Lemon Ricotta Cookies (Biscotti alla Ricotta Morbidi)
Lemon ricotta cookies are a fabulous way to use ricotta, but you may find yourself buying ricotta simply to make more of these delectable bites of goodness!
Three years ago I posted the recipe for blood orange ricotta cookies after a friend dropped some blood oranges from her tree onto my doorstep.
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After a bumper crop of Meyer lemons this past winter, I couldn’t help myself from making these lemon ricotta cookies. They’re very soft and almost cake-like, and so lemony and full of flavor.
They’re super easy to make, and if you don’t have much of a sweet tooth, you can always leave them naked, I mean, sans icing! Lemon ricotta cookies are still delicious, just plain and simple.
Can I Freeze Lemon Ricotta Cookies?
Yes, the cookies freeze well, but freeze them in a single layer with waxed or parchment paper between them. Also, do not ice them before freezing them or they will be a sticky mess when they defrost.
You may also like these soft chai cookies or Earl Grey cookies with bergamot icing, too.
Did you know that ricotta isn’t actually cheese? It’s made from cheese byproduct, but most sites won’t tell you that. They just add ricotta with a list of other cheeses. However, now YOU know that ricotta is NOT cheese! Stay tuned for a recipe!
Lemon Ricotta Cookies
Adapted from my blood orange cookie recipe Makes 28 cookies
FULL PRINTABLE RECIPE BELOW
Ingredients
- 1 stick (115 g) good quality unsalted butter,
- 1 cup (200 g) sugar
- 2 eggs
- 1 1/2 cups (340 g) ricotta
- grated rind of one organic lemon (preferably Meyer lemon)
- 3 Tbsp fresh lemon juice
- (optional: 2 drops lemon oil, if you prefer a stronger lemon flavor)
- 2 1/2 cups (310 g) all purpose (plain) flour
- 1 tsp baking powder
- 1/2 tsp salt
Icing
- 1 1/2 cups (190 g) powdered (confectioner’s) sugar
- grated rind of one lemon (preferably Meyer)
- 2 Tbsp lemon juice + 1 Tbsp water
Preheat oven to 350°F (175°C)
Directions
Place the flour, baking powder and salt in a bowl and set aside.
Cream the butter and sugar in a stand mixer until light and creamy (2 or 3 minutes), then add the eggs, one at a time, mixing well in between additions.
Next, add the ricotta.
Then add the lemon rind and 3 tablespoonfuls of the lemon juice (and the lemon oil, if using).
Mix well, then stir in the dry ingredients until an even dough is formed.
Drop tablespoonfuls onto a parchment or silicone sheet lined baking tray.
Bake for 15 to 18 minutes, or just until the edges are beginning to brown. Remove the lemon ricotta cookies from the oven. Allow to cool on tray for about 5 minutes before placing on a cooling rack.
Allow to cool completely before icing.
Allow the icing to dry completely before putting them in an airtight container, or eating them!
I hope you enjoy this recipe and take a look below for other lemony treats!

Lemon Ricotta Cookies (Biscotti alla Ricotta Morbidi)
Ingredients
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 1 ½ cups ricotta
- lemon rind grated, preferaby organic Meyer lemon
- 3 Tbsp lemon juice fresh
- 3 drops lemon oil (optional - see notes)
- 2 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
Icing (use Meyer lemon if possible)
- 1 ½ cups powdered sugar
- lemon rind from one organic lemon
- 2 Tbsp lemon juice + 1 tbsp water
Instructions
- Preheat oven to 350°F (175°C)
- Place the flour, baking powder and salt in a bowl and set aside.
- Cream the butter and sugar in a stand mixer until light and creamy (2 or 3 minutes), then add the eggs, one at a time, mixing well in between additions.
- Next, add the ricotta, lemon rind and 3 Tbsp of the lemon juice (and the lemon oil, if using).
- Mix well, then stir in the dry ingredients until an even dough is formed. Drop tablespoonfuls onto a parchment or silicone sheet lined baking tray.
- Bake for 15 to 18 minutes, or just until the edges are beginning to brown. Remove from oven and allow to cool on tray for about 5 minutes before placing on a cooling rack.
- Repeat with remaining dough, until all the cookies are baked. Allow to cool completely before icing.
To make the icing:
- Combine the 1 1/2 cups powdered (confectioner’s) sugar, grated rind of one Meyer lemon and 3 tablespoonfuls of Meyer lemon juice and stir until a smooth icing forms.
- Dip each cookie into the icing then place back on cooling rack until icing is set.
- Once completely dry, store the cookies in an airtight container.
Notes
- Optional: add 2 drops lemon oil, if you prefer a stronger lemon flavor.
- I really like these citrus oils as they are natural, and no additives.
Nutrition
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These lemon cookies are simply delicious! As always, a perfect easy to follow recipe. These would pair well with coffee made in the Moka coffee pot .
Good luck, Jana!
Our TGIF coffee group loved these cookies with their coffee and mochas. The zest really adds to the frosting.
Yay! Good luck!
Making these to bring to Xmas Eve dinner…. I love Ricotta! Lemon is my fave too!
So good with a great cup of Espresso!
Making these today, in time to honor my Italian heritage during the Christmas holiday! I usually make Anise cookies , but my husband doesn’t like them, and Lemon Ricotta cookies are my son’s favorite. I will post them on Instagram and tag you!! Thank you, Christina!
Yay! Thanks Stephanie, will look out for them!
Ok follow up: these turned out spectacular! So much so, my family wanted more but I ran out of ricotta and lemons. So, I subbed with cottage cheese and oranges. OMG!! So good!!! The texture is less chewy, a bit more pillowy. Thank you Christina!! I tagged you on Insta in both posts.
Looking forward to trying this recipe. An Italian restaurant we visit on vacation had the best house baked Lemon Ricotta cookies.
Is there a brand of lemon oil you recommend? I
I tried another recipe and do not feel the texture or taste were quite what I wanted though they are tasty.
Hi Sybil, I’m sure you’re going to love these! I just added links to the oil I prefer in my post. They have the lemon oil on its own, too, but I always buy this since I use the others, too! Let me know what you think! Affiliate link: Citrus oils on Amazon.
I made these cookies this past weekend and they tasted delicious. However, all my cookies came out flat, not puffy like yours. Is there a special trick to baking them so they bake up with a mound in the middle?
Hi Monica, glad you liked them. No, no trick at all, but what I would do first is check your baking powder. If it’s old, that would cause them not to rise, so I’m betting if you buy a new jar you’ll get the rise. Let me know!
I cannot wait to make lemon ricotta cookies! My favorite spring time cookie with tea.
Sounds like a plan, good luck, Sherry!
I just love lemon especially in the spring! These look so delicious.
Good luck, Jana!!