Name: Lemon Ricotta Cookies (Biscotti alla Ricotta Morbidi)
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: ½ cup (115 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 2 large eggs; 1½ cups (340 g) ricotta cheese; Zest of 1 organic lemon (preferably Meyer); 3 Tbsp fresh lemon juice; 2½ cups (310 g) all-purpose flour; 1 tsp baking powder; ½ tsp salt; 1½ cups (190 g) powdered sugar; Zest of 1 lemon; 2 Tbsp lemon juice; 1 Tbsp water

Why You’ll Love This Recipe

I love how these cookies strike a balance between soft texture and bright citrus flavor. The ricotta gives them a rich, moist interior, while the lemon zest and juice bring a refreshing zing. The glaze on top not only adds sweetness but also enhances the lemony profile, making each bite refreshing and indulgent. They’re ideal for sharing at spring parties or enjoying with a cup of tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
1½ cups (340 g) ricotta cheese
Zest of 1 organic lemon (preferably Meyer)
3 Tbsp fresh lemon juice
2½ cups (310 g) all-purpose flour
1 tsp baking powder
½ tsp salt

For the glaze:
1½ cups (190 g) powdered sugar
Zest of 1 lemon
2 Tbsp lemon juice + 1 Tbsp water

Directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
In a medium bowl, I whisk together the flour, baking powder, and salt.
In a large bowl, I cream the butter and sugar until pale and fluffy, about 2–3 minutes.
I beat in the eggs one at a time until fully incorporated.
I mix in the ricotta, lemon zest, and lemon juice until smooth.
I stir the dry ingredients into the wet mixture just until combined into a soft dough.
I drop heaping tablespoonfuls of dough onto the prepared sheets, spacing them about 2 inches apart.
I bake for 15–18 minutes, or until the edges begin to turn light golden. I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Once the cookies are completely cooled, I whisk together the powdered sugar, lemon zest, lemon juice, and water until smooth.
I dip the tops of the cookies into the glaze or drizzle it over them and let them set before serving.

Servings and timing

This recipe makes about 28 cookies.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Each cookie has approximately 150 kcal.

Variations

I sometimes swap in orange zest and juice for a citrus twist, or add a teaspoon of vanilla extract for depth. For a fancier finish, I sprinkle the glazed cookies with finely chopped candied lemon peel or edible flowers.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them without glaze and add the glaze after thawing. To refresh them, I let them sit at room temperature or briefly warm in the microwave for 5–7 seconds.

FAQs

Can I make these cookies ahead of time?

Yes, I bake them a day or two in advance and glaze them just before serving for the freshest taste.

Can I use part-skim ricotta?

Yes, but I prefer full-fat ricotta for a richer, moister cookie.

Do I need to strain the ricotta?

Only if it’s very wet. I blot it with paper towels if necessary to avoid extra moisture in the dough.

Can I skip the glaze?

Yes, the cookies are still delicious on their own, but I think the glaze adds that extra punch of lemon flavor.

Why are my cookies too cakey or dry?

This might happen if they’re overbaked. I keep an eye on them and take them out when the edges just start to turn golden.

Conclusion

These lemon ricotta cookies are a delightful way to celebrate the flavors of spring. I enjoy how each bite is soft, lemony, and gently sweet, making them perfect for brightening up any day or sharing with friends and family.