Lemon Ricotta Cookies with Confectioners Glaze

Name: Lemon Ricotta Cookies
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Ingredients: 1 cup butter ((2 sticks) at room temperature); 2 cups sugar; 1 ¾ cups whole milk ricotta cheese; 1 lemon (zested); 2 teaspoons vanilla extract; 2 large eggs; 4 cups unbleached all purpose flour; 2 teaspoons baking soda; ½ teaspoon salt; 4 cups confectioners sugar; 1 tablespoon melted butter; 2 tablespoons lemon juice (or fresh lemon juice); ½ teaspoon vanilla extract; ¼ cup milk or half and half (plus more as needed); sugar pearls; jimmies; sprinkles; lemon zest; food coloring (whisk in 2-4 drops to the confectioners glaze to give cookies a festive look before glazing.)

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Inside: This recipe makes soft lemon ricotta cookies—and reveals the little-known ricotta “secret” that makes them uniquely Italian. Plus unique variations you’ll love.

These lemon ricotta cookies are soft, tender, and packed with fresh lemon flavor — the kind of simple, bright treat everyone reaches for. Ricotta keeps them incredibly moist and cake-like, and a quick citrus glaze adds just enough zing. If you love Italian ricotta cookies with big lemon payoff, this is one to bookmark.

These lemony ricotta cookies are often considered an Italian classic because ricotta itself is an Italian staple, born as the happy by-product of Parmigiano Reggiano production.

When Scott and I toured a Parmigiano dairy in Parma this past spring, I watched them transform the remaining whey into fresh ricotta — a process that’s been part of Italian cooking for generations.

That same creamy, versatile cheese is what gives these cookies their signature soft, tender texture.

And paired with ricotta’s richness, the cookies’ light, bright lemon flavor is noticeable without being overpowering. The result is a soft, cakey cookie that feels distinctly Italian and fits effortlessly onto any holiday cookie tray.

And decoration? Completely up to you. Keep it simple with a smooth citrus glaze, or dress them up with holiday sprinkles, sugar pearls, or sparkling sugar for a more festive look. They’re the kind of cookie that can go understated or all-out depending on the occasion.

If you’re building a holiday cookie assortment, lemony ricotta cookies make a great companion to some of my other seasonal favorites such as Almond Crescent Cookies, Rosemary Shortbread, Christmas Meringue Cookies or Chocolate Dipped Pecan Shortbread Cookies.

Why this recipe works:

The dough chills beautifully — and keeps for days. Since the dough needs a few hours in the fridge, it’s an ideal make-ahead recipe. Mix it today, bake tomorrow, or keep it chilled for up to a week before baking.
A big-batch recipe that’s easy to scale. This dough yields about eight dozen lemon ricotta cheese cookies, making it perfect for holiday trays, gifting, and cookie swaps. Need fewer? The recipe halves easily.
One-bowl mixing keeps it simple. Everything comes together in a single bowl using either a stand mixer or a hand mixer.
The glaze has the ideal dipping consistency. Not too thin or too thick, the glaze coats each cookie with a smooth, even layer. It’s sticky enough to hold sprinkles, pearls, and jimmies in place, and dries to a shiny, lacquered finish that makes these cookies look bakery-worthy.
Soft, cakey texture that stays moist. Thanks to the ricotta, they’ll remain tender for days without drying out.

Ingredients:

Unsalted Butter – Adds richness and helps create the soft, tender crumb. It’s also used in the glaze to add a richness and lustre.
Sugar – Sweetens the dough and helps keep the cookies moist.
Whole Milk Ricotta Cheese – The star of the texture. Ricotta adds moisture and protein, giving these cookies their signature soft, cake-like bite that stays tender for days. You can also use part skim ricotta.
Vanilla Extract – Adds warmth and depth, balancing the citrus and enhancing the overall flavor.
Lemon Zest and Juice – Provides bright, natural lemon flavor. The essential oils in the zest are vibrant and the juice thins the glaze for the perfect dipping consistency.
Eggs – Bind the dough and help the cookies rise slightly. Eggs also add richness and contribute to the tender, cake-like structure.
All-Purpose Flour – Gives the cookies structure. Ricotta adds a lot of moisture, so AP flour provides the stability needed to hold their shape.
Baking Soda – Reacts with the acidity in the ricotta and lemon zest to create lift. This is what helps the cookies stay light instead of dense–no need for baking powder.
Salt – Balances sweetness and sharpens the lemon flavor. Even a small amount makes a noticeable difference.
Confectioner’s Sugar – Forms the base of the glaze, and dissolves easily, resulting in a smooth finish.
Milk or Half-and-Half – Creates the perfect dipping consistency for the lemon glaze. Milk thins the glaze for smooth coverage, while half-and-half adds a richer sheen. Adding it a little at a time allows you to control the glaze’s consistency.

Step-by-step instructions:

Cream together the sugar and butter using a stand mixer or a large bowl and a hand mixer. Add the ricotta cheese and flavorings and beat to combine.
Add the eggs one at a time, beating thoroughly before adding another.

3. Add the dry ingredients and mix until just combined (don’t over-beat or your dough can become tough).

4. Cover and refrigerate the ricotta cookie dough mixture for at least two hours before baking.

5. Use a two-teaspoon cookie scoop to portion out the dough about 2 inches apart to a silpat or parchment-lined sheet pan. The cookies will spread as they bake, so don’t overcrowd the pan.

6. Bake the cookies until they are pale-golden, about 12-15 minutes. I start checking at 10 minutes so they don’t go over.

7. Cool the lemon ricotta cookies on a wire rack.

8. While the cookies, cool, assemble the lemon glaze by combining the powdered sugar, melted butter, lemon juice, vanilla and about half of the milk or cream in a small bowl and whisking until it’s very smooth. Add additional milk/cream as needed until it’s a spreadable, not runny consistency.

9. Dip the tops of the cookies in the glaze and transfer them back to the wire rack.

10. Sprinkle on the decorations while the glaze is still wet, and they will plop “just so” into it with your favorite sprinkles, jimmies, sparkling sugar or candy pearls. You can also dye the glaze using 2-4 drops of food coloring.

Pro-Tips:

For uniform cookies, portion out the dough using a measuring spoon or better yet, a mini cookie scoop. The dough is quite sticky so, it’s easier to use the scoop.
Keep a close eye on the cookies in the last few minutes so they don’t go past the barely-golden point. They should be light brown on the bottom with only the hint of color on top.
Use a fine–mesh sieve or a flour sifter to remove lumps from the powdered sugar for a smooth glaze.
The glaze should be thick, but dip-able, coating the domes and slowly sliding down the sides.
Add the garnishes soon after dunking the tops in the glaze to assure they’ll adhere.
Avoid smudges–give the lemony ricotta cookies about 20 minutes or so to dry on the rack before packaging. This will allow the glaze and decorations to set completely.

Swaps and Variations:

Give them a wedding cake flavor–add two teaspoons of almond extract to the cookie dough and ½ teaspoon to the glaze.
Chocoholic? Stir a cup of mini chocolate chips into the batter.
Enhance the holiday flavors–add half a cup of minced candied citrus peel to the dough.

lemony ricotta cookies drying on a wire rack.

FAQs

What makes ricotta cheese unique?

It’s the byproduct of the Parmigiano Reggiano cheesemaking process.

What is the origin of ricotta cookies?

Italian ricotta cookies originated in (surprise) Italy as a way to use Ricotta (which means re-cooked in Italian). It’s a popular cookie in Sicily and an essential part of the Feast of St. Joseph celebrations.

Make ahead:

You can make the lemon ricotta cheese cookie dough up to a week ahead of time.
Keep the dough in a covered bowl in the refrigerator until you’re ready to bake.

Storage:

Store the cookies at room temperature for 2-3 days in an airtight container.
Separate layers with a sheet of parchment paper to prevent sticking.
You can also keep lemon ricotta cookies in an airtight container in the refrigerator for up to a week, but to me, the flavor gets muted and the cookies will have a tendency to dry out.

Freezing:

You can freeze Italian ricotta cookies in an airtight container for up to 3 months.
For the best presentation, glaze and decorate after defrosting; glazed cookies won’t hold up as well in the freezer.

Taking a bite of the soft ricotta cookies.

More ricotta cheese recipes:

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