Lemon Ricotta Cookies

Lemon Ricotta Cookies Photo | My Baking Addiction

Tangy lemon ricotta cookies are topped with a sweet and tart lemon glaze that creates the perfect summer cookie for any celebration.

Time flies. Our sweet baby is already 6 months old and I feel like it’s all going by way too fast. Sometimes I want to freeze moments in time and then there are moments when I can’t wait for her to crawl and call out for her mama.

We just had her 6 month photo session and watching her adorable tu-tu wearing self sit up with a huge grin made me all kinds of emotional. She has so much personality – she’s happy, strong, and independent – pretty much everything that I’d wish for her to be. It’s all just flying by. And to be honest, it kinda makes my ovaries hurt.

Summer also feels like it came and went with the blink of an eye. There’s a chill in the morning air that makes me crave fall and all the amazing things that come along with my favorite season. Sweaters, boots and pumpkin – loads and loads of pumpkin.

Lemon Ricotta Cookies Picture | My Baking AddictionHowever, much like I don’t want to rush Elle’s first year, I also don’t want to get into full on fall mood too soon. Although I’m dreaming about pumpkin rolls and pumpkin cream cheese muffins, I’ve decided to embrace the waning weeks of summer.

What screams summer more than lemon? I am sharing Lemon Ricotta Cookies on Food Fanatic. They’re loaded with bright, fresh flavors and they’re dipped in a sweet lemony glaze that made my anti-lemon guy pop them into his mouth one after another. Seriously, he became a lemon lover after one of these cookies. If that doesn’t compel you to make these immediately, I don’t know what will!

They’re sweet, tart little bites of sunshine and they’re perfect for any celebration.

87 Responses to “Lemon Ricotta Cookies”

  1. Jen @ Baked by an Introvert — August 14, 2014 at 11:14 am

    I adore these lemon cookies. They look light and delicious. Your site is beautiful as well!


    • Jamie — August 15, 2014 at 8:56 am

      Oh, thank you! I appreciate you stopping by!


  2. These cookies look so soft! Love the lemon flavor :)


    • Jamie — August 15, 2014 at 8:56 am

      Thanks Alyssa! I appreciate you stopping by!


  3. Natalie @ Paper & Birch — August 14, 2014 at 12:17 pm

    Oooh, I love lemon cookies! These look yummy :)


    • Jamie — August 15, 2014 at 8:55 am

      Me too, I love everything lemon. Thanks for stopping by!


  4. Katrina @ Warm Vanilla Sugar — August 14, 2014 at 1:31 pm

    Such a yummy treat. These sound great!


    • Jamie — August 15, 2014 at 8:54 am

      Thanks Katrina! I appreciate you stopping by!


  5. Liz @ Floating Kitchen — August 14, 2014 at 2:49 pm

    Oh yum! I’ve never baked ricotta cookies before. Can’t wait to try these out!


    • Jamie — August 15, 2014 at 8:53 am

      I hope you try them Liz! Thanks for stopping by!


  6. Julie @ Lovely Little Kitchen — August 14, 2014 at 4:28 pm

    Love the summery colors in these pics! And the cookies look so good too. Pinning to try soon!


    • Jamie — August 15, 2014 at 8:52 am

      Thanks so much! I appreciate you stopping by!


  7. amanda @ fake ginger — August 14, 2014 at 6:36 pm

    Oh yum, these look amazing! And yeah, nothing says summer like lemon!


    • Jamie — August 15, 2014 at 8:41 am

      I want everything lemon these days. Thanks for stopping by!


  8. Heather @ Shards of Lavender — August 14, 2014 at 8:30 pm

    Lemon & ricotta? What a lovely combination! My children are significantly older(12+19) and I can so relate about not wanting to rush things. I wish I could’ve frozen time so often while they were younger, but am cherishing the teen years now:)


    • Jamie — August 15, 2014 at 8:39 am

      Freezing time is the answer. I do love the lemon and ricotta combo. Thanks for stopping by.


  9. A Young Wife — August 14, 2014 at 9:08 pm

    These look delicious! As summer is wrapping up, what a perfect lemon-y treat! I can’t wait to try these!


    • Jamie — August 15, 2014 at 8:38 am

      I hope you get a chance to try them! Thanks for stopping by!


  10. Jessica @ Sweet Menu — August 15, 2014 at 12:59 am

    How scrummy do these look! I made a lemon loaf on the weekend – these are like the cookie version! Delicious!


    • Jamie — August 15, 2014 at 8:34 am

      Your lemon loaf sounds wonderful. Thanks for stopping by!


  11. Taylor @ Food Faith Fitness — August 15, 2014 at 6:53 am

    I have NEVER had ricotta in a cookie…but I ADORE putting it into pancakes, so why not!
    I happened to make aforementioned pancakes yesterday, and have a ton of left over Ricotta….I just figured out my plans for the day! Pinned :)


    • Jamie — August 15, 2014 at 8:32 am

      I love ricotta pancakes too. Thanks for stopping by!


  12. Carmel — August 15, 2014 at 10:55 am

    Have these been made with orange instead?


    • Jamie — August 15, 2014 at 11:54 pm

      You could substitute orange if you like. Thanks for stopping by.


  13. Anna @ Crunchy Creamy Sweet — August 15, 2014 at 11:36 am

    Ooo! I love the sound of these cookies! So pretty too!


    • Jamie — August 15, 2014 at 11:54 pm

      Thanks Anna! I appreciate you stopping by!


  14. Sharon — August 15, 2014 at 12:00 pm

    Jamie cherish each and every moment, time goes by so quickly…
    Are these a soft cookie, and if so do they stay soft?
    Thank you


    • Jamie — August 20, 2014 at 10:17 am

      Thanks so much, Sharon! Yes, they are a soft cookie. We had them on hand for 3 days and they remained soft. Thanks so much for stopping by!

  15. Medha @ Whisk & Shout — August 15, 2014 at 3:25 pm

    Lemon is so fresh and delicious in dessert! These cookies look amazing :)


    • Jamie — August 15, 2014 at 11:55 pm

      Thanks so much! I appreciate you stopping by.


  16. Gail @ 2Create in Color — August 15, 2014 at 10:59 pm

    I *just* bought 15 oz ricotta and two lemons with no plan! How spooky! I have a plan now, that’s for sure :)


    • Jamie — August 15, 2014 at 11:53 pm

      I hope you like them! Thanks for stopping by!


  17. Sweet and Savoury Pursuits — August 16, 2014 at 10:22 pm

    I love lemon flavoured desserts and these cookies look just divine! It wasn’t that long ago that I was hoping my children would grow older more quickly, now all I want to do is slow down the passing of time.


    • Jamie — August 17, 2014 at 9:32 am

      Time goes way too fast, doesn’t it. Thanks so much for stopping by.


  18. Carol — August 18, 2014 at 1:46 pm

    I so wish summer was winding down here in Texas!! We still have at least 6 more weeks in the upper 90s to near 100. I do love these cookies though – they help take some of the edge off the blazing heat!


    • Jamie — August 19, 2014 at 11:29 am

      Try to stay cool and thanks for stopping by!


  19. Becky — August 20, 2014 at 10:02 am

    My mother-in-law has been making these Italian style cookies for years. They are one of my husbands favorites. About to send my son off to college, sniff sniff. Cherish these years as they are gone in a flash!!


    • Jamie — August 20, 2014 at 10:12 am

      We loved these cookies too. Thanks for stopping by!

  20. Danielle — August 21, 2014 at 10:28 pm

    These bring back great memories. This was something my grandma and I would bake together. It was our special recipe.


    • Jamie — August 21, 2014 at 11:11 pm

      What a special memory, thanks for stopping by to share it.


  21. Tracie — August 23, 2014 at 9:29 am

    Do these freeze well?


    • Jamie — August 24, 2014 at 10:51 pm

      I have not attempted to freeze these cookies. They are cake-like in texture, so I would be very careful when storing in the freezer. I hope this helps.

  22. Heather — August 23, 2014 at 11:01 am

    Oh yum! Lemon cookies are amazing in the summertime!


    • Jamie — August 24, 2014 at 11:15 am

      Thanks so much Heather! I appreciate you stopping by.


  23. Emily — August 24, 2014 at 9:43 am

    These cookies look lovely, could you not ise ricotta cheese in them to just make a plain lemon cookie?


    • Jamie — August 24, 2014 at 11:17 am

      You will need to use a substitution if you can not find ricotta cheese. Cottage cheese or farmers cheese would be an acceptable substitution. Thanks for stopping by.


  24. Sarah — September 23, 2014 at 1:15 pm

    These look delicious! Have you, or anyone else, tried them with key limes, or oranges? It seems like it could be a good recipe to substitute.


    • Jamie — September 23, 2014 at 7:48 pm

      I haven’t, but I bet they would be amazing. Let me know if you give it a whirl.

  25. Simona — October 20, 2014 at 10:54 am

    Beautiful cookies, beautiful pictures.


    • Jamie — October 22, 2014 at 8:02 am

      Thanks so much for visiting!


  26. Meredith — November 20, 2014 at 3:41 pm

    I just made my first batch and they are fantastic!!!!! Great cookie!
    My question is how do you store them? Does the frosting get hard enough where you’re able to stack them?


    • Jamie — November 23, 2014 at 11:32 am

      The glaze will harden up quite nicely. I made these during the summer, so I stored mine in the refrigerator, I think they’ll do just fine at room temp too. Thanks for visiting!

  27. Rochelle Davies — February 1, 2015 at 4:01 pm

    Can you use Meyer lemons for these cookies?


    • Jamie — February 3, 2015 at 2:31 pm

      I think that would be pretty darn delicious! Thanks for stopping by!

  28. Carolynn — February 22, 2015 at 6:37 pm

    Just made these. Wonderful. My husband and I ate half before I could glaze them (:


    • Jamie — February 24, 2015 at 9:53 am

      I’m so glad the recipe was a success for you! Thanks for stopping by!


  29. Ashley — August 18, 2015 at 9:11 pm

    Hi. I’m not sure if you’ll see this but I’ve made these quite a bit and they always turn out delicious. However, I had a question about preparing them in advance. Can you freeze them once they’ve cooled the. Glaze them a few days later? I’m making them for a bridal shower this weekend and since they’re pretty time consuming (and so are my other dishes) I was hoping to make them this week, cool them, freeze them, then glaze them the day of the shower. What would you suggest? Thanks in advance! These are my absolute favorite cookies ever!!!!


    • Jamie — August 19, 2015 at 8:06 am

      I think as long as you freeze them in a single layer and glaze them before serving, they’ll be great. As always, I recommend you do a test run before a big event – like a bridal shower. I hope this helps.

  30. Terri — February 8, 2016 at 3:40 pm

    I have no idea why lemons are considered a summer food – maybe b/c they taste so light and fresh? Many of us in AZ have an abundance of them as trees are full of ripe lemons now (February), and are looking for ways to use them. I’ve made these cookies twice in the past 2 weeks – they are delicious and receive rave reviews!

    Thank you!!


    • Jamie — February 8, 2016 at 3:57 pm

      So happy to hear you enjoyed the recipe – they are still one of my favorite cookies! Thanks so much for stopping by and leaving your feedback.

  31. Hima — March 23, 2016 at 1:39 pm

    Hi Jamie!

    I don’t know if this is a dumb question or not but for the lemon zest for the cookies and the glaze, how much lemon zest do you mean? I know for the cookies you say 2 lemons zested, do you mean the entire lemon? Or like 1 tablespoon of zest? Same for the glaze. Please and thank you!


    • Jamie — March 24, 2016 at 9:39 am

      Hi, Hima! This isn’t a dumb question at all! The entire lemon should be zested. Let me know if I can answer anything else!

  32. Menka K — April 8, 2016 at 12:43 am

    Made them they r delicious. I will be making them tomorrow again for our grandson birthday party he loves them


    • Jamie — April 8, 2016 at 10:52 am

      I’m so glad you enjoyed them, Menka! Happy birthday to your grandson!

  33. Jean P — April 24, 2016 at 7:25 pm

    Love these cookies!  But sometimes I have a problem with them spreading.  I have taken to popping them in the freezer before I bake them.  Any suggestions as to what the problem might be — other than the hot, humid Texas weather?


    • Jamie — April 25, 2016 at 1:18 pm

      Hi, Jean! The Texas heat may be contributing to the spreading. How long are you freezing the cookie dough? I would do it for a long time and see if that helps. Also maybe cutting down on the mixing time of all the ingredients just a bit, just making sure everything is combined well. I hope this helps!

  34. Jean R — April 25, 2016 at 5:44 pm

    Thanks, Jamie.  I may try getting rid of excess moisture in the ricotta next time, too.  I will note that while the spread cookies don’t look as pretty it doesn’t actually stop anyone from eating and enjoying them.  Somewhat chewier texture but just as tasty.  =)


    • Jamie — April 26, 2016 at 11:50 am

      I’m glad you liked them, Jean! Let me know the outcome if you try them again!

  35. Kaitlyn — May 7, 2016 at 9:22 am

    2 tablespoons made my cookies HUGE.. Do you mean teaspoons?


  36. denise fullman — June 30, 2016 at 3:56 am

    Could you tll me how much weight for the butter instead of a stick pls


    • Jamie — July 2, 2016 at 11:04 am

      Hi, Denise! Each stick of butter weighs 1/4 pound/4 ounces/110g. I hope you enjoy the cookies!

  37. Jacqui Cook Cook — July 25, 2016 at 9:47 am

    Hi I just found this recipe.  I live in spain and ricotta is not easy to find. Could I use cream cheese? I bake a lot and lemon seems to be favourite here. Thanks jacqui.


    • Jamie — July 25, 2016 at 10:32 am

      Hi, Jacqui! If you can find cottage cheese or fromage blanc, you can probably substitute those.You could also try making Homemade Ricotta. Good luck!

  38. Sau — August 27, 2016 at 4:15 pm

    If you add vanilla bourbon extract or almond extract (just a tad), it takes these lemon ricotta cookies to another level. Also, you can do a double dip on the glaze if you want it more tangy and less sweet (cut sugar and itll be a bit thinner, then when it hardens, dip it again for 2 thin, less sweet coats). Just make sure you don’t make it too thin as to not soggy up your fluffy cookie!

    Great recipe and site :)


    • Jamie — August 29, 2016 at 10:26 am

      Thanks so much for the tips, Sau!

  39. Melisa — August 29, 2016 at 2:18 pm

    Hi, could you pls help me with the weight of ricotta? Im fm Argentina and we dont measure with ounces.

    Thanks so much!


    • Jamie — September 6, 2016 at 6:43 am

      Hi, Melisa! Fifteen ounces of ricotta is about 425 grams. I hope you enjoy the cookies!

  40. Beatrz — December 28, 2016 at 12:30 pm



    • Jamie — December 30, 2016 at 9:13 am

      I’m so glad to know that Beatrice!

  41. Michelle — February 18, 2017 at 10:53 pm

    I want to make these in advance for my neice’so shower. Can I freeze these for a Month? Will they be okay In a cookie box for 4 days?
    Thanks Michelle


    • Jamie — February 19, 2017 at 11:51 am

      Hi, Michelle! I think you could freeze these for a month. Store them in an airtight container for freezing, and save the glazing until after you thaw them. I hope your niece enjoys them!

  42. Monita — February 20, 2017 at 7:12 am

    Hi Jamie, your recipes r superb can you please tell me what can I use instead of ricotta cheese cause it didn’t available in my city. Pls ans Thanks


    • Jamie — February 21, 2017 at 8:18 am

      Hi, Monita! You could try cottage cheese as a substitute. I hope you enjoy them!

  43. Jeff — July 13, 2017 at 6:26 pm

    How much is one container of milk? 


    • Jamie — July 14, 2017 at 10:45 am

      Hello! The recipe calls for a 15 ounce container of whole-milk ricotta cheese. Thanks!

  44. Rick — August 3, 2017 at 9:45 pm

    Quite simply put…..these lemon ricotta cookies are an addiction. Gave some to my mother and she actually hides them in the fridge LOL which when eaten a little chilled are a refreshing treat. Everyone goes nuts over them!!!


    • Jamie — August 4, 2017 at 11:19 am

      I’m glad other people hide food in the fridge! So glad to hear you and your mom enjoyed them, Rick!

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