Simple Lemon Ricotta Cookies


Simple Lemon Ricotta Cookies

Soft and delicious simple lemon ricotta cookies made with fresh lemon and ricotta are light, airy and irresistible. These fluffy Italian cookies are melt-in-your-mouth good and will disappear fast!



2 cups All purpose flour

½ teaspoon Salt

1 teaspoon Baking powder

½ cup Unsalted butter - softened

1 cup Granulated sugar

1 large Egg

¾ cups Ricotta cheese - extra fine

1 Zest of lemon

2 tablespoons Lemon juice

½ teaspoon Vanilla extract

½ cup Powdered sugar - sifted


In a medium bowl whisk together the flour, salt and baking powder and set aside.

In a large bowl beat the butter with the sugar until light and fluffy. Beat in the egg, ricotta, lemon zest, lemon juice and vanilla and beat everything together until smooth. Add the dry ingredients and beat just until combined.

Cover the bowl with plastic wrap and refrigerate it for 30 minutes.

Pre-heat the oven to 350F (180C) and line 1 or 2 baking sheets with parchment paper. In a small bowl sift the powdered sugar.

Roll the dough into golf sized balls and roll each ball in powdered sugar. Coat well. Place them on the prepared baking sheet 2 inches apart from each other and bake them for approximately 12-15 minutes or until they start cracking on top.

Let the cookies cool on the baking sheet for 2 minutes then transfer them to a cooling rack and let them cool completely. Enjoy!


Yes, You can store soft ricotta cookies. Cool them completely then store them loosely covered at room temperature up to 4 days or in an airtight container in the refrigerator for up to a week.

You can also store them in the freezer for up to a month. 

This cookie dough can be kept frozen for up to three months. Wrap the dough tightly in plastic then store in a freezer safe bag until ready to thaw and use.

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