Soft on the inside and slightly crunchy on the outside, these lemon ricotta cookies truly are a treat. They combine creamy, rich ricotta cheese with bright and zesty lemons for an unforgettable flavor! It’s just as well my recipe for glazed lemon cookies makes so many – you won’t be able to have just one!
Teetering on the edge of a chewy cookie and mini lemon cake – my soft lemon cookies are the perfect balance of sweet and tart. Dipped in a delicious lemon icing for cookies, they make an excellent addition to any cookie tray! You’ll be wishing all your cookies could taste this amazing!
Full of lemon zest and boasting a wonderful texture, these glazed lemon cookies are like a little ray of sunshine!
And my wonderfully chewy, yet soft lemon cookies, are so incredibly easy to make – thanks to the drop cookie dough method. With just a few simple ingredients, you can have a plate full of these delicious cookies in no time!
What is a drop cookie?
This yummy lemon drop cookie recipe is sure to please, but what exactly are drop cookies? To create drop cookies, like my lemon ricotta cookies, you must do the ‘drop cookie dough method.’ All this means is that you will simply drop spoonfuls of cookie dough onto a baking sheet. The cookies will spread as they bake, so always leave enough room between them!
This is a wonderful time-saving method for you to whip up a batch of cookies in no time! There’s no need to roll out and cut the dough for my soft lemon cookies. You just have to mix, drop and bake – so easy!
Why You’ll Love Lemon Ricotta Cookies
- Melt-in-your-mouth good! I use butter in my lemon drop cookie recipe to create a delicious buttery flavor. Then I mix in some ricotta cheese for a creamy and rich texture that pairs wonderfully with the tart lemon zest. The combination of these flavors is simply irresistible!
- Easily customizable. My recipe is for glazed lemon cookies, but you can swap out the lemon for any other flavor you like. Orange or even lime zest would be a fun alternative!
- The perfect treat. Lemon ricotta cookies are a traditional Italian treat, but they’re also wonderful to enjoy as an everyday dessert. Smothered in my gorgeous lemon icing for cookies – they’re simple enough that everyone in your family will love them!
Ingredients For Soft Lemon Cookies
For the Lemon Ricotta Cookies
- Flour
- Baking soda
- Baking powder
- Salt
- Butter
- Ricotta cheese
- White sugar
- Vanilla extract
- Eggs
- Lemon zest
- Lemon juice
For the Lemon Icing for Cookies
- Powdered sugar
- Butter
- Milk
- Lemon zest
For the exact amounts needed, please see the recipe card below.
Instructions For Glazed Lemon Cookies
For the Lemon Ricotta Cookies
- Preheat oven to 350ºF.
- In a small bowl, whisk flour, baking soda, baking powder and salt together. Set aside.
- In a large bowl, mix the butter, ricotta, sugar, lemon juice, and lemon zest together until combined well.
- Add eggs one at a time, mixing well between each addition. Add vanilla and lemon juice.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour, or leave a little bit out (see note).
- Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake for about 10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
For the Lemon Icing for Cookies
- Combine all the ingredients, adding just enough milk to create a runny consistency.
- Dry the lemon zest in the microwave for 30 seconds, if desired.
- Dip the cookies in the lemon glaze and sprinkle with lemon zest, if using.
You’ll want to store my soft lemon cookies in the fridge to ensure they stay fresh and tasty. I recommend storing them in an airtight container for up to a week!
You can freeze these cookies, no problem at all! Lemon ricotta cookies freeze so well, making them the perfect make-ahead treat. Place the cookies (unglazed) in an airtight container and freeze them for up to 3 months. When you’re ready to eat, simply allow them to come to room temperature, smother in my lemon icing for cookies and enjoy!
The tip for making your glazed lemon cookies extra gooey and chewy (my favorite!) is all in the mixing. When you are combining the butter, sugar, and lemon zest – whipping will create a more cake-like cookie, whereas just mixing will keep your soft lemon cookies nice and gooey. Yum!
If you have ever baked with ricotta before, you’ll know that it adds the most beautiful, creamy texture to any recipe. It’s the texture that sets these soft lemon cookies apart and makes them what they are. So, I wouldn’t recommend leaving the ricotta out.
As we use the cookie drop method to create these cookies, I recommend only using a tablespoon of dough per cookie. This is because larger amounts of dough can spread too much and result in a flat cookie – which will also lack the fantastic texture of these soft lemon cookies!
Lemon juice comes from the lemon’s flesh (the inside of the fruit), whereas lemon extract is made from concentrated lemon oil or rind. The extract will have a stronger flavor than real lemons, so it depends on your preference when using either juice or extract. Lemon extract is also usually mixed with added ingredients, like vodka or an non-alcoholic alternative.
Lemon Cookies
Ingredients
For the Lemon Cookies
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup butter one stick
- 1/2 cup ricotta cheese
- 1 1/3 cup white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 teaspoons lemon zest
- 2 1/2 tablespoons lemon juice
For the Lemon Glaze
- 2 cups powdered sugar
- 1 tablespoon butter
- 3-4 tablespoons milk
- 2 tablespoons lemon zest optional
Instructions
For the Lemon Cookies
- Preheat oven to 350ºF.
- In a small bowl, whisk flour, baking soda, baking powder and salt together. Set aside.
- In a large bowl, mix the butter, ricotta, sugar, lemon juice, and lemon zest together until combined well.
- Add eggs one at a time, mixing well between each addition. Add vanilla and lemon juice.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour, or leave a little bit out (see note).
- Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake for about 10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
For the Lemon Glaze
- Combine all the ingredients, adding just enough milk to create a runny consistency.
- Dry the lemon zest in the microwave for 30 seconds, if desired.
- Dip the cookies in the lemon glaze and sprinkle with lemon zest, if using.
Nutrition
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Beth says
I love all things lemon and look how fluffy they are!! I will be making these asap!
Alli says
Thanks Beth!!
Lisalia says
Oh my! Perfectly tart and sweet. Just what I need for my afternoon pick me up. Delicious!
Alli says
Thank you Lisalia!
Kelly Anthony says
Soft, fluffy cookies are totally my jam! These are perfect for spring entertaining. Love them so much!
Alli says
Thank you Kelly!