Can I use cottage cheese instead of ricotta?

While ricotta is preferred for its smooth texture, you can substitute cottage cheese in a pinch. Just be sure to drain it well and blend it until smooth before incorporating into the dough. The texture may be slightly different, but the cookies will still be delicious.

My cookies spread too much during baking. What went wrong?

This typically happens when the dough isn't chilled enough or the butter was too warm. Make sure to give the dough that full 20 minutes in the freezer, and if your kitchen is particularly warm, consider chilling it a bit longer. Also, check that your baking sheet is completely cool before placing the next batch.

Can I make these cookies without the glaze?

Absolutely! While the glaze adds an extra punch of lemon flavor and sweetness, these cookies are wonderful even unglazed. You might want to increase the sugar in the dough by 1-2 tablespoons if omitting the glaze.

How do I know when the cookies are done baking?

These cookies should look slightly underdone when you take them out of the oven. The edges should be set and just turning the faintest golden color, but the centers will still look soft. They'll continue to firm up as they cool on the baking sheet.

Lemon Ricotta Cookies Recipe

Name: Lemon Ricotta Cookies Recipe
Prep time: 1 min
Cook time: 14 min
Total time: 15 min
Cuisine: Italian-American
Ingredients: For the Cookies; 1 cup + 2 tablespoons all purpose flour; 2 tablespoons cornstarch; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 6 tablespoons butter; 3 tablespoons ricotta cheese; 6 tablespoons sugar; 1 tablespoon lemon juice; 1/2 lemon, zested; 1/2 teaspoon vanilla extract or almond extract; For the Glaze; 1/2 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon sprinkles (optional)

These Lemon Ricotta Cookies are little bites of sunshine that will brighten even the gloomiest day! Soft, tender, and infused with refreshing lemon flavor, these Italian-inspired treats strike the perfect balance between sweetness and citrus tang. The ricotta cheese adds incredible moisture and a subtle richness that makes these cookies truly special. Topped with a simple lemon glaze and colorful sprinkles, they’re as delightful to look at as they are to eat!

Why You’ll Love This Recipe

Fast and Simple: These cookies come together in just 15 minutes of active time, making them perfect for last-minute treats when you’re craving something sweet.
Incredibly Tender Texture: The combination of ricotta cheese and cornstarch creates the most delicate, melt-in-your-mouth texture you’ve ever experienced in a cookie.
Bright Flavor Profile: The fresh lemon zest and juice give these cookies a vibrant, refreshing taste that sets them apart from ordinary sugar cookies.
Make-Ahead Friendly: The dough freezes beautifully, so you can prepare it in advance and bake whenever the cookie craving strikes.

Ingredients You’ll Need

All-purpose flour: The foundation of our cookies, providing structure while keeping them tender.
Cornstarch: My secret weapon for giving these cookies their melt-in-your-mouth quality. Trust me, don’t skip this!
Baking soda: Provides just the right amount of lift without making the cookies cakey.
Salt: Enhances all the flavors and balances the sweetness perfectly.
Butter: Use unsalted at room temperature for the best texture and control over saltiness.
Ricotta cheese: The star ingredient that makes these cookies exceptionally moist and tender. Full-fat works best, but light ricotta will work in a pinch.
Sugar: Regular granulated sugar keeps these cookies light in color and sweetness.
Lemon juice: Fresh is absolutely essential here – the bottled stuff simply won’t deliver the same bright flavor.
Lemon zest: Packed with aromatic oils, the zest brings intense lemon flavor without additional acidity.
Vanilla or almond extract: Either one works beautifully – vanilla for a classic flavor or almond for a more sophisticated twist.
Powdered sugar: Creates a smooth, sweet glaze that sets beautifully on top of the cookies.
Sprinkles: Totally optional but adds a festive touch that makes these cookies irresistible!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to switch things up? These cookies are wonderfully adaptable:

Citrus Swap: Replace lemon with orange or lime for a completely different flavor profile.
Berry Bliss: Add 1/4 cup of finely chopped dried cranberries or blueberries to the dough for a fruity twist.
Herbal Infusion: Mix in 1 teaspoon of finely chopped fresh rosemary or thyme for a sophisticated herbal note that pairs beautifully with the lemon.
White Chocolate Wonder: Fold 1/3 cup of white chocolate chips into the dough, or drizzle melted white chocolate over the finished cookies instead of the lemon glaze.

How to Make Lemon Ricotta Cookies

Step 1: Prepare the Dough

In a small bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. In a separate, larger bowl, cream together the butter, ricotta cheese, and sugar until light and fluffy. Mix in the lemon juice, lemon zest, and your choice of extract until well incorporated. Gently fold the dry ingredients into the wet mixture until just combined – don’t overmix!

Step 2: Chill the Dough

Cover your mixing bowl with plastic wrap and place it in the freezer for 20 minutes. This crucial step firms up the dough, making it easier to handle and preventing excessive spreading during baking.

Step 3: Shape and Bake

Preheat your oven to 400°F and line a baking sheet with parchment paper. Once chilled, remove the dough from the freezer and roll it into 12 evenly-sized balls. Place them on your prepared baking sheet, leaving enough space between cookies for slight spreading. Bake for 12-14 minutes, until the edges just begin to firm up but the centers still look slightly soft.

Step 4: Cool Completely

Allow the cookies to cool on the baking sheet completely. They’ll continue to firm up as they cool, so resist the temptation to move them too soon!

Step 5: Glaze and Decorate

Whisk together powdered sugar and lemon juice until smooth to create your glaze. Spoon the glaze over each cooled cookie, then immediately top with sprinkles if desired. Let the glaze set before serving or storing.

Pro Tips for Making the Recipe

Don’t Skip the Chilling: The freezer time is non-negotiable! It prevents these tender cookies from spreading too much in the oven.
Room Temperature Ingredients: Make sure your butter and ricotta are at room temperature for the smoothest, most consistent dough.
Gentle Handling: When folding the dry ingredients into the wet, use a light touch to maintain the delicate texture.
Watch the Baking Time: These cookies are at their best when slightly underbaked. Once the edges are set but the centers still look soft, they’re done!
Glaze When Cool: Make sure the cookies are completely cool before glazing, otherwise the glaze will melt and run off.

How to Serve

These versatile cookies work beautifully in multiple settings:

Everyday Treat

Enjoy with afternoon tea or coffee for a little moment of indulgence.

Special Occasions

Stack on a beautiful platter for baby showers, bridal showers, or Easter celebrations – their bright flavor and appearance make them perfect for spring gatherings.

Gift Giving

Package in a decorative tin or box for a thoughtful homemade gift that will brighten anyone’s day.

Make Ahead and Storage

Storing Leftovers

Keep these cookies in an airtight container at room temperature for up to one week. The flavor actually improves after a day as the lemon notes mellow and blend.

If you live in a particularly warm or humid climate, refrigerate the cookies to prevent the glaze from becoming too soft.

Freezing

These cookies freeze beautifully! Place the unglazed cookies in a ziplock bag and freeze for up to 6 months. Thaw at room temperature, then glaze before serving.

Make-Ahead Options

The dough can be prepared and refrigerated for up to 2 days before baking. You can also freeze the shaped cookie dough balls for up to 3 months – just add 1-2 minutes to the baking time when baking from frozen.

FAQs

Can I use cottage cheese instead of ricotta?

While ricotta is preferred for its smooth texture, you can substitute cottage cheese in a pinch. Just be sure to drain it well and blend it until smooth before incorporating into the dough. The texture may be slightly different, but the cookies will still be delicious.
My cookies spread too much during baking. What went wrong?

This typically happens when the dough isn’t chilled enough or the butter was too warm. Make sure to give the dough that full 20 minutes in the freezer, and if your kitchen is particularly warm, consider chilling it a bit longer. Also, check that your baking sheet is completely cool before placing the next batch.
Can I make these cookies without the glaze?

Absolutely! While the glaze adds an extra punch of lemon flavor and sweetness, these cookies are wonderful even unglazed. You might want to increase the sugar in the dough by 1-2 tablespoons if omitting the glaze.
How do I know when the cookies are done baking?

These cookies should look slightly underdone when you take them out of the oven. The edges should be set and just turning the faintest golden color, but the centers will still look soft. They’ll continue to firm up as they cool on the baking sheet.

Final Thoughts

These Lemon Ricotta Cookies are truly little bites of sunshine that bring brightness to any day. Their unique texture and vibrant flavor make them stand out from ordinary cookies, yet they’re simple enough to whip up whenever you need a special treat. Whether you’re serving them at a gathering, gifting to a friend, or simply enjoying with your afternoon tea, these cookies are sure to bring smiles. Give them a try – I promise they’ll earn a permanent spot in your baking rotation!