Lemon Ricotta Cookies

Lemon Cookies Made Even Better with Ricotta Cheese

Make these cookies for yourself, someone, a party, or just because they’re delicious and easy to make.


  • 15 oz. Galbani® Ricotta
  • 2 sticks unsalted butter, at room temperature
  • 2 cups sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • pinch of salt
  • 4 cups all-purpose flour
  • 1 heaping tsp. baking soda
  • 2 Tbsp. lemon peel, finely grated


  • Preheat oven to 350 degrees F.
  • Combine ricotta, butter, sugar, vanilla extract, eggs, and salt in a large bowl with a mixer on low speed.
  • Slowly add the flour and baking soda to the mixture. Once dry ingredients are incorporated, add the lemon peel.
  • Spoon teaspoon-sized dough balls onto greased cookie sheets.
  • Bake for 10 minutes, rotating the trays halfway through. Remove from oven and cool on a cookie rack.
  • Makes 4 dozen cookies.

Lemon Ricotta Cookie Tips:

  • For a quick glaze, mix one cup powdered sugar with the juice and zest of 1 lemon and brush on the top of the cookies once cooled.
  • Adding ricotta cheese to cookies ensures that they stay soft and fluffy.