Lemon Ricotta Cookies
Updated Apr 24, 2026, Published May 09, 2024
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Soft, Cake-Like & Bright with Lemon Flavor
If you love soft, bakery-style cookies with a fresh citrus twist, these gluten-free lemon ricotta cookies are about to become a favorite.
They’re light, fluffy, and almost cake-like in texture, with just the right amount of sweetness and a bright pop of lemon in every bite. And that simple lemon glaze on top? It takes them from “really good” to completely irresistible.
These are the kind of cookies I make when I want something that feels a little special, but is still easy enough to pull together without overthinking it.
Table of Contents
What Makes Lemon Ricotta Cookies So Good?
The secret is in the ricotta.
Ricotta cheese gives these cookies their signature soft, tender texture, almost like a mini lemon cake. The result is a cookie that stays moist, delicate, and full of flavor without being heavy.
Add fresh lemon zest and juice, and you get that perfect balance of creamy and bright that makes these cookies stand out from your typical sugar cookie.
Why You’ll Love This Recipe
These cookies check all the boxes:
- Naturally soft, fluffy, and cake-like
- Bright, fresh lemon flavor in every bite
- Gluten-free and easy to make
- Perfect for spring, holidays, or everyday baking
- Beautiful glazed finish that looks bakery-worthy
They’re also great for making ahead, which is always a win.
What You’ll Need
This recipe uses simple ingredients, but each one plays an important role:
- Gluten-free flour blend
- Baking powder and baking soda
- Salt
- Granulated sugar
- Fresh lemon zest and juice
- Butter
- Eggs
- Ricotta cheese
- Vanilla and almond extracts
- Powdered sugar for the glaze
The combination of lemon zest and juice gives these cookies their bold citrus flavor, while the ricotta keeps them soft and tender.
Tips From My Kitchen
Rub the lemon zest into the sugar
This is one of my favorite tricks. It releases the natural oils from the zest and gives the cookies a deeper lemon flavor.
Use whole milk ricotta
It creates the best texture, rich, creamy, and soft.
Don’t skip the chill time
The dough needs time to rest so the texture develops properly. It also makes the cookies easier to scoop.
Don’t overbake
These cookies should stay pale and soft. Look for lightly golden bottoms, not browned tops.
Glaze once fully cooled
This helps the glaze set nicely instead of melting into the cookies.
When to Serve Lemon Ricotta Cookies
These cookies feel right at home in so many situations:
- Spring and Easter desserts
- Bridal or baby showers
- Holiday cookie trays
- Afternoon coffee or tea
- Light, citrusy dessert after dinner
They’re bright, fresh, and a little elegant, but still completely approachable.
Storage Tips
Store the cookies in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. The dough can also be made ahead and chilled for up to 3 days before baking.
They actually get even softer over time, which makes them perfect for prepping ahead.
Frequently Asked Questions
They can be! This version uses a gluten-free flour blend, making them completely gluten-free while still soft and tender.
Ricotta adds moisture and creates a soft, cake-like texture that sets these cookies apart from traditional ones.
Not at all. The ricotta adds texture, not a strong flavor. The lemon is what really shines.
It’s not recommended. Chilling helps the dough firm up and improves both texture and structure.
Yes. You can freeze the baked cookies (unglazed or glazed) and thaw them at room temperature before serving.
The last sweet bite
These cookies are one of those recipes that feel like sunshine on a plate. They’re soft, bright, and just a little bit special, without being complicated.
If you love lemon desserts, this is absolutely one to keep in your regular rotation.
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Lemon Ricotta Cookies
Ingredients
For the Cookies
- 2 ½ cups (340 grams) gluten-free flour blend
- 1 teaspoon xanthan gum, (omit if your blend contains it)
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (3 grams) baking soda
- ¾ teaspoon (4.5 grams) fine sea salt
- 1 ⅔ cups (333 grams) granulated sugar
- Zest from 1 lemon
- ½ cup (226 grams) unsalted butter, room temperature
- 2 large eggs, , room temperature
- 15 ounces (425 grams) whole milk ricotta cheese, room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 2 tablespoons fresh lemon juice
For the Glaze
- 1 cup (120 grams) powdered sugar
- 2 tablespoons fresh lemon juice
- Sliced almonds and/or lemon zest for decorating
Instructions
- Add the gluten-free flour, xanthan gum, baking powder, baking soda, and salt to a medium bowl. Whisk to combine. Set aside.
- Add the granulated sugar and lemon zest to the bowl of a stand mixer. Use your hands to rub the zest into the sugar to release the natural oils. Add the butter and cream together with the sugar for two minutes on medium-high speed. Scrape down the bowl and beat in the eggs one at a time. Add the ricotta cheese, vanilla extract, almond extract, and lemon juice. Mix to combine, scraping down the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix on low until fully incorporated. Cover the bowl with plastic wrap and refrigerate for 6 hours or overnight.
- Preheat the oven to 350°F and line 2 half sheet pans with parchment paper or silicone baking mats.
- Portion the cookie dough with a 1-tablespoon scoop and drop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake the cookies for 12 minutes or until the bottoms are slightly golden. Repeat with remaining cookie dough, cooling the baking pans completely between each batch.
- Cool the cookies on the baking pan for 5 minutes then transfer to a wire rack to cool completely.
- Once the cookies are cool, make the glaze by mixing the powdered sugar and lemon juice together. Dip each cookie in the glaze and top with a sliced almond or lemon zest and let the glaze set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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