Italian Lemon Ricotta Cookies

Indulge in the delightful flavors of Italy with these homemade Lemon Ricotta Cookies. The perfect combination of tangy lemon zest, creamy ricotta cheese, and buttery shortbread creates a melt-in-your-mouth treat. These cookies are light, airy, and bursting with citrusy flavor. Enjoy them with a cup of tea or coffee for a truly satisfying snack. Not to mention, the sprinkles on top add a festive touch that’s a great accompaniment to any holiday dessert table.

What Does Ricotta Add to Cookie Recipes?

Ricotta cheese is a useful ingredient in many cookie recipes due to its creamy texture and subtle flavor. It adds a touch of moisture and richness to cookies, helping to create a tender and crumbly texture. The mild flavor of ricotta allows the other ingredients (like the lemon in our Lemon Ricotta Cookies recipe) to shine through, making it a versatile addition to a variety of cookie types. Additionally, ricotta cheese can help to prevent cookies from spreading too much during baking, resulting in a thicker, chewier cookie at the end.

Italian Lemon Ricotta Cookies

Print Recipe

A little sweet and a little sour makes for a bold flavor in these cookies.

• Author: Richard Stangarone
• Yield: 4 Dozen 1x

Ingredients

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For the Cookies:

• 2 sticks salted butter, softened 
• 1½ cups granulated sugar
• 2 tsp vanilla extract 
• Zest of 1 lemon 
• 2 large eggs 
• 2 cups whole milk ricotta cheese 
• 4 1/2 cups all-purpose flour 
• 2 tsp baking powder 

For the Icing:

• 2 cups confectioners’ sugar 
• Juice of 1 lemon 
• Colored sprinkles if desired 

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Instructions

For the Cookies:

1. Preheat the oven to 375 degrees. Cover a pair of baking sheets with parchment paper or a silicone mat. 
2. In a stand mixer, combine the butter with the sugar and cream well together over high speed, about 3 minutes. Add the vanilla and lemon zest and mix just to combine. Add the eggs and the ricotta and mix again to combine. Then add the flour and baking powder and continue mixing briefly until a cohesive dough forms.  
3. Form cookies into a 1-inch balls and place about one inch apart on the baking sheet. Bake for 12 minutes or until golden brown. Allow the cookies to cool completely on the baking sheet before frosting. 

For the Icing:

1. In a medium bowl, stir together the confectioners’ sugar and lemon juice. Dip a cookie in the icing, covering about 3/4 of the cookie, and return it to the baking sheet. Repeat with remaining cookies and icing. 
2. While icing is still soft, scatter sprinkles, if you wish, over each cookie.

Recipe by Richard Stangarone / Styling by Julia Platt Leonard / Photography by Tira Howard

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