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!

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

• 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

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.

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

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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!

Italian Cookie Recipes

Recipe

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!