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Lemon cookies with ricotta topped with a glaze and golden sprinkles.

Lemon Ricotta Cookies

These classic Italian Ricotta Cookies are extremely soft and cake-like in texture. They're dipped in a lemon glaze and topped with golden non-pareils.
Course Dessert
Cuisine Italian
Keyword Lemon Ricotta Cookies
Prep Time 30 minutes
Cook Time 14 minutes
Servings 36
Calories 115kcal
Author Marisa


For The Cookie Dough

  • 1 cup granulated sugar
  • zest from 1 lemon
  • 1/2 cup unsalted butter softened
  • 1 large egg
  • 8 ounces whole milk ricotta cheese
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1/2 teaspoon salt I used fine sea salt
  • 1 teaspoon baking powder
  • sprinkles or nonpareils for decorating

For The Lemon Glaze

  • 2 1/2 cups icing sugar
  • zest from 1 lemon
  • 4 to 5 tablespoons of freshly squeezed lemon juice


  • Preheat the oven to 350 degrees F.
  • Line 3 cookies sheets with parchment paper as this will make for easy release of the cookies and set aside.
  • Pulse the granulated sugar with the lemon zest in a food processor for about 1 minute so as to infuse the sugar with the lemon scent.
  • Place the lemon sugar and the softened butter in a large bowl and beat until fluffy.
  • Beat in the egg, ricotta cheese and the vanilla until well combined.
  • In a medium sized bowl whisk together the flour, salt, baking powder and stir this into the ricotta mixture.
  • Using a small cookie scoop of about 1 1/2 inch in size, scoop out the dough onto the prepared baking sheet, spacing them about 2 inches apart so that they have room to expand. Or simply measure out a heaping tablespoon if you don't have a cookie scoop.
  • Bake in the preheated oven for about 12 to 14 minutes or until the bottoms are golden in color.
  • Transfer to a wire rack to cool completely and in the meantime prepare the lemon glaze.
  • Place the icing sugar and lemon zest in a medium sized bowl and whisk in the lemon juice 1 tablespoon at a time, until a desired consistency is achieved.
  • Dunk the top of the ricotta cookies into the lemon glaze and place on a wire rack with a tray underneath to catch any drippings.
  • Sprinkle with nonpareils of your choice and then allow the lemon glaze to set before serving.


Calories: 115kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 40mg | Potassium: 30mg | Fiber: 1g | Sugar: 14g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg