipe that will leave you with irresistible cookies that keep you coming back for more.

    Learn how to make the most impressive Italian Ricotta Cookies you’ve ever tasted while following this simple, stress-free recipe. It won’t take long for you to combine the ingredients and bake these wholesome, classic cookies that people often look forward to having during the holidays.

    However, while they’re perfect for the holiday season, you can enjoy this recipe for fresh Ricotta Cheese Cookies all year long.

    What Are Ricotta Cookies?

    Ricotta Cookies are a type of moist and flavorful cookie containing fresh ricotta cheese, vanilla extract, and several other essential ingredients to give them the perfect texture and taste. They’re a popular baked good found in Italian bakeries.

    Tips and Notes

    1. Be sure to use fresh ricotta cheese in this recipe to give these cookies the perfect taste and texture that you’ll absolutely love.
    2. If you don’t like lemon-flavored treats or anything citrusy, you can omit the lemon zest from this recipe. However, it does pair well with the other ingredients, so it’s worth trying.
    3. You can use any nonpareils that you’d like. If you don’t want to use rainbow ones, you can choose from any other colored options to give your cookies the perfect finished touch.
    Cookies on a cooling rack with rainbow sprinkles.


    How many cookies does this recipe make?

    You’ll be able to make a large batch of ricotta cookies with this recipe. The recipe provides you with enough dough to make anywhere between 55 and 60 cookies.

    How long will it take to prepare the cookies from scratch?

    While it may seem challenging, preparing these cookies from scratch is a simple process that only takes 10 minutes of your time.


    Is it better to use almond extract or vanilla extract for the glaze?

    When it comes to the glaze, it ultimately depends on your taste preference. Some people prefer the taste of almond extract, while others like vanilla a bit more. Test them out and see which ones you’d like.

    You may also want to do half with a vanilla glaze and the other half with the almond glaze. Personally, I like to use lemon extract for an added pop of lemon flavor.


    Ways to Adjust the Lemon Ricotta Cookies

    You can adjust the recipe a bit by using different ingredients. For example, if you don’t want to use vanilla extract on the glaze, you can use almond extract.

    If you want to add a crunch to your cookies, you can chop pecans, walnuts, or macadamia nuts into small pieces and toss them into the cookie dough batter while you prepare it.

    Did you know you can make your own Ricotta Cheese? You sure can and it’s really easy.

    ricotta-lemon-cookies (2)
    4.50 from 2 votes

    Italian Lemon Ricotta Cookies

    These Ricotta Cookies moist, simple, and tasty – the perfect Christma cookie.
    Total Time 2 hours
    Course Refrigerator Cookie
    Cuisine American
    Servings 60 cookies
    Calories 159 kcal


    • 3 ½ cups all-purpose flour
    • 2 ½ teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup unsalted butter 2 sticks, , softened
    • 2 cups granulated sugar
    • 1 teaspoon lemon zest
    • 1 ¾ cups fresh ricotta cheese 15 oz
    • 1 tablespoon lemon extract
    • 2 large eggs room temperature


    • ¼ cup unsalted butter ½ stick, melted
    • 2 cups sifted powdered sugar
    • 1 teaspoon lemon extract or almond extract
    • 3 tablespoons milk more if needed to desired consistency


    • Rainbow Nonpareils


    Bake the Cookies

    • In a large bowl, whisk together flour, baking powder, and salt.
      In another bowl of a stand mixer or large bowl, beat butter, sugar, and lemon zest until light and fluffy. Mix in ricotta and extract until well combined.
    • Add eggs one and a time, beating after each. Gradually add flour mixture to the bowl and mix well.
    • Cover bowl with plastic wrap and place in refrigerator to chill for at least 2 hours.
    • Remove from refrigerator and preheat oven to 350° F (180° C). Line baking sheets with parchment paper or a silicone mat.
    • Scoop dough using a small cookie dough scoop, shape into balls, and place on prepared baking sheet.
    • Bake for 9-11 minutes or until cookies are golden brown.
    • Cool on wire rack.

    Make the Glaze

    • In a medium bowl, beat all ingredients until smooth. Spread on fully cooled cookies or dip the tops.
    • Immediately add sprinkles.


    Extract – swap out the lemon extract for vanilla. Using clear vanilla extract will help to keep the glaze bright white


    Serving: 1cookie | Calories: 159kcal | Carbohydrates: 32g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 128mg | Sugar: 21g

    Nutrition information isn’t always accurate.

    Recipe Video

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    Author: Susan Queck
    Are you craving a new type of cookie? These Ricotta Cookies are so good! Moist, simple, and tasty - the perfect cookie. 

    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.

    4.50 from 2 votes (2 ratings without comment)

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