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    Home » Italian Cookies » Lemon Ricotta Cookies -Without Eggs or Butter

    Lemon Ricotta Cookies -Without Eggs or Butter

    July 27, 2021 , Updated November 24, 2021 Maria 26 Comments

    Jump to Recipe Jump to Video
    A group of three stacked lemon ricotta cookies.

    They may look a little different without the glaze, but these lemon ricotta cookies still deliver that soft and cake-like texture everyone anticipates and loves.

    This easy Italian ricotta cookie just became even easier and so much quicker to make by replacing the lemon icing with a little glitter. They also require no eggs or butter, making them a healthier version of everyone’s favorite Italian cookie, perfect for your homemade Christmas cookie box or any other festive occasion.

    A group of three stacked lemon ricotta cookies.
    Jump to:
    • Introduction
    • How to make ricotta cheese cookies
    • Tips
    • FAQ
    • Ricotta recipes
    • Italian cookie recipes
    • Recipe inspiration
    • Recipe

    Introduction

    Traditional ricotta cookies have a soft, tender and cake-light crumb with a simple glaze, usually lemon icing, and garnished with lots of colorful sprinkles.

    They are most often seen at Christmas, alongside mostaccioli and struffoli as part of an Italian cookie platter.

    In this updated version, the first thing you will notice is the sparkly sanding sugar. These cookies are lightly sweetened, so this additional sweetness found in the glitter is actually less sweet than the traditional lemon icing. 

    The second thing you will notice is the absence of butter or eggs in the list of ingredients. This is not an omission. But don’t worry, you will still get a great-tasting, fluffy and moist cookie thanks to another wonderful ingredient, ricotta. To make them extra flavorful, try making them with your own homemade ricotta cheese.

    Like these Italian lemon cookies or my mom’s anginetti cookies, you and your family will love this healthier version of traditional Italian cookies so much that you will want to make them throughout the year!

    Allow me to introduce you to your next family favorite cookie.

    How to make ricotta cheese cookies

    In a small bowl, combine 120 grams of sugar with the lemon zest of 1 organic lemon. Using your fingertips, rub them together for a couple of minutes. You will immediately anticipate the bright lemon flavor as the oils from the lemon permeate the sugar and release a wonderful aroma.

    The dry ingredients to make ricotta cookies on a wooden board.

    In a medium bowl, combine this lemon sugar with the rest of the dry ingredients. More specifically, whisk together with 180 grams of all-purpose flour, 1 teaspoon of baking powder and a pinch of salt.

    Add 250 grams of whole milk ricotta cheese and 1 tablespoon of fresh lemon juice to the flour mixture. Begin combining the ingredients with a rubber spatula, then use your hands to gently “knead” together for 1-2 minutes (take a look at the video to see how quickly the dough comes together).

    A ball of dough in a bowl.

    Cover the ball of dough with plastic wrap and refrigerate for 60 minutes.

    Preheat the oven to 325℉ (160 C) towards the end of your chill time. Position oven rack to the middle.

    Line a large baking sheet with parchment paper or silicone mats. Place ⅓ cup of sanding sugar in a shallow dish. 

    Balls of cookie dough on a parchment lined cookie sheet.

    Use a medium scoop (about 1½ inches in diameter) and divide the dough into 20 equal pieces (approximately 25 grams each). 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.

    Then, roll out each scoop of cookie dough between the palms of your hands and roll the top of the cookie in the sanding sugar.

    Ricotta cookies with sanding sugar on a cookie sheet.

    Place on the parchment paper with the glittery sugar facing upward.

    Bake for 20-25 minutes or until the bottoms are golden brown. This is a pale-looking cookie. 

    For best results, allow to cool slightly, then transfer cookies to a wire rack to cool completely.

    Italian ricotta cookies garnished with sanding sugar.

    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 out too thinly.

    FAQ

    Can these cookies be glazed?

    Yes, in fact, it is the more traditional method. To make the glaze, whisk 2 cups of powdered sugar, 1-2 teaspoons milk, and juice of one organic lemon. Adjust “thickness” of glaze according to personal taste. Dip the tops of the room temperature cookies in this glaze and set them on the cooling rack for the icing to firm up. If desired, top with colorful sprinkles. 

    How to store

    Once completely cool, store them in an air-tight container for up to 3 days at room temperature. Separate the layers of cookies with either wax or parchment paper to prevent them from sticking together.

    Can these cookies be frozen?

    Yes, you can conveniently freeze baked ricotta cookies 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 and enjoy.

    Ricotta recipes

    If you are looking for additional recipes for baked goods made with ricotta cheese, be sure to look at these ricotta muffins. They are the perfect way to start the day, along with these lemon ricotta pancakes. 

    Italian cookie recipes

    If you like simple Italian cookies, be sure to try out my mom’s biscotti, these amazing amaretti cookies or these cake-like chocolate spice cookies. Perhaps you are looking for a special cookie to add to your holiday cookie tray. If you are, here’s a collection of Italian cookies that are sure to please. Happy baking! 

    A ricotta cookie split in half to show the cake-like interior.

    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, tough to stop.

    But some good has definitely come from my Pinterest-ing: this recipe for Italian ricotta cookies, for example!

    A few years ago, I was browsing some cookie boards when this recipe caught my eye.

    Immediately I went through a mental checklist:

    • Pictures: Amazing, beautiful, appetizing.
    • Recipe: Reasonable, not too sweet or rich (my inner dietitian was pleased!)
    • And my excitement level: Amazingly, the recipe incorporated some flavors and ingredients that I cannot get enough of (ricotta cheese…. swoon).

    An immediate hit!!!

    I should not have been surprised. This recipe comes from chef Luca Montersino, after all. Chef Luca creates and adopts most of his pastry recipes to have a healthy spin. These ricotta cookies, for instance, have no eggs, no butter, minimal sweetness. Perfect!

    I’ve always loved ricotta cookies… I have a niece who makes a delicious recipe; they are always part of her Christmas cookie platter and are always one of the first cookies to disappear. So I couldn’t pass a healthier version of this recipe up when I happened upon it!

    This recipe was first posted back in 2016. I am finally updating this post to reflect the changes I have made to the recipe during the last couple of years. 

    I hope you like it! 

    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.

    In order to help you keep track of all your baking needs, I have just created the perfect printable baking checklist.

    If you love to bake, this is for you! Simply subscribe to my weekly newsletter and receive this FREE BAKING CHECKLIST PRINTABLE!

    This way, you won’t miss any of my new recipes and it’s free! 

    Ciao for now,

    Maria 

    ★★★★★ 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!

    Recipe

    A stack of lemon ricotta cookies.

    Lemon Ricotta Cookies -Without Eggs or Butter

    They may look a little different without the glaze, but these lemon ricotta cookies still deliver that soft and cake-like texture everyone anticipates and loves.
    5 from 2 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Resting time: 1 hour
    Total Time: 1 hour 45 minutes
    Servings: 20 servings
    Calories: 81kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    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
    • 1 tablespoon lemon juice freshly squeezed
    • ⅓ cup sanding sugar

    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). 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.
    • Roll out each scoop of cookie dough between the palms of your hands and roll the tops in the sanding sugar.
    • Place on the parchment paper with the sprinkles facing upward.
    • 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.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    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.
    Can these cookies be glazed? Yes, in fact, it is the more traditional method. To make the glaze, whisk 2 cups of powdered sugar, 1-2 teaspoons milk, and juice of one organic lemon. Adjust “thickness” of glaze according to personal taste. Dip the tops of the room temperature cookies in this glaze and set them on the cooling rack for the icing to firm up. If desired, top with colorful sprinkles. 
    How to store: Once completely cool, store them in an air-tight container for up to 3 days at room temperature. Separate the layers of cookies with either wax or parchment paper to prevent them from sticking together. 
    Can these cookies be frozen? Yes, you can conveniently freeze baked ricotta cookies 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 and enjoy.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe adapted from Luca Montersino

    Nutrition

    Serving: 1serving | Calories: 81kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 12mg | Potassium: 46mg | Fiber: 1g | Sugar: 7g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
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    This post was originally published on July 3, 2016 and republished on July 26, 2021 with updated content, photos and a video. Thanks for sharing!

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    Filed Under: Christmas, Cookies, Italian Cookies, Ricotta Cheese

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Eva

      April 06, 2017 at 10:29 pm

      5 stars
      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.

      Reply
      • Maria

        April 06, 2017 at 10:50 pm

        Fantastic substitution! Yes, I agree… there will be a lot of baking with ricotta in the upcoming week. Thanks so much for your comment 🙂

        Reply
    2. Emma

      February 10, 2017 at 10:07 pm

      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!

      Reply
      • Maria

        February 10, 2017 at 10:28 pm

        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 ♥

        Reply
        • Emma

          February 11, 2017 at 4:33 pm

          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

          February 11, 2017 at 7:41 pm

          My pleasure Emma 🙂

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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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