There’s something undeniably nostalgic about classic Italian cookies, and these homemade Ricotta Cookies are the perfect example of comfort baked into a bite. These cookies boast an irresistibly soft texture, achieved through the richness of whole milk ricotta cheese. Enhanced with zesty lemon and warm vanilla, each cookie is light yet decadently rich, making them the perfect treat for festive holidays, everyday baking, or a charming edible gift. If you’re on the hunt for a simple cookie that delivers bakery-quality results, this lemon vanilla ricotta cookie recipe should be your go-to.

With minimal effort and a short chill time, this foolproof Italian dessert is bound to win hearts—whether you’re a beginner baker or a seasoned pro. Plus, these lemony ricotta cookies are freezer-friendly and highly customizable. Get ready to impress your family, guests, or coworkers with a platter full of these melt-in-your-mouth Italian classics.

Reasons to Love These Moist Ricotta Cookies

Tender, Cake-Like Texture
The ricotta cheese in the dough creates an ultra-soft, almost cake-like consistency that melts in your mouth.

Bright Citrus Flavor
Fresh lemon zest adds a sunny aroma and slight tang that balances the sweetness perfectly.

Simple and Reliable
With pantry staples and no advanced techniques, this recipe is a reliable success every time.

Customizable Glaze & Add-ins
Go classic, or switch it up with chocolate chips, almond extract, or festive sprinkles for holidays.

Perfect for Gifting
They hold their shape and stay moist for days—perfect for cookie boxes, gift baskets, or party favors.

Essential Ingredients & Why They Matter

To get the best flavor and texture, use quality ingredients. Here’s what each one brings to your cookie magic:

All-purpose flour – Provides structure while keeping the cookies pillowy soft. Sifting the flour helps prevent overmixing.
Baking powder – Acts as the rising agent to create a light, fluffy finish.
Salt – Essential for enhancing the sweet and citrus notes.
Unsalted butter (softened) – Creates a buttery, tender crumb and supports the soft bite.
Granulated sugar – Sweetens the cookies and helps maintain a soft texture.
Lemon zest – Adds natural citrus flavor and aroma, pairing beautifully with vanilla.
Whole milk ricotta cheese – The hero ingredient! Keeps the cookies moist, tender, and flavorful.
Vanilla extract – Boosts the richness and enhances every flavor note.
Eggs – Bind the ingredients together and help with structure and moisture retention.

How to Make Soft Italian Ricotta Cookies

Mix the Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl. This ensures even distribution and a light texture.

Cream the Butter, Sugar & Zest
Using a stand mixer or handheld electric mixer, beat the softened butter, sugar, and lemon zest together until the mixture is light and fluffy. This step incorporates air for a tender crumb.

Blend in Ricotta & Vanilla
Add the ricotta cheese and vanilla extract to the butter-sugar mix. Beat until everything is fully incorporated and creamy.

Add the Eggs One at a Time
Crack in the eggs one by one, beating well after each addition to ensure a smooth batter.

Combine Wet and Dry Mixtures
Slowly add the flour mixture in batches, mixing on low just until everything is combined. Avoid overmixing, which could lead to dense cookies.

Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 48 hours. This helps the dough firm up and prevents the cookies from spreading too much in the oven.

Preheat & Scoop
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a tablespoon or cookie scoop to portion dough into small balls, spaced about 2 inches apart.

Bake to Perfection
Bake for 12–14 minutes, or until the bottoms are lightly golden and the tops look set. Let cookies cool on the sheet for a few minutes, then transfer to a wire rack.

Lemon-Vanilla Glaze That’s Smooth & Shiny

This glaze adds the final touch of sweetness and sparkle. Here’s how to make it:

Ingredients for Glaze

Melted butter

Powdered sugar

Lemon juice (fresh for best flavor)

Vanilla extract

Milk (adjust for thickness)

Steps to Glaze
In a small bowl, whisk the melted butter, powdered sugar, lemon juice, and vanilla. Add milk a tablespoon at a time until you get a smooth, pourable glaze. Drizzle or spoon over fully cooled cookies. Decorate with sprinkles immediately if desired.

Tips for the Best Results

Use Full-Fat Ricotta
Whole milk ricotta delivers the richest flavor and creamiest texture. Avoid low-fat versions that contain extra water.

Chill Your Dough
Cold dough helps cookies keep their shape and avoids over-spreading during baking.

Don’t Overmix
Overworked dough = tough cookies. Mix just until everything is combined.

Bake on Light Sheets
Dark pans can brown cookies too quickly. Light-colored baking trays lined with parchment yield even baking.

Cool Before Glazing
Warm cookies will melt your glaze. Make sure they’re fully cooled before icing.

Fun Variations to Try

Lemon-Almond Ricotta Cookies
Swap half of the vanilla with almond extract and add a few drops of lemon juice to the glaze for a nutty twist.

Chocolate Chip Delight
Add ½ cup of mini chocolate chips into the dough before chilling for a sweet surprise.

Holiday Ricotta Cookies
Top with colored sprinkles—red & green for Christmas, pastel for Easter, or gold dust for New Year’s Eve.

How to Store These Cookies

Room Temperature
Keep in an airtight container for up to 3 days.

Refrigerator
Stay fresh for up to a week in the fridge. Bring to room temp before serving.

Freezer
Freeze unglazed cookies in an airtight container for up to 3 months. Glaze after thawing.

What to Serve With Ricotta Cookies

Pair these soft cookies with a hot espresso, cappuccino, or chai latte for the ultimate cozy treat. They also shine next to biscotti, almond cookies, or fresh fruit.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes! Chill the dough for up to 48 hours before baking or freeze it for longer storage.

Can I use store-bought ricotta?
Absolutely, just make sure it’s whole milk and not overly watery. Drain if needed.

Why did my cookies flatten?
Usually from skipping the chill step or using low-fat ricotta. Chill dough and use full-fat cheese for best results.

Can I double this recipe?
Yes, it scales well. Just mix in batches to avoid overworking the dough.

How long does the glaze take to set?
Typically 30–60 minutes at room temperature, depending on humidity.

Quick Italian Ricotta Cookies Recipe

Course: Biscuits
Servings: 60
Prep Time: 30 minutes
Bake Time: 1 hour 20 minutes
Chill Time: 2 hours
Total Time: 1 hour 50 minutes
Calories: 125 kcal (per cookie)

Ingredients

For the Cookies

3 ½ cups (495g) all-purpose flour

2 ½ tsp baking powder

¾ tsp salt

1 cup (226g) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

1 tsp lemon zest

15 oz (about 1 ¾ cups) whole milk ricotta

1 tbsp vanilla extract

2 large eggs

For the Glaze

1 tbsp butter, melted

3 ½ cups (420g) powdered sugar

2 tbsp fresh lemon juice

1 tsp vanilla extract

4–6 tbsp milk

Instructions

Make the Dough

In a bowl, whisk flour, baking powder, and salt.

In another bowl, beat butter, sugar, and lemon zest until fluffy.

Mix in ricotta and vanilla until smooth.

Beat in eggs one at a time.

Slowly add dry mix to wet mix. Don’t overmix.

Cover and chill dough for 2 hours.

Bake the Cookies

Preheat oven to 350°F (175°C). Line trays with parchment.

Scoop tablespoon portions, shape into balls.

Place on sheet, 2 inches apart.

Bake 12–14 minutes until edges are lightly golden. Cool fully.

Make the Glaze

Whisk powdered sugar, butter, lemon juice, vanilla, and 4 tbsp milk.

Add more milk if needed for a pourable glaze.

Decorate

Spoon glaze over cooled cookies.

Add sprinkles while glaze is wet.

Let set before storing.

Nutrition Facts (Per Cookie)

Calories: 125 kcal

Total Fat: 4g

Saturated Fat: 3g

Trans Fat: 0.1g

Cholesterol: 18mg

Sodium: 41mg

Potassium: 41mg

Carbohydrates: 20g

Healthy & Keto Recipes

Quick Italian Ricotta Cookies