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Soft Lemon Ricotta Cookies Recipe

Welcome to our kitchen! If you’re craving a delightful treat, these Soft Lemon Ricotta Cookies are just what you need. Follow this detailed recipe to create light, airy, and irresistible Italian cookies that will melt in your mouth.

History and Origins

While the exact origins of these lemon ricotta cookies are unclear, they are believed to have Italian roots, known for their love of both lemons and ricotta in baking. This recipe has been cherished for generations, and now you have the chance to bring its delicious tradition into your home.

Tools Needed

To embark on this culinary journey, gather the following tools:

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Plastic wrap
  • Cooling rack

Ingredients and Cooking Details

For this recipe, you’ll need:

  • 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

Follow these steps:

Step 1: Prepare Dry Ingredients

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

Step 2: Mix Wet Ingredients

In a large bowl, beat the softened butter with sugar until light and fluffy. Add the egg, ricotta, lemon zest, lemon juice, and vanilla. Beat until smooth.

Step 3: Combine Dry and Wet Ingredients

Add the dry ingredients to the wet ingredients and beat until just combined.

Step 4: Refrigerate Dough

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

Step 5: Preheat Oven

Preheat the oven to 350F (180C) and line baking sheets with parchment paper.

Step 6: Shape and Bake

Sift powdered sugar into a small bowl. Roll the dough into golf-sized balls, coat each ball in powdered sugar, and place them on the prepared baking sheet. Bake for 12-15 minutes or until they start cracking on top.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a cooling rack. Once cooled, indulge in these delectable treats!

Top 4 Mistakes and How to Avoid Them

Mistake 1: Overmixing the Dough

Overmixing can lead to dense cookies. Mix the ingredients until just combined to maintain a light texture.

Mistake 2: Skipping Refrigeration

Refrigerating the dough enhances flavors and prevents cookies from spreading too much during baking. Don’t skip this step!

Mistake 3: Incorrect Baking Time

Keep an eye on the cookies to avoid over-baking. They should crack on top but remain soft inside.

Mistake 4: Crowding the Baking Sheet

Ensure proper spacing between cookies on the baking sheet to allow for even baking.


Q1: Can I store these cookies?

A: Yes, you can store them at room temperature for up to 4 days or in the refrigerator for up to a week. Freeze for longer storage.

Q2: How do I store the cookie dough?

A: Freeze the dough tightly wrapped in plastic for up to three months. Thaw and use as needed.


Congratulations! You

‘ve successfully crafted these Soft Lemon Ricotta Cookies, a delightful blend of Italian tradition and modern sweetness. Remember to share your creations with friends and family, and don’t hesitate to experiment with variations to make the recipe your own. Happy baking!

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