I never expect a simple tub of ricotta to turn into cookies this bright, tender, and impossible to resist. One batch never seems to be enough.

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I’m completely hooked on Lemon Ricotta Cookies, or Biscotti Alla Ricotta Morbidi, because they hit that rare sweet spot: soft, cakey, bright, and a little tangy without trying too hard. I love how whole milk ricotta gives them this tender, plush bite, while lemon zest keeps everything fresh and sharp.

And honestly, I’ve bought ricotta for no reason other than needing another batch. No regrets.

These cookies feel simple, but they disappear like something way more dramatic. But that citrusy glaze, the pillowy center, the barely crisp edge?

Trouble. I adore them with coffee, after dinner, or from the container.

Ingredients

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Ricotta makes these cookies soft, a little creamy, and honestly kind of cozy.
Sugar brings the sweetness, but it also helps the edges turn lightly golden.
Eggs hold everything together and give the cookies that tender, cakey bite.
Vanilla rounds out the lemon so it’s bright, not sharp or weird.
Lemon zest is the real star, giving fresh flavor without extra wetness.
Lemon juice adds tang and keeps the cookies from tasting too sweet.
Butter brings richness, because yeah, these aren’t pretending to be health food.
Flour gives the cookies structure, but they’ll still stay soft and puffy.
Baking powder and soda help them rise into little bakery-style clouds.
Salt keeps the sweetness in check.
Basically, don’t skip it.
Powdered sugar makes that smooth glaze you’ll want on every cookie.
Plus, sanding sugar adds sparkle and a tiny crunch if you’re feeling fancy.

Ingredient Quantities

2 cups (250 g) whole milk ricotta, well drained

1 cup (200 g) granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

Zest of 2 lemons (about 2 tablespoons)

2 tablespoons fresh lemon juice

1/2 cup (115 g) unsalted butter, softened

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 1/2 cups (180 g) powdered sugar for the glaze

2 to 3 tablespoons fresh lemon juice for the glaze

Optional: coarse sugar or sanding sugar for sprinkling

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. Drain ricotta well in a fine mesh sieve or cheesecloth for at least 30 minutes to remove excess moisture.

3. In a large bowl, cream the softened butter with the granulated sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in the eggs one at a time, then stir in the drained ricotta, vanilla extract, lemon zest and 2 tablespoons fresh lemon juice until smooth and uniform.

5. Whisk together the all purpose flour, baking powder, baking soda and sea salt in a separate bowl.

6. Fold the dry ingredients into the ricotta mixture just until combined, taking care not to overmix; the dough will be soft and slightly sticky.

7. Using a cookie scoop or two spoons, drop rounded tablespoons of dough about 2 inches apart on the prepared sheets; optionally sprinkle tops with coarse or sanding sugar.

8. Bake for 12 to 15 minutes, or until edges are set and cookies are lightly golden but still tender in the center. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

9. Whisk the powdered sugar with 2 to 3 tablespoons fresh lemon juice until smooth and pourable. Adjust juice to reach desired glaze consistency.

10. Drizzle or spread glaze over cooled cookies, allow to set, then serve.

Equipment Needed

1. Oven and two rimmed baking sheets lined with parchment paper
2. Fine mesh sieve or cheesecloth for draining ricotta
3. Large mixing bowls (one for wet, one for dry)
4. Electric hand mixer or stand mixer (or sturdy whisk)
5. Measuring cups and spoons
6. Rubber spatula for folding and scraping
7. Cookie scoop or two spoons for portioning dough
8. Whisk for glaze and dry ingredients
9. Wire cooling rack
10. Zester or microplane and a small citrus juicer or fork for lemon juice

FAQ

Q: My ricotta was watery, how do I drain it properly? A: Line a fine mesh sieve or colander with cheesecloth or a coffee filter, place the ricotta in it, cover, and let drain in the refrigerator for 1 to 4 hours until thick. For faster results, gently press with a spoon after 1 hour.

Q: The dough seems too sticky, what can I do? A: Chill the dough 20 to 30 minutes to firm it up, or dust your hands and work surface with a little flour. Add no more than 1 to 2 tablespoons extra flour if still too sticky to handle.

Q: Can I substitute part of the all purpose flour with whole wheat or gluten free flour? A: You can replace up to 1 cup with whole wheat flour for a nuttier flavor but expect a denser cookie. For gluten free, use a 1:1 gluten free baking blend that contains xanthan gum and expect slight textural differences.

Q: How do I know when the cookies are done? A: They should be lightly golden at the edges and spring back slightly when touched. Internal texture remains tender so avoid overbaking; check at 12 minutes and add 1 to 3 minutes if needed depending on your oven.

Q: How should I store and how long do they keep? A: Store glazed cookies in an airtight container at room temperature for up to 3 days. Refrigerate up to 7 days. Separate layers with parchment to prevent sticking. Freezing baked, unglazed cookies in a single layer then stacked in a sealed bag works for up to 3 months; thaw and glaze before serving.

Q: Can I make the cookies ahead and freeze the dough? A: Yes. Shape the dough into logs or scoops, freeze on a tray until solid, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

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

Ricotta: Substitute with thick Greek yogurt (full fat) for similar texture and tang, or well-drained mascarpone for richer, creamier cookies.
Unsalted butter: Use equal weight of neutral oil like light olive or avocado oil for a tender crumb, or vegan stick butter for dairy free baking.
All purpose flour: Replace with a 1-to-1 gluten free baking blend that contains xanthan gum; reduce liquid slightly if batter seems too wet.
Eggs: For each egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes to thicken; yields good binding and moistness.

Pro Tips

1. Get the ricotta as dry as possible. Wrap it in cheesecloth or a clean kitchen towel and press gently, or let it drain in the fridge for an hour. Removing extra moisture keeps the dough from spreading too much and gives a chewier, less cake like texture.

2. Keep ingredients at room temperature and be gentle. Softened butter and room temp eggs incorporate faster, but once you add the flour fold just until no streaks remain. Overmixing develops gluten and makes the cookies tough.

3. If your dough feels too soft to shape, chill it 15 to 20 minutes. A slightly firmer dough will yield taller, prettier cookies and prevent excessive spreading, while still staying tender inside.

4. Fine tune bake and glaze at the end. Pull cookies when edges are set and centers still look slightly soft; they will finish while cooling. For the glaze, add lemon juice a teaspoon at a time until you reach a pourable but not runny consistency. If you like a brighter lemon note, stir in a tiny pinch of salt or a drop of vanilla.

Lemon Ricotta Cookies (Biscotti Alla Ricotta Morbidi) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I never expect a simple tub of ricotta to turn into cookies this bright, tender, and impossible to resist. One batch never seems to be enough.

Servings

servings

Calories

327

kcal

Equipment: 1. Oven and two rimmed baking sheets lined with parchment paper
2. Fine mesh sieve or cheesecloth for draining ricotta
3. Large mixing bowls (one for wet, one for dry)
4. Electric hand mixer or stand mixer (or sturdy whisk)
5. Measuring cups and spoons
6. Rubber spatula for folding and scraping
7. Cookie scoop or two spoons for portioning dough
8. Whisk for glaze and dry ingredients
9. Wire cooling rack
10. Zester or microplane and a small citrus juicer or fork for lemon juice

Ingredients

2 cups (250 g) whole milk ricotta, well drained
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
Zest of 2 lemons (about 2 tablespoons)
2 tablespoons fresh lemon juice
1/2 cup (115 g) unsalted butter, softened
2 1/4 cups (280 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/2 cups (180 g) powdered sugar for the glaze
2 to 3 tablespoons fresh lemon juice for the glaze
Optional: coarse sugar or sanding sugar for sprinkling

Directions

Preheat oven to 350 F (175 C) and line two baking sheets with parchment paper.
Drain ricotta well in a fine mesh sieve or cheesecloth for at least 30 minutes to remove excess moisture.
In a large bowl, cream the softened butter with the granulated sugar until light and fluffy, about 2 to 3 minutes.
Beat in the eggs one at a time, then stir in the drained ricotta, vanilla extract, lemon zest and 2 tablespoons fresh lemon juice until smooth and uniform.
Whisk together the all purpose flour, baking powder, baking soda and sea salt in a separate bowl.
Fold the dry ingredients into the ricotta mixture just until combined, taking care not to overmix; the dough will be soft and slightly sticky.
Using a cookie scoop or two spoons, drop rounded tablespoons of dough about 2 inches apart on the prepared sheets; optionally sprinkle tops with coarse or sanding sugar.
Bake for 12 to 15 minutes, or until edges are set and cookies are lightly golden but still tender in the center. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Whisk the powdered sugar with 2 to 3 tablespoons fresh lemon juice until smooth and pourable. Adjust juice to reach desired glaze consistency.
Drizzle or spread glaze over cooled cookies, allow to set, then serve.

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.