Lemon Ricotta Cookies

4 from 1 vote
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Lemon Ricotta Cookies are one of my all time favourite cookies, especially around Christmas time. They taste like bites of moist, fluffy and delicious lemon cake drizzled with a creamy lemon glaze. These cookies are tangy, light, and taste amazing with a morning cup of coffee or after a big meal when you need something sweet but not too heavy.

A few years ago I was on a Lemon Ricotta Cookie kick, meaning I tried at least half a dozen different recipes I found online. And while all of them were good, none compared to Giada De Laurentiis new and improved Lemon Ricotta Cookie recipe, and sometimes, there’s just no point in reinventing the wheel. I have been using her recipe for a while now and if you are on the hunt for a delicious, moist and flavourful Lemon Ricotta Cookie recipe, this will definitely be it.

Looking for more dessert recipes?

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Lemon Ricotta Cookies at a glance

Taste: tangy, moist, and the perfect level of sweetness.
Effort: I love how this recipe is split into two parts, which makes it feel really easy to make. The recipe requires the batter to set in the fridge overnight so the first day you just need to whip everything together in one bowl, refrigerate over night, and the next day you’ll need to pop the cookies on a baking sheet to bake.
Time: 10 minutes to make the batter, 15 minutes to bake, and 5 minutes to whip together the icing.


  • Flour
  • Salt
  • Baking powder
  • Butter
  • Sugar
  • Eggs
  • Ricotta
  • Lemons
  • Icing sugar

Substitutions & FAQ’s

Can I substitute the lemons for oranges to make an orange ricotta cookie recipe?
Yes, I have done this in the past and it’s really delicious! Any citrus would work in this recipe.

What type of ricotta do I need to buy?
Use whole milk ricotta cheese for these cookies. If the ricotta appears to have excess liquid, squeeze out the extra liquid with your hands or by using a cheese cloth. This will ensure your cookies are as fluffy as possible.

How do I ensure the cookie turn out fluffy?
You’ll need to chill the batter overnight. I have tried the recipe a few times without doing this step and they never turn out as good, so don’t skip this step.

Storing & freezing tips

How should I store the cookies?
Store these cookies in an airtight container and keep in the fridge for up to 5 days.

Are these freezer friendly?
Yes! I freeze them every time I make them because usually I make a double batch. Let the cookies come to room temperature, add your icing, let cool for 2 hours to allow the icing to harden, and then store in an airtight container or large ziplock bag.

Giada De Laurentiis recipe

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4 from 1 vote

Lemon Ricotta Cookies

Giada De Laurentiis has perfected her Lemon Ricotta Cookie recipe; they taste like bites of moist, fluffy and delicious lemon cake drizzled with a creamy lemon glaze. These cookies are fluffy, light, and taste amazing with a morning cup of coffee or after a big meal when you need something sweet but not too heavy. 
Prep: 15 minutes
Cook: 30 minutes
Servings: 45


For the Cookies:

  • cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 stick butter, softened
  • 2 cups sugar
  • 2 eggs, room temperature
  • 1 15 ounce container whole milk ricotta cheese
  • 3 tbsp lemon juice
  • 1 lemon, zested

For the Glaze:

  • cups powdered sugar
  • 3 tbsp lemon juice
  • 1 lemon, zested


  • In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.
  • Preheat the oven to 375 degrees F.
  • Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.
  • For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
  • Enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 30 minutes
Course: cookies, Dessert
Cuisine: American, Italian
Servings: 45

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating


  1. 4 stars
    These we delicious but although I refrigerated the dough, they were flatter than I expected. They also got brown around the edges like a carmelizing sugar. Shortened the time 2 minutes on last batch and they were better.