Ricotta Cookies Recipe: Easy Lemon Zest Treats with Powdered Sugar

Name: Ricotta Cookies Recipe: Easy Lemon Zest Treats with Powdered Sugar
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Italian-American
Ingredients: 1 cup (250g) whole milk ricotta cheese, well-drained; 2 cups (240g) all-purpose flour, sifted; 1 cup (200g) granulated sugar; 2 large eggs, room temperature; 1/2 cup (113g) unsalted butter, softened; 1 tablespoon (6g) finely grated lemon zest (from 1-2 lemons); 1 teaspoon (5ml) pure vanilla extract; 1 teaspoon (5g) baking powder; 1/4 teaspoon (1g) salt; Powdered sugar (confectioners’ sugar), for dusting

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mandy

Posted on December 11, 2025

Dessert Recipes

December 11, 2025

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Picture this: the gentle aroma of creamy ricotta mingling with bright lemon zest curling through your kitchen, making it nearly impossible not to sneak a taste straight from the mixing bowl. The first time I baked these tender ricotta cookies with lemon zest and a powdered sugar finish, it was a chilly Sunday afternoon—one of those days where you need a little extra comfort. I was instantly hooked by the soft texture and the subtle tang of citrus. It’s the kind of moment where you pause, take a deep breath, and just smile because, honestly, you know you’re onto something truly special.

Growing up, ricotta was a staple in my family’s kitchen, but almost always reserved for savory dishes (think lasagna or stuffed shells). It wasn’t until years ago, when my aunt showed up at a holiday potluck with a plate piled high with these cookies, that I realized just how magical ricotta could be in desserts. When I was knee-high to a grasshopper, I’d have never thought ricotta belonged in a cookie—now I wish I’d discovered this recipe sooner.

Let’s face it, these cookies are dangerously easy to whip up. My family couldn’t stop sneaking them off the cooling rack (and I can’t blame them). They’ve become a staple for family gatherings, gifting, and even those “I just need a sweet treat” moments. The bright lemon zest makes them perfect for spring brunches or to brighten up your Pinterest cookie board. I’ve tested this ricotta cookies recipe more times than I can count, all in the name of research, of course. Every batch feels like a warm hug, and you’re going to want to bookmark this one for sure!

Why You’ll Love This Ricotta Cookies Recipe

Trust me, after years of baking and tasting (and plenty of cookie fails along the way), this ricotta cookies recipe stands out for a whole bunch of reasons. Here’s why you’ll be reaching for this treat again and again:

Quick & Easy: Comes together in under 30 minutes, making it perfect for last-minute cravings or when you need a quick crowd-pleaser.
Simple Ingredients: No need for a fancy grocery run—you likely have everything right in your fridge and pantry. Ricotta, flour, sugar, eggs, and lemon zest are the heart and soul here.
Perfect for Any Occasion: Whether it’s brunch, potlucks, afternoon tea, or holiday mornings, these cookies fit right in. They’re just as good with coffee as they are with a cold glass of milk.
Crowd-Pleaser: Kids love the powdered sugar dusting, adults appreciate the subtle citrus zing, and everyone is wowed by the soft, cake-like texture.
Unbelievably Delicious: The creamy ricotta keeps these cookies tender and moist. Lemon zest adds a pop of flavor that balances the sweetness perfectly.

What makes this ricotta cookies recipe truly different? For starters, blending the ricotta with sugar and lemon zest creates an ultra-smooth, pillowy dough. The powdered sugar finish isn’t just pretty—it adds a delicate sweetness that melts in your mouth. I’ve tried swapping in almond extract, adding a hint of vanilla, or using Meyer lemons for a twist—and each version has its own charm.

This isn’t just another cookie—it’s comfort food reimagined. Healthier and faster, but still packed with that soul-soothing satisfaction. It’s perfect for impressing guests without stress, or turning a regular Tuesday into something memorable. After the first bite, you’ll know why these cookies deserve a spot in your regular baking rotation.

What Ingredients You Will Need

This ricotta cookies recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfyingly tender texture—no fuss, no frills. Most of what you need is probably waiting in your pantry or refrigerator already, and you can swap a few things around if needed. Here’s what you’ll need:

For the Cookie Dough:
- Ricotta cheese (whole milk, well-drained; I recommend Galbani or Polly-O for a creamy texture)
- All-purpose flour (unbleached, sifted for best results)
- Granulated sugar (I use Domino, but any fine sugar works)
- Large eggs (room temperature for easier mixing)
- Unsalted butter (softened to room temperature; adds richness)
- Lemon zest (from 1-2 lemons, organic if possible for a bright flavor)
- Pure vanilla extract (adds depth and warmth)
- Baking powder (gives the cookies their signature lift)
- Salt (just a pinch to balance the sweetness)
For the Powdered Sugar Finish:
- Powdered sugar (also called confectioners’ sugar; for dusting the cooled cookies)

Ingredient Notes & Substitutions:

If you need the cookies to be gluten-free, swap in a 1:1 gluten-free baking flour (like Bob’s Red Mill).
Dairy-free? Use a plant-based ricotta (like Kite Hill) and vegan butter. The texture will be slightly different but still soft.
For extra flavor, try adding a teaspoon of almond extract along with the vanilla.
If lemons aren’t in season, you can use orange zest for a sweeter, floral twist.
Want a richer cookie? Use part-skim ricotta instead of whole milk, but know they’ll be a bit firmer.

Honestly, the best part of this ricotta cookies recipe is how forgiving it is. You can experiment with citrus, extracts, or even swap powdered sugar for a lemon glaze if you’re feeling fancy. Just make sure your ricotta is well-drained—it makes all the difference in texture!

Equipment Needed

Here’s what you’ll need to whip up these ricotta cookies with lemon zest and powdered sugar:

Mixing bowls (one large for the dough, one small for dry ingredients)
Electric mixer (stand mixer or hand mixer; you can use a sturdy whisk, but your arms might get tired!)
Microplane or fine grater (for zesting lemons; I use OXO, but any good grater works)
Measuring cups and spoons (essential for precision, especially for baking powder)
Baking sheets (lined with parchment paper for easy cleanup)
Cookie scoop or tablespoon (for even-sized cookies; a small ice cream scoop is great)
Cooling rack (lets air circulate so the cookies don’t get soggy)
Sifter or fine mesh strainer (for dusting powdered sugar evenly)

If you don’t have a mixer, use a sturdy spoon and a bit of elbow grease. For zesting, a vegetable peeler and knife can work in a pinch, although you’ll want to avoid the bitter white pith. My old metal baking sheets have seen dozens of batches—just line them with parchment to keep things easy. If you’re on a budget, most of these can be found at discount stores or thrift shops, and honestly, a little wear and tear just means they’re well-loved!

Preparation Method

Let’s break down how to make these tender ricotta cookies step-by-step. You’ll want to set aside about 30 minutes for prep and baking, with each step carefully explained. Grab your ingredients and equipment, and let’s get started!

Preheat your oven: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Prepare your ricotta: If your ricotta is watery, drain it in a fine mesh strainer for 10-15 minutes. You want it creamy, not soggy.
Mix dry ingredients: In a small bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon (5g) baking powder, and 1/4 teaspoon (1g) salt. This helps distribute the leavening evenly.
Cream wet ingredients: In a large mixing bowl, combine 1/2 cup (113g) unsalted butter (softened), 1 cup (200g) granulated sugar, and 1 tablespoon (6g) finely grated lemon zest. Beat with an electric mixer on medium speed until pale and fluffy—about 2-3 minutes. The mixture should smell bright and citrusy.
Add eggs and ricotta: Beat in 2 large eggs (room temperature), one at a time, until fully incorporated. Add 1 cup (250g) well-drained ricotta cheese and 1 teaspoon (5ml) pure vanilla extract. Mix until smooth and creamy.
Combine wet and dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed. Scrape down the sides of the bowl as needed. The dough will be soft and sticky—don’t worry, that’s normal!
Portion the cookies: Using a cookie scoop or tablespoon, drop rounded spoonfuls (about 1.5 tablespoons each) onto the prepared baking sheets, spacing about 2 inches (5cm) apart.
Bake: Bake in the preheated oven for 12-14 minutes, or until the edges are just lightly golden and the tops look set. The cookies will be pale but puffed. Don’t overbake—they should feel soft to the touch.
Cool: Remove the cookies from the oven and let them rest on the baking sheets for 3-5 minutes. Then transfer to a wire rack to cool completely. This helps them stay extra tender.
Powdered sugar finish: Once fully cooled, sift or sprinkle powdered sugar over each cookie. If you want an extra lemony kick, you can mix a little additional zest into the powdered sugar before dusting.

Personal Tips: Don’t worry if your dough feels sticky—that’s the ricotta working its magic. A cookie scoop makes portioning a breeze and keeps your hands clean. If you notice the cookies spreading too much, chill the dough for 10 minutes before baking. I’ve found that baking one sheet at a time helps them bake evenly. The scent as they come out of the oven is pure heaven!

Cooking Tips & Techniques

Baking these ricotta cookies with lemon zest isn’t rocket science, but a few tricks go a long way. Here’s what I’ve learned after plenty of trial and error—sometimes the hard way!

Room temperature ingredients: Make sure your butter, ricotta, and eggs aren’t straight from the fridge. It helps everything blend smoothly (trust me, I’ve tried rushing and regretted it).
Drain ricotta well: If you skip this, the cookies can turn out dense or rubbery. Fifteen minutes in a fine mesh strainer makes all the difference.
Don’t overmix: Once you add the flour, mix just until incorporated. Overmixing toughens the cookies—you want them soft and cakey.
Chill if necessary: If your kitchen is warm or the dough feels extra soft, pop it in the fridge for 10-15 minutes before scooping. It helps keep the cookies nice and plump.
Bake one sheet at a time: For even baking, I always bake cookies on the center rack, one tray at a time. Swapping halfway can lead to uneven results.

Here’s a little confession: the first time I tried this ricotta cookies recipe, I forgot to drain my ricotta. The batch came out flat and chewy—not what I was after! Now, I always set a timer. If you want to multitask, measure your dry ingredients while the ricotta drains. For a consistent finish, sift the powdered sugar right before serving; it melts a little into the cookies, making them look bakery-perfect.

Variations & Adaptations

One of the best things about this ricotta cookies recipe? You can tweak and twist it to suit your taste or dietary needs. Here are my favorite ways to mix things up:

Gluten-Free: Substitute all-purpose flour with a 1-to-1 gluten-free baking flour. The texture remains soft, but the cookies hold together beautifully. I’ve served these to gluten-sensitive friends and they couldn’t tell!
Seasonal Citrus: Swap lemon zest for orange, lime, or even grapefruit zest, depending on what’s in season. Meyer lemons make the cookies extra fragrant and sweet.
Chocolate Chip Twist: Stir in 1/2 cup (85g) mini chocolate chips for a sweet surprise—kids love this version, and let’s face it, chocolate makes everything better.
Dairy-Free Option: Use plant-based ricotta and vegan butter. I’ve tried Kite Hill ricotta and Earth Balance, and the cookies were just as moist.
Glazed Finish: Instead of powdered sugar, drizzle the cooled cookies with a simple lemon glaze (powdered sugar mixed with lemon juice). It adds a zesty punch and looks gorgeous on a party platter.

My personal favorite? Mixing half lemon zest and half orange zest for a “sunshine” flavor. If you need to avoid eggs, use a flaxseed egg substitute (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg). The cookies are a little denser, but still delicious. You can also add a pinch of cinnamon for a warm winter twist. Don’t be afraid to play around—these cookies are forgiving and fun!

Serving & Storage Suggestions

Ricotta cookies with lemon zest and powdered sugar shine brightest when served fresh, but they’re just as delightful the next day. Here’s how to make the most of them:

Serving temperature: Serve at room temperature for the softest texture. They pair perfectly with tea, coffee, or fresh lemonade.
Presentation: Arrange on a pretty platter and dust with extra powdered sugar right before serving. Add a few lemon slices or fresh mint sprigs for a Pinterest-ready look.
Complementary dishes: Serve alongside fresh fruit, yogurt parfaits, or a light citrus salad for brunch. They’re also great as part of a dessert buffet.
Storage: Store in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week—just let the cookies come to room temp before eating.
Freezing: Freeze baked cookies in a single layer, then transfer to a freezer bag. Thaw at room temperature; add powdered sugar after thawing for best appearance.
Reheating: If you crave a warm cookie, microwave for 10-15 seconds. The flavors meld and deepen after a day or two—so sometimes leftovers are even better!

I love packing these ricotta cookies for picnics or gifting them in cute tins. The lemon zest keeps them tasting fresh, and the powdered sugar finish doesn’t get sticky unless it’s super humid. They truly get better as the flavors settle, so don’t worry if you make them ahead!

Nutritional Information & Benefits

Here’s an estimated breakdown for one ricotta cookie (based on a batch of about 24 cookies):

Calories: 90
Fat: 4g
Carbohydrates: 12g
Protein: 2g
Sugar: 7g
Fiber: less than 1g

Health benefits: Ricotta cheese provides protein and calcium, while lemon zest adds a boost of vitamin C and antioxidants. These cookies are lower in fat than most classic butter cookies, and you can make them even lighter by using part-skim ricotta or a sugar substitute if needed.

Dietary considerations: The ricotta cookies recipe can be adapted for gluten-free or dairy-free diets. They do contain eggs and dairy, so watch out if you have allergies. If you’ve got little ones or need a lower-sugar option, you can reduce the powdered sugar or use monk fruit sweetener.

Honestly, I love these cookies for their balance—they’re sweet, but not overly so, and you get that satisfying “treat” feeling without going overboard.

Conclusion

If you’re looking for a sweet treat that’s tender, fragrant, and just plain delightful, this ricotta cookies recipe with lemon zest and powdered sugar is a must-try. It’s quick, easy, and endlessly adaptable, fitting everything from holiday spreads to rainy afternoon snacks. Whether you stick to the classic lemon or try a fun twist, these cookies always deliver pure, nostalgic comfort.

Don’t be afraid to make them your own—switch up the zest, add a glaze, or sneak in some chocolate chips. I come back to this recipe again and again, not just because it’s delicious, but because it brings back memories of family, laughter, and little moments of joy. I hope you love it as much as I do!

Have you tried these ricotta cookies? Leave a comment below with your favorite variation or share your photos on social media! Bookmark this recipe for your next baking day—you’ll be glad you did.

Frequently Asked Questions

Can I use low-fat ricotta cheese?

Yes, you can use low-fat ricotta cheese, but the cookies might be a bit less creamy. If using part-skim ricotta, drain it well for the best texture.

Do I need to chill the dough before baking?

Not always, but if your kitchen is warm or the dough feels very soft, chilling for 10-15 minutes helps the cookies hold their shape.

Can I freeze these ricotta cookies?

Absolutely! Freeze the baked cookies in a single layer, then transfer to a freezer-safe bag. Thaw at room temperature and add powdered sugar after thawing.

How do I prevent the cookies from spreading too much?

Be sure to drain your ricotta well and avoid overmixing the dough. If in doubt, chill the dough before baking and bake one sheet at a time.

Can I make these ricotta cookies gluten-free?

Yes, swap in a 1:1 gluten-free baking flour blend. The cookies stay soft and tender, and you won’t notice much difference in flavor or texture.

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