Lemon Ricotta Cookies


These soft, almost cake-like lemon ricotta cookies are perfect for dunking in your cup of coffee or tea. My husband loves these as they are not overly sweet.

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
18 cookies


  • cup whole-milk ricotta cheese

  • cup white sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 lemon, zested

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 2 tablespoons powdered sugar


  1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  2. Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.

  3. Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.

  4. Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.

Nutrition Facts (per serving)

88 Calories
0g Fat
19g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 88
% Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Cholesterol 10mg 3%
Sodium 31mg 1%
Total Carbohydrate 19g 7%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 2g
Vitamin C 0mg 1%
Calcium 19mg 1%
Iron 1mg 4%
Potassium 19mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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