Lemon Ricotta Cookies (Soft and Tender)

These lemon ricotta cookies are soft, tender, and full of fresh citrus flavor, made without butter or eggs. An easy Italian cookie recipe topped with a simple lemon glaze.

Traditional Italian lemon ricotta cookies are soft and light with a cake-like texture, usually finished with a simple lemon glaze and colorful sprinkles.

My own version got an upgrade when I realized that whisking the ricotta first, the same trick I use in my sweet ricotta recipe, gives these cookies an incredibly delicate, fluffy crumb. It’s a small extra step that makes a real difference.

As a retired dietitian, I love that these cookies get all their soft, tender texture from ricotta alone, no butter or eggs required, and nothing about that feels like a compromise.

Topped with my easy lemon glaze, they’ve become true show-stoppers on any cookie platter. Watch the video on the recipe card to see just how easy they are to make!

Jump to:

• Quick Overview
• What You’ll Need
• Let’s Prep our Recipe
• How to Make Eggless Ricotta Cookies
• Tips
• FAQ
• Italian Cookie Recipes
• Recipe Inspiration
• What to Make with Ricotta Cheese
• Recipe

Quick Overview

• Prep Time: 10 minutes (plus 5-10 minutes shaping)
• Chill Time: 60 minutes
• Cook Time: 20-25 minutes
• Total Time: About 1 hour 45 minutes
• Yield: 20 cookies
• Method: Whipped ricotta, kneaded by hand, no mixer needed for the dough itself
• Special Touch: Rubbing the lemon zest into the sugar with your fingertips releases the citrus oils, giving these cookies a noticeably stronger lemon flavor than simply adding zest on its own.
• Dietary Note: Naturally egg-free and butter-free. Contains dairy and gluten.
• Serving Suggestions: Serve alongside espresso, or add to an Italian cookie tray for the holidays.

What You’ll Need

• 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

Italian Cookie Recipes

If these became a new favorite, here are a few more Italian cookies worth adding to your baking list.

Recipe Inspiration

One of my favorite discoveries from my Pinterest scrolling has been this delightful recipe for Italian ricotta cheese cookies; it caught my eye immediately among a sea of cookie boards.

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?

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:

From Pinterest scroll to family favorite, I hope you enjoy these lemon-glazed Italian ricotta cookies as much as my family does.

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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!

What to Make with Ricotta Cheese

Loved baking with ricotta? Here are a few more ways to put it to use, both sweet and savory.

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

I originally published this post on July 3, 2016, and republished it on July 27, 2021, February 23, 2025, and again on July 27, 2026, with updated content. Thanks for sharing!