Lemon Ricotta Cookies with Lemon Glaze

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Lemon Ricotta Cookies with Lemon Glaze

I have been longing for lemons for the last few months.  Lemon has been in everything.  I made Spaghetti al Limone which I still can not get enough of, I have garnished and squeezed lemon into every dish I can think of.  All that seems to be missing is dessert.  How about a lemon cookie?  Sound delicious, but one with my favorite cheese sounds even better.

Now, I know you ricotta haters out there are saying “can you make something without ricotta already?”.  I won’t mention any names. Well, I could…  But, I won’t.  I love it and I have to say, although Mr. W is a ricotta hater convert he has thoroughly enjoyed all of my ricotta creations.  The Ricotta Ice Cream Cones were a HUGE hit with Mr. W, the Ricotta Pancakes with Banana-Pecan Syrup were thoroughly enjoyed, and I was looking for a triple when I made these Lemon Ricotta Cookies with Lemon Glaze.  Mr. W’s exact words “These are ridiculously delicious”.  Now coming from a mid-western meat and potatoes man, whose palette growth was stunted by processed foods, this is called ‘coming a long way’.  These cookies are light, refreshing and “ridiculously delicious”.  Buon Appetito!

lemon ricotta cookies plated

Lemon Ricotta Cookies with Lemon Glaze

Donna Elick
Lemon Ricotta Cookies with Lemon Glaze
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine Italian
Method Oven
Servings 36 cookies



  • 2 1/2 cups all-purpose flour, 363g
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 15 ounce container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested


  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested


  • Preheat the oven to 375 degrees F.
  • In a medium bowl combine the flour, baking powder, and salt. Set aside.
  • In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated.
  • Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
  • Stir in the dry ingredients.
  • Line 2 baking sheets with parchment paper. Spoon the dough using a 2 tablespoon scoop onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.


  • Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
  • Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Donna’s Notes

Recipe adapated from Giada De Laurentiis


Serving: 1 | Calories: 119cal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 90mg | Sugar: 16g | Fiber: 1g | Calcium: 34mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally Published Aug 21, 2011

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  1. bwahahahahaha, feel free to mention me by name. Sheesh, you and the ricotta are as bad as me and the zucchinis this year! These look wonderful though. I'll be home all day if you'd like to arrange a delivery.

  2. I just came across your blog and I love it. I am following now and will be back soon. Have a great week ahead. Greetings from Indiana…Heidi

  3. Ooo,love lemon cookies! All kinds! I need to start cooking with ricotta more often but just lie you, I LOVE IT.

  4. These look fabulous! I ADORE lemon cookies but have never baked with ricotta, think its about time that was changed! 🙂

  5. PLEASE PLEASE COME MAKE ME THESE!!!!!!!!!!!!!!! Tiffanie makes something similar but she is on a cooking strike ever since she became pregnant! I am OBSESSED WITH THIS COOKIES!

  6. I also put lemon into anything I can – love it! These look delicious and I have always been tempted to make a baked good with Ricotta in it. These are on my list.

    I love that you said his palette was stunted by processed foods…too funny:-)

  7. This looks really unique and interesting, like a lemon cheesecake in cookie form. I would love to try this

  8. Gosh, I adore lemon in just about everything too, so to find these was heaven! I made them a couple of weeks and and they turned out sooo good. I filled up on lemon cookies – actually I had planned to eat more of these, but my gang got to them before I had more then two! lol

  9. These look fabulous. Love lemon cakes and so I know these will be awesome. I think I will give these a shot his weekend when I have the time to spend making them.

  10. WOW! This cookie recipe is a keeper and perfect for guests, if I don't eat them all on my own ;)Beautiful!

  11. WOW! I made these for my parents and they were fabulous! Not too sweet, he's (pre-diabetic). I made the whole house smell like lemon, MMMMM. I love your whole cookbook and I use it daily. Can't try enough of your recipes. They're so quick and easy to prepare. My husband loves them too. I actually look forward to cooking instead of dreading it. Thank you, thank you. PS hello from Indiana.

  12. 5 stars
    This was a strange concept to me, but they came out son good! The texture is amazing, and you can never go wrong with lemon.

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