Lemon Ricotta Cookies

Lemon Ricotta Cookies

These Lemon Ricotta Cookies are really easy to make.  It literally takes 10-15 minutes to prep, spoon the dough, bake, pour a cup of hot tea and enjoy!

They are nice and crispy on the edges and a little soft on the inside. The touch of lemon zest helps keep things a little brighter.
Most lemon ricotta cookies recipes are covered with lemon sugar icing. I decided to skip the icing, but instead to add more lemon zest to keep a nice tangy flavor without additional the sugar.
If you looking for a simple but tasty cookie, then you should try these! Be careful though, you may not be able to stop eating these.

Lemon Ricotta Cookies

  • Servings: 20 cookies
  • Time: 35 minutes
  • Difficulty: easy
  • Print


  • 1 1/4 cups all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1/3 cup unsalted butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 cup whole milk ricotta cheese
  • 3 tablespoons lemon zest
  • Granulated sugar to sprinkle before baking


  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. In a medium bowl whisk the flour and baking powder. Set aside.
  3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 2 minutes. Add the egg and beat until incorporated. Add the ricotta cheese and lemon zest. Beat to combine. Stir in the dry ingredients.
  4. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheet, pressing gently with your fingers. Sprinkle with granulated sugar.
  5. Bake for ~15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 15-20 minutes.


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  • Reply
    January 9, 2017 at 5:53 pm

    I love this photo so much I can’t stand it! Fabulous!!

    • Reply
      January 12, 2017 at 2:24 pm

      Thank you so much Josette!

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