Soft, Citrusy Ricotta Cookies – Grandma’s Little Lemon Secrets

There’s something magical about the aroma of lemon cookies baking in the oven, isn’t there? It instantly transports me back to my Grandma’s sunny kitchen, where she would hum while zesting lemons and let me sneak spoonfuls of ricotta when she wasn’t looking. These Soft, Citrusy Ricotta Cookies are more than just a treat—they’re a sweet memory wrapped in a tender, pillowy bite of sunshine.

Thank you so much for stopping by today! I’m thrilled to share this family-favorite recipe with you. And if you love recipes like this, don’t forget to subscribe to my email list so you never miss a cozy kitchen moment.

Overview of Recipe Content

These ricotta lemon cookies are delicate, soft, and bursting with citrus flavor. They’re perfect for spring gatherings, holiday cookie trays, or anytime you want a light, cheerful dessert.

Why you’ll love them:

• Soft, pillowy texture from the ricotta.
• Fresh lemon zest and juice for that zingy citrus punch.
• Simple, pantry-friendly ingredients.
• A nostalgic, old-fashioned cookie with a bright twist.

What they taste like:
Imagine a cross between a cake and a cookie—soft and moist with a melt-in-your-mouth texture. Each bite carries a gentle sweetness balanced with the tangy freshness of lemon.

Ingredients you’ll need:

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• 1 cup ricotta cheese
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Powdered sugar for dusting (optional)

Tools needed:

• Mixing bowls
• Hand or stand mixer
• Zester and juicer
• Baking sheets lined with parchment paper
• Wire cooling rack

Suggested substitutions:

• Swap orange zest/juice for lemon if you want a sweeter citrus flavor.
• Try lime for a tropical flair.
• Replace half the all-purpose flour with almond flour for a nuttier texture.
• Add a drizzle of lemon glaze instead of powdered sugar for extra zing.

How to Make Soft, Citrusy Ricotta Cookies

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream together butter, sugar, and ricotta until fluffy and pale—this is where the magic texture begins.
3. Beat in the egg, vanilla, lemon zest, and juice until smooth and fragrant. Your kitchen will smell heavenly already!
4. Whisk dry ingredients (flour, baking powder, baking soda, salt) in a separate bowl.
5. Combine wet and dry mixtures, stirring until just blended. Don’t overmix—keep that soft texture intact.
6. Scoop dough onto baking sheets, spacing cookies about 2 inches apart.
7. Bake 12–14 minutes, until edges are lightly golden but centers stay soft.
8. Cool on wire racks, then dust with powdered sugar or glaze if desired.

What to Serve with Soft, Citrusy Ricotta Cookies

• A steaming cup of chamomile tea or espresso.
• Fresh berries on the side for a pop of color.
• A scoop of vanilla gelato for a decadent pairing.

Tips for Making It Perfect

• Always use room-temperature butter and ricotta for smooth mixing.
• Zest the lemon before juicing—it’s much easier!
• For uniform cookies, use a cookie scoop.
• Don’t overbake—these cookies should be pale and soft, not browned.

Storage Instructions

• Room temperature: Store in an airtight container up to 3 days.
• Fridge: Lasts up to 1 week (bring to room temp before serving).
• Freezer: Freeze baked cookies up to 3 months. Thaw overnight in the fridge.

General Information

These cookies are a beloved part of many Italian-American kitchens. Traditionally served during holidays like Easter and Christmas, their citrusy freshness makes them equally perfect for spring picnics or summer parties.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes! Chill the dough up to 24 hours before baking.

Do I need to drain ricotta?
If it’s very wet, yes—pat with paper towels. Otherwise, straight from the tub works fine.

Can I glaze instead of dusting with sugar?
Absolutely! Mix powdered sugar with a bit of lemon juice for a glossy lemon glaze.

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Conclusion

These Soft, Citrusy Ricotta Cookies are truly a bite of sunshine and nostalgia. Whether you serve them at a holiday gathering or whip them up just because, they’ll win over anyone lucky enough to try them.

If you loved these cookies, you might also enjoy:

• Italian Cream Cake with Fresh Berries
• Soft Pumpkin Bread with Cream Cheese Swirl
• Classic Vanilla Panna Cotta

Interactive Elements

If you try this recipe, please leave a review or a comment below—I love hearing from you! And don’t forget to share your cookie photos on Pinterest or tag me on Instagram. Nothing makes me happier than seeing your kitchen creations.

Nutritional Information (per cookie, makes ~24)

Calories	Carbs	Protein	Fat	Saturated Fat	Sugar	Fiber	Sodium
110	16g	2g	4g	2g	9g	0.5g	80mg

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