I bought ricotta on a whim and after perfecting these lemon ricotta cookies I now call them the Best Ricotta Cookies and find myself buying ricotta just to make more.

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I never thought I’d buy ricotta just to make cookies, but here we are. These Lemon Ricotta Cookies, or Biscotti Alla Ricotta Morbidi, begin with a cloudlike scoop of ricotta cheese and bright zest of lemons that wakes up every bite.

I kept testing variations because I was stubborn and curious and now people call these the Best Ricotta Cookies after one try. They sit somewhere between Italian Ricotta Desserts and a weekday pick me up, not too sweet and oddly addictive.

If you like bold lemon and a soft crumb you should try them, you might be hooked.

Ingredients

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All-purpose flour: Provides carbs and structure, low fiber, gives cookies tender crumb
Ricotta cheese: Adds protein and moisture, gives creamy texture, mild tang if whole milk used
Lemons (zest and juice): Zest oils add aroma, juice gives bright sourness, vitamin C boost
Unsalted butter: Adds richness and flavor, mostly fat, helps tenderness and browning
Granulated sugar: Sweetens, helps structure and browning, mostly simple carbs, no real nutrients
Eggs: Provide protein, bind ingredients, add moisture and lift for lightness
Powdered sugar glaze: Pure sweetness, quick set glaze, adds sheen and extra sugary hit
Vanilla extract: Adds warm aroma, enhances flavor, tiny calories but big taste boost

Ingredient Quantities

2 1/4 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup ricotta cheese, whole milk or part skim, whatever you got

2 teaspoons vanilla extract

zest of 2 lemons (about 2 tablespoons)

2 tablespoons fresh lemon juice

1 1/2 to 2 cups powdered sugar for glaze

2 to 3 tablespoons milk or extra lemon juice to thin the glaze

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. Whisk together 2 1/4 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt; set aside.

3. In a large bowl cream 3/4 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 2 large eggs one at a time, then stir in 1 cup ricotta cheese, 2 teaspoons vanilla extract, zest of 2 lemons (about 2 tablespoons) and 2 tablespoons fresh lemon juice until mostly smooth, don’t overmix.

5. Fold the dry ingredients into the wet just until combined; if the batter seems way too loose or sticky chill it 15 to 30 minutes so it’s easier to handle. Tip: if your ricotta is very wet drain it in a fine sieve or cheesecloth for 10 minutes before using.

6. Use a medium cookie scoop or two spoons to drop rounded mounds of dough (about
1.5 tablespoons each) onto the prepared sheets, spacing about 1 inch apart; gently flatten the tops with a wet finger or the back of a spoon so they bake evenly.

7. Bake 12 to 15 minutes, rotating the pan halfway, until the edges are set and bottoms are lightly golden; don’t overbake because these are meant to be soft.

8. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

9. For the glaze whisk 1 1/2 to 2 cups powdered sugar with 2 to 3 tablespoons milk or extra lemon juice until thick but pourable, adjust for sweetness and thickness; drizzle or spread over cooled cookies and let set. Tip: use lemon juice for a brighter zing but it thins the glaze so add more powdered sugar if needed.

10. Store in an airtight container at room temperature for up to 3 days, or freeze unglazed cookies for up to 1 month and glaze after thawing.

Equipment Needed

1. Oven set to 350°F (175°C)
2. Two rimmed baking sheets plus parchment paper
3. Large mixing bowl and a medium mixing bowl you’ll use both
4. Electric hand mixer or a sturdy wooden spoon for creaming the butter and sugar
5. Measuring cups and spoons
6. Microplane or zester for the lemon zest
7. Fine mesh sieve or cheesecloth to drain wet ricotta
8. Medium cookie scoop or two spoons to portion the dough
9. Rubber spatula and a whisk for folding and the glaze
10. Wire cooling rack to cool and set the glaze

FAQ

Q: Can I use low fat ricotta or a different dairy like Greek yogurt? A: Yes you can, but low fat ricotta or yogurt will make the cookies less rich and a bit drier. If you use Greek yogurt pick plain full fat and use the same amount, drain any excess whey first so the dough isnt too wet.

Q: My batter seems too wet or too dry, what do I do? A: If batter is too wet fold in 1 tablespoon flour at a time until it holds shape. If too dry add a tablespoon of ricotta or an egg yolk, mix gently so you dont overwork the gluten.

Q: How will I know when the cookies are done baking? A: Theyre done when the edges look set and just start to turn light golden while the centers still feel a little soft to the touch. Use 350 F and bake about 12 to 15 minutes as a guideline, they firm up as they cool.

Q: Best way to make the glaze and get the right consistency? A: Start with 1 1/2 cups powdered sugar and 2 tablespoons lemon juice or milk, whisk until smooth. If its too thin add more powdered sugar, if too thick add liquid a teaspoon at a time. Let glaze set for 15 to 30 minutes before stacking.

Q: Can I freeze the dough or the baked cookies? A: Yes. Scoop dough onto a tray, flash freeze then transfer to a bag and bake from frozen adding a few minutes. Baked cookies freeze well too, freeze unglazed then glaze after thawing for best texture.

Q: How do I keep these soft and not crumbly? A: Dont overbake and avoid overmixing the dough, that makes them tough. Store in an airtight container at room temp, or toss in a slice of bread to help keep moisture for a few days.

Lemon Ricotta Cookies (Biscotti Alla Ricotta Morbidi) Recipe Substitutions and Variations

Ricotta → Mascarpone 1:1 for richer, silkier cookies; or full‑fat Greek yogurt 1:1 (drain first if very wet) for a tangier, slightly denser result; or blended cottage cheese 1:1 after draining and blitzing smooth.
Unsalted butter → Coconut oil (solid, 1:1 by volume) for a dairy free option, expect a hint of coconut and maybe more spread so chill dough; or neutral vegetable oil 1:1 but cookies will be a bit softer.
2 large eggs → Flax “eggs” for vegan baking: 2 tbsp ground flax + 6 tbsp water (mix, sit 5 min) to replace the 2 eggs for binding; or 1/2 cup applesauce per egg (use 1 cup applesauce total here) for moisture and a cakier texture.
All purpose flour → Cup‑for‑cup gluten free flour blend 1:1 if you need GF (use one with xanthan gum included); or cake flour 1:1 for an even lighter, softer crumb (cookies may spread more).

Pro Tips

1. if your ricotta seems wet, dump it in a fine sieve or cheesecloth and let it drain for about 10 minutes, otherwise the dough can be too loose and the cookies spread weirdly.

2. chill the dough if it’s sticky, even 15 to 30 minutes helps a lot, makes scooping neater and keeps the cookies from flattening too much while baking.

3. use a medium scoop or two spoons so cookies are the same size, then gently wet your finger or press the back of a spoon to flatten the tops so they bake evenly, otherwise some will be lopsided.

4. don’t overbake, pull them when the edges are set and the bottoms are just turning light golden, they should be soft not dry, let them cool on the sheet for a few minutes before moving or they’ll fall apart.

5. for the glaze, lemon juice gives the best zing but it thins things out so add more powdered sugar to thicken, or use milk for a milder, thicker glaze; also freeze unglazed cookies if you want to save them and glaze after thawing.

Lemon Ricotta Cookies (Biscotti Alla Ricotta Morbidi) Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I bought ricotta on a whim and after perfecting these lemon ricotta cookies I now call them the Best Ricotta Cookies and find myself buying ricotta just to make more.

Servings

servings

Calories

371

kcal

Equipment: 1. Oven set to 350°F (175°C)
2. Two rimmed baking sheets plus parchment paper
3. Large mixing bowl and a medium mixing bowl you’ll use both
4. Electric hand mixer or a sturdy wooden spoon for creaming the butter and sugar
5. Measuring cups and spoons
6. Microplane or zester for the lemon zest
7. Fine mesh sieve or cheesecloth to drain wet ricotta
8. Medium cookie scoop or two spoons to portion the dough
9. Rubber spatula and a whisk for folding and the glaze
10. Wire cooling rack to cool and set the glaze

Ingredients

2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup ricotta cheese, whole milk or part skim, whatever you got
2 teaspoons vanilla extract
zest of 2 lemons (about 2 tablespoons)
2 tablespoons fresh lemon juice
1 1/2 to 2 cups powdered sugar for glaze
2 to 3 tablespoons milk or extra lemon juice to thin the glaze

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Whisk together 2 1/4 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt; set aside.
In a large bowl cream 3/4 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
Beat in 2 large eggs one at a time, then stir in 1 cup ricotta cheese, 2 teaspoons vanilla extract, zest of 2 lemons (about 2 tablespoons) and 2 tablespoons fresh lemon juice until mostly smooth, don’t overmix.
Fold the dry ingredients into the wet just until combined; if the batter seems way too loose or sticky chill it 15 to 30 minutes so it's easier to handle. Tip: if your ricotta is very wet drain it in a fine sieve or cheesecloth for 10 minutes before using.
Use a medium cookie scoop or two spoons to drop rounded mounds of dough (about
5 tablespoons each) onto the prepared sheets, spacing about 1 inch apart; gently flatten the tops with a wet finger or the back of a spoon so they bake evenly.
Bake 12 to 15 minutes, rotating the pan halfway, until the edges are set and bottoms are lightly golden; don't overbake because these are meant to be soft.
Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
For the glaze whisk 1 1/2 to 2 cups powdered sugar with 2 to 3 tablespoons milk or extra lemon juice until thick but pourable, adjust for sweetness and thickness; drizzle or spread over cooled cookies and let set. Tip: use lemon juice for a brighter zing but it thins the glaze so add more powdered sugar if needed.
Store in an airtight container at room temperature for up to 3 days, or freeze unglazed cookies for up to 1 month and glaze after thawing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.