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    Home » Italian Cookies » Lemon Ricotta Cookies: Eggless Recipe

    Lemon Ricotta Cookies: Eggless Recipe

    February 23, 2025 , Updated April 17, 2025 Maria 36 Comments

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    Italian lemon ricotta cookies on a white dish.

    These soft and tender Lemon Ricotta Cookies are naturally eggless, bursting with fresh citrus flavor, and easy to make. Perfect for any occasion!

    Lemon glazed ricotta cheese cookies on a white cake platter.

    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
    • Ingredients
    • Let’s Prep our Recipe
    • How to Make Eggless Ricotta Cookies
    • Tips
    • FAQ
    • What to Make with Ricotta Cheese
    • Recipe Inspiration
    • Italian Cookie Recipes
    • Recipe

    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

    Ingredients to make Italian ricotta cookies on a wooden counter.
    • 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

    A photo collage of lemon zest being infused in granulated sugar as well as ricotta being whipped with a hand held blender.
    • 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

    A photo collage of the dough to make lemon ricotta cookies being combined.
    • 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.
    A photo collage of ricotta cheese cookies being portioned and placed on a cookie sheet.

    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.
    Italian ricotta cheese cookies with a lemon glaze on a white cake platter.

    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.
    A lemon ricotta cookie split in half, revealing its soft, airy cake like interior.

    FAQ

    What can I garnish these cookies with?

    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.

    How do I store these cookies?

    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.

    Can you freeze ricotta cheese cookies?

    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

    • A tray dusted with semolina with ricotta gnocchi resting on it.
      Homemade Ricotta Gnocchi Recipe
    • Three giant cheese stuffed pasta shells on a white dinner plate dusted with grated cheese and chopped Italian parsley.
      Stuffed Shells with Ricotta and Spinach
    • An overhead photo of an orange glazed coffee on a white cake platter.
      Easy Orange Ricotta Coffee Cake Recipe
    • Baked stuffed zucchini boats with ricotta on a plate, garnished with grated cheese and fresh parsley.
      Gluten-Free Ricotta Stuffed Zucchini Boats

    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:

    Italian ricotta cookies with a pink icing on a white cookie platter.

    I hope you enjoy these lemon-glazed Italian ricotta cookies as much as much as my family does.

    Just for you! A printable baking checklist to help you keep track of all your baking needs.

    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! 

    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

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      Almond Biscotti
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    Recipe

    Lemon glazed ricotta cheese cookies on a white cake platter.

    Lemon Ricotta Cookies: Eggless Recipe

    These soft and tender Lemon Ricotta Cookies are naturally eggless, bursting with fresh citrus flavor, and easy to make. Perfect for any occasion!
    5 from 5 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Resting time: 1 hour hour
    Total Time: 1 hour hour 45 minutes minutes
    Servings: 20 servings
    Calories: 81kcal
    Author: Maria Vannelli RD
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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.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    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.
     
    How to store: 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. 
    Can these cookies be frozen? 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.
    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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    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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    Filed Under: Christmas, Cookies, Easter, Italian Cookies, Ricotta Cheese

    About Maria

    Maria Vannelli is a retired 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. Susan

      December 02, 2023 at 7:11 pm

      5 stars
      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

      Reply
      • Maria

        February 17, 2025 at 1:35 pm

        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!

        Reply
    2. Paula

      June 25, 2022 at 7:09 pm

      5 stars
      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

      Reply
      • Maria

        September 11, 2022 at 7:19 pm

        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!

        Reply
        • Maryanne

          May 20, 2025 at 5:48 pm

          5 stars
          Hi Maria,
          Saw this recipe in one of your emails that I receive . I had some ricotta cheese I needed to use so I thought I would try this recipe out.
          I am so glad I did ! They were delicious!!!
          They did not last long in the house.
          Planning on making them again for a luncheon I am attending.

        • Maria

          May 20, 2025 at 9:14 pm

          Thank you so much for your lovely message Maryanne! I’m thrilled to hear you enjoyed the recipe and that it was a great way to use your ricotta cheese. It’s always wonderful when a dish disappears quickly — that’s the best compliment! I hope your luncheon is a big hit with these treats.

    3. 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
    4. 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 🙂

      • Mita

        December 17, 2022 at 8:20 pm

        Can I refrigerate the dough for a couple of days?

        Reply
        • Maria

          December 17, 2022 at 8:23 pm

          Thanks for your interest Mita. I’m not sure about a couple of days but overnight is fine. Enjoy!

        • Mita

          December 20, 2022 at 5:10 am

          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

          December 20, 2022 at 12:12 pm

          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!

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    Hi, I'm Maria! a dietitian (retired) 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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