These soft and tender Lemon Ricotta Cookies are naturally eggless, bursting with fresh citrus flavor, and easy to make. Perfect for any occasion!
Traditional Italian ricotta cookies are soft and light with a cake-like texture. They have a simple icing, usually a lemon glaze, and are topped with colorful sprinkles.
I’m excited to share the secret of my updated lemon ricotta cookies recipe. This twist makes them light, fluffy, and full of fresh citrus flavor!
I already knew that whisking ricotta cheese creates a beautifully fluffy texture—as I demonstrated in my sweet ricotta recipe.
So I thought, why not use that lighter, airy ricotta when making my ricotta cookies?
The result was amazing!
Incorporating this extra step not only blends the ingredients more seamlessly but also gives the cookies an incredibly delicate, cake-like crumb that really sets them apart.
You might notice that this recipe doesn’t include butter or eggs—that’s no omission at all. Thanks to the rich, creamy ricotta, these cookies remain moist and delicious.
I’ve also updated my photos and replaced the sanding sugar topping with my easy lemon glaze recipe that transforms these cookies into true show-stoppers on any cookie platter. Watch the video on the recipe card to see how easy this recipe is to make!
Allow me to introduce you to your next family favorite cookie.
Jump to:
Prep and Cook Time
- Prep Time: 10 minutes (whisking the ricotta, mixing and kneading the dough)
- Chill Time: 60 minutes (for dough to rest)
- Shaping Time: 5-10 minutes (portioning, rolling, and flattening)
- Baking Time: 20-25 minutes (at 325°F/165°C)
- Total Time: ~1 hour 45 minutes (including chilling time)
Ingredients
- Granulated Sugar: I like to rub the sugar with the lemon zest to release the citrus oils. This enhances the lemon flavor throughout the cookies.
- Lemon Zest and Juice: Adds bright citrus notes. Freshly squeezed lemon juice is best for a natural, vibrant taste.
- All-Purpose Flour: Provides structure. If possible use a scale to weigh the flour.
- Baking Powder: Helps create a soft, slightly puffy texture.
- Salt: Just a pinch to help balance sweetness and enhance all the flavors.
- Ricotta Cheese: The key ingredient for these eggless cookies! It keeps them soft, tender, and slightly creamy. Full-fat ricotta yields the best texture. I like to use my homemade ricotta recipe.
Let’s Prep our Recipe
- In a small bowl, combine 120 grams of granulated sugar (scant ⅔ cup) with the lemon zest of 1 organic lemon.
- Using your fingertips, rub them together for a couple of minutes. Notice how the sugar becomes fragrant and infused with the bright, citrusy aroma of the lemon zest.
- Place 250 grams of whole milk ricotta in a large bowl.
- Use a hand-held blender on medium speed to whip for about 3 minutes until it becomes light and fluffy.
How to Make Eggless Ricotta Cookies
- In a medium bowl, combine the infused lemon sugar with 180 grams of all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Whisk until evenly mixed.
- Add the whipped ricotta and 1 tablespoon of freshly squeezed lemon juice to the dry mixture.
- Begin mixing with a rubber spatula, then use your hands to gently knead the dough for 1–2 minutes until it just comes together. (You can knead in the bowl or on a lightly floured wooden surface.)
- Shape the dough into a ball, cover the bowl with plastic wrap, and refrigerate for 60 minutes.
Preheat the oven to 325℉ (160 C) towards the end of your chill time. Position the oven rack in the middle. Line a large baking sheet with parchment paper or a silicone mat.
- Use a medium scoop (about 1½ inches in diameter) and divide the dough into 20 equal pieces (approximately 25 grams each).
- Gently roll each dough ball between your palms to smooth it out. Place them on the parchment paper about 2 inches apart; if you don’t have a cookie scoop, portion out 1 tablespoon of cookie dough.
- Lightly flatten the tops with your fingers.
- Bake the cookies for 20-25 minutes or until the bottoms are lightly browned. This is a pale-looking cookie. Allow them to cool slightly for best results, then transfer cookies to a wire rack to cool completely.
Optional Glaze: As you can see in the photo above, each cookie is completely coated with a lemon glaze that delivers an extra burst of citrus flavor. My secret? A touch of coconut oil gives them a beautiful, lustrous shine. (For details, see the Lemon Glaze Recipe.)
Tips
- Don’t skip the step to infuse the sugar with the oils of the lemon zest. You can really taste the difference.
- If using commercial-brand ricotta cheese, make sure to drain the liquid.
- Refrigerating the dough for a minimum of 1 hour prevents it from spreading too thinly.
- For uniform cookies that bake evenly, consider using a medium cookie scoop (about 1½ inches in diameter) to portion the dough.
FAQ
For an extra-special finish, try dusting the cookies with extra lemon zest while the glaze is still wet. You can also add a sprinkle of tiny sugar pearls or edible glitter for a festive sparkle. Another option is to top them with finely chopped candied lemon peel, which enhances the look and boosts the citrus flavor.
Once completely cool, store them in an air-tight container for up to 2 days at room temperature. Separate the layers of cookies with either wax or parchment paper to prevent them from sticking together. You can also refrigerate for up to a week for maximum freshness.
Yes, you can conveniently freeze baked ricotta cookies (without the glaze) by placing them in an airtight container for up to 3 months. Separate the layers of cookies with either wax or parchment paper to prevent them from sticking together. Thaw at room temperature, glaze if desired and enjoy.
What to Make with Ricotta Cheese
For even more ricotta inspiration, be sure to check out my collection of Ricotta Cheese Recipes, where you’ll find a selection of both savory and sweet recipes.
Recipe Inspiration
Pinterest.
Some days I love it (inspirational, beautiful, breath-taking pictures!), some days, well … it’s like a good book – once you start, it’s tough to stop.
One of my favorite discoveries from my Pinterest escapades has been this delightful recipe for Italian ricotta cheese cookies. As I scrolled through various cookie boards, this recipe immediately caught my eye.
Here’s my quick mental checklist:
- Pictures: Stunning and irresistible!
- Recipe: Balanced and not overly sweet (my inner dietitian approves!).
- And my excitement level: Sky-high! It features flavors and ingredients I adore—like ricotta cheese. Swoon!
An immediate hit!!!
It’s no surprise that this recipe is a hit, especially since it comes from the talented Chef Luca Montersino. He has a knack for creating delicious pastries with a healthier twist. These ricotta cookies are a perfect example—no eggs, no butter, and just the right amount of sweetness. What’s not to love?
Originally posted in 2016 and previously updated in 2021, I’ve made a few more tweaks to the recipe since then, so I decided to update this recipe. As previously mentioned, whisking the ricotta makes all the difference.
For a fun twist, I added a few drops of organic red food coloring to the icing, transforming them into festive Valentine’s cookies. I can already envision them as a delightful addition to my platter of Italian Easter cookies, too!
This is what they look like:
I hope you enjoy these lemon-glazed Italian ricotta cookies as much as much as my family does.
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THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
This post is dedicated to the loving memory of my zia peppina ♥
★★★★★ If you have made this recipe for ricotta cookies, I would love to hear about it in the comments below and be sure to rate the recipe!
Italian Cookie Recipes
Recipe
Lemon Ricotta Cookies: Eggless Recipe
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Ingredients
- 120 grams granulated sugar scant ⅔ cup
- zest of 1 whole lemon
- 180 grams all-purpose flour 1¼ cup
- 1 teaspoon baking powder
- pinch of salt
- 250 grams ricotta about 1 cup and 2 tablespoons, lightly whisked with a handheld mixer
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Use your fingertips to rub the sugar and the lemon zest together for a couple of minutes.
- In a medium mixing bowl, whisk together the lemon sugar, flour, baking powder and salt.
- Add the ricotta and lemon juice. Begin combining the ingredients together with a rubber spatula then use your hands to gently "knead" together for 1-2 minutes.
- Cover and refrigerate for 60 minutes.
- Preheat the oven to 325°F/165°C towards the end of your chill time. Position rack to middle.
- Line baking sheet with parchment paper or silicone mats.
- Use a medium cookie scoop (about 1½ inches in diameter) and divide the dough into 20 equal pieces (approximately 25 grams each). If you don't have a cookie scoop, portion out 1 tablespoon of cookie dough.
- Roll out each scoop of cookie dough between the palms of your hands.
- Place them on the parchment paper about 2 inches apart. Flatten the tops lightly with your fingers.
- Bake for 20-25 minutes or until bottoms are lightly browned.
- Allow to cool slightly then transfer cookies to a wire rack to cool completely.
- Watch the video on the recipe card to see how easy this recipe is to make!
Optional Glaze:
- Drizzle your cookies with my easy lemon glaze recipe for an extra burst of citrus flavor.
Video
Notes
- Don’t skip the step to infuse the sugar with the oils of the lemon zest. You can really taste the difference.
- If using commercial brand ricotta cheese, make sure to drain the liquid.
- Refrigerating the dough for a minimum of 1 hour prevents it from spreading out too thinly.
Nutrition
I originally published this post on July 3, 2016 and republished on July 27, 2021 and again on February 23, 2025 with updated content, photos and a video. Thanks for sharing!
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Susan
Looks like a great recipe and judging by the comments some great results.
I was just about to start when the gluten-free crowd dropped in so switching to your amaretti recipe (beloved of my family) BUT I was wondering if this lemon ricotta cheese cookie recipe would work with almond flour – otherwise I’ll make a batch for me and freeze what I don’t use.
Many thanks
Susan
Maria
Thanks Susan! That is a great question! I would have to do some recipe testing. If you get a chance before I do, would love to hear about your results! Thanks for stopping by!
Paula
Hi Maria, Made these today and they were a real hit! I stopped buying these at a local “healthy food” store – you know which one….. This cookie was my #1 guilty pleasure until I saw the ingredients/calories in the store bakery version. Your recipe has changed all that. Ricotta is on my new shopping list because I am going to make another batch or 2 “just for me” – 1/2 size and freeze them in portions. Your website has become my one-stop in looking for the BEST TASTING and INCREDIBLY HEALTHIER and SATISFYING versions of recipes (with your incredible videos that really help me see what things should look like at each step). Thank you for using your expertise to share these delicious, healthy recipes and videos!
– Your regular and HAPPY website visitor, – Paula
Maria
Thank you for your kind words ♥
I felt like I won the lottery when I found this recipe. So thrilled to hear you are enjoying this healthy ricotta cookie!
Thanks so much for your support Paula!
Eva
Made these tonight and they came out really good replaced the lemon juice with limoncello and also doubled the recipe. Thank you these are perfect for the Easter table. Nothing says Easter like ricotta and lemon combo.
Maria
Fantastic substitution! Yes, I agree… there will be a lot of baking with ricotta in the upcoming week. Thanks so much for your comment 🙂
Emma
Hi Maria!
Thanks for the great easy recipe!
Just baked a batch of these biscotti! Whilst they are delicious, is it correct they have a almost chewy outer and a moist center?
Also is there any need to knead the dough lightly or roll each piece on a lightly floured board? I found the dough quite sticky and had to do so. Do you store them in an airtight container at room temp?
Thanks heaps!
Maria
You are most welcomed Emma 🙂 Yes, I would say chewy on the outside but a soft tender crumb… the ricotta would be responsible for a moister center. I do not knead the dough nor do I use flour. The only suggestion I have might be to look at the moisture content of the ricotta… perhaps drain some of the liquid. They will keep in an airtight container for a couple of days; I will also keep them in the freezer since they are so quick to thaw… Thanks so much for taking the time to comment ♥
Emma
Thank you Maria! Great tips! I will try to source a better ricotta that has less water content! Love freezable treats haha! Much appreciated x
Maria
My pleasure Emma 🙂
Mita
Can I refrigerate the dough for a couple of days?
Maria
Thanks for your interest Mita. I’m not sure about a couple of days but overnight is fine. Enjoy!
Mita
Hi Maria, I made them a couple of days ago. I made a big batch, should I refrigerate the cookies? Not sure if they will turn soggy if left at room temperature.
Maria
Thanks for reaching out Mita! Is it possible for you to freeze them? I find that they stay the freshest this way. If you plan to use them within the next few days, they should be okay at room temperature. If you are in a humid climate, I would refrigerate them… they will get a little soft but they won’t spoil and the taste will be good. Enjoy!