Italian Cookies Recipe

Lemon Ricotta Cookies

Make these cookies for yourself, someone, a party, or just because they’re delicious and easy to make.



SERVING: Makes 4 dozen cookies.


  • 15 oz.  Ricotta
  • 2 sticks unsalted butter, at room temperature
  • 2 cups sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • pinch of salt
  • 4 cups all-purpose flour
  • 1 heaping tsp. baking soda
  • 2 Tbsp. lemon peel, finely grated



  1. Preheat oven to 350 degrees F.
  2. Combine ricotta, butter, sugar, vanilla extract, eggs, and salt in a large bowl with a mixer on low speed.
  3. Slowly add the flour and baking soda to the mixture.
  4. Once dry ingredients are incorporated, add the lemon peel.
  5. Spoon teaspoon-sized dough balls onto greased cookie sheets.
  6. Bake for 10 minutes, rotating the trays halfway through.
  7. Remove from oven and cool on a cookie rack.


Lemon Ricotta Cookie Tips:

For a quick glaze, mix one cup powdered sugar with the juice and zest of 1 lemon and brush on the top of the cookies once cooled.

Adding ricotta cheese to cookies ensures that they stay soft and fluffy.







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