Soft Ricotta Gems (Ricotta Cookies) are my go to fix for those days when you want something sweet, but you do not want to commit to a big baking project. You know the feeling, you are craving a cookie that is tender and cakey, not crunchy or dry. These are the kind of cookies that make the kitchen smell like cozy lemony comfort in under an hour. I started making them for quick weekend treats, and now they are the first thing friends ask about when they come by. If you have ricotta sitting in the fridge and no plan for it, this is your sign. 
Why you’ll love this recipe
I am not saying these are the only cookies you will ever need, but they get dangerously close. Soft Ricotta Gems (Ricotta Cookies) bake up fluffy and light, with a gentle lemon flavor that feels bright but not sharp. The ricotta does the heavy lifting here, keeping everything moist and soft for days.
Here is what makes them a keeper in my house:
- Super soft texture that stays tender even the next day
- Simple ingredients you can find at any grocery store
- No rolling or fancy shaping, just scoop and bake
- Easy to customize with glaze, sprinkles, or a little extra zest
Also, if you like almond notes with ricotta treats, you might enjoy these soft almond ricotta tea cakes. I make those when I want something a little more tea time than cookie tray.
“I made a batch for my book club and everyone thought they were from a bakery. The lemon glaze is everything, and they stayed soft for three days.”
Step by step instructions for these soft Italian lemon cookies
I am going to walk you through this like a friend standing in your kitchen, because honestly this recipe is way less stressful than it sounds. Soft Ricotta Gems (Ricotta Cookies) are basically a simple soft dough, baked in little puffs, then topped with a quick lemon glaze if you feel like it.
What you will need
Nothing weird here, just solid basics.
- All purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Sugar
- Eggs
- Ricotta cheese, whole milk is best
- Lemon zest and lemon juice
- Vanilla extract
- Powdered sugar for the glaze
Mixing and baking
Start by heating your oven to 350 F and lining a baking sheet with parchment paper. In a bowl, whisk the flour, baking powder, and salt. In a separate bigger bowl, cream the butter and sugar until it looks lighter and fluffy. Add the eggs one at a time, then mix in ricotta, lemon zest, lemon juice, and vanilla.
Now add the dry ingredients into the wet and stir just until you do not see streaks of flour. Do not overmix, this is where people accidentally make cookies tougher than they need to be.
Scoop the dough onto the baking sheet, about a tablespoon or so each, leaving space between them. They will puff and spread a bit, but not like a flat butter cookie. Bake for around 12 to 15 minutes, until the bottoms are lightly golden and the tops look set. Let them cool before glazing, because warm cookies will melt the glaze into a sticky puddle.
Quick lemon glaze
For the glaze, stir powdered sugar with lemon juice until it is thick but drizzle friendly. I like a glaze that slowly ribbons off the spoon, not one that runs everywhere. Spoon a little on each cooled cookie and let it set. If you want sprinkles, this is the moment.
One more ricotta treat idea if you are in a baking groove: check out these soft almond ricotta tea cakes for a slightly different vibe but the same cozy softness.
Sandra’s tips for making the best Italian lemon ricotta cookies
These are the small things that make a big difference. I have made Soft Ricotta Gems (Ricotta Cookies) enough times to learn what helps and what is not worth stressing over.
Use whole milk ricotta if you can. Part skim works, but the cookies will be a little less rich and soft.
Do not drain the ricotta unless it is super watery. Most store bought ricotta is fine as is. If yours looks like it is pooling liquid, you can blot it with paper towels for a minute.
Zest first, then juice. It sounds obvious, but I still mess this up if I am distracted. Zest gives you that fragrant lemon punch without extra liquid.
Chill the dough if your kitchen is hot. If the butter feels melty or the dough seems loose, 20 to 30 minutes in the fridge helps the cookies hold their shape.
Glaze thickness matters. Too thin and it disappears. Too thick and it looks clumpy. Add lemon juice a few drops at a time until it feels right.
If you want to compare a couple of ricotta baking styles, this recipe pairs nicely with a read of these soft almond ricotta tea cakes too. It is fun to see how ricotta shows up in different textures.
Storage
The best part about these cookies is how well they keep. Soft Ricotta Gems (Ricotta Cookies) stay soft longer than most homemade cookies, which is a tiny miracle if you ask me.
Here is what works in my kitchen:
Room temperature: Store in an airtight container for up to 3 days. I like to place parchment paper between layers so the glaze does not stick.
Fridge: If your kitchen is warm or you want them to last a bit longer, refrigerate up to 5 or 6 days in a sealed container. Let them sit out for 15 minutes before serving so they taste soft and not chilled.
Glazed or unglazed: Either way stores fine, but I think the glaze keeps them feeling extra moist. If you are making them ahead for a party, you can bake the cookies, store them unglazed, then glaze the day of.
Can you freeze lemon ricotta cookies?
Yes, and it is a lifesaver for future you. I freeze these when I want a sweet treat on a random Tuesday without baking from scratch.
For best results, freeze the cookies unglazed. Let them cool completely, then place them on a baking sheet in a single layer and freeze until firm. After that, move them to a freezer bag or container. They keep well for about 2 months.
To thaw, leave them on the counter for about an hour. If you want that fresh baked feel, you can warm them in the oven at a low temperature for just a few minutes. Then glaze once they are fully cooled again. Soft Ricotta Gems (Ricotta Cookies) come back surprisingly well after freezing, still tender and light.
Common Questions
1) Why did my cookies spread too much?
Usually the butter was too soft or the dough was overmixed. Next time chill the dough for 20 to 30 minutes and mix just until combined.
2) Can I make them without glaze?
Absolutely. They are gently sweet on their own. I sometimes just dust them with powdered sugar if I feel lazy.
3) Can I use bottled lemon juice?
You can, but fresh tastes brighter. If you do use bottled, try to still use fresh zest because it brings most of the lemon flavor.
4) What is the best ricotta to buy?
Whole milk ricotta with a thick, creamy texture is ideal. If it looks watery, blot it a little before mixing.
5) Can I add mix ins like chocolate chips?
Yes, but keep it light. Mini chocolate chips or a small handful of poppy seeds works without weighing the cookies down.
A sweet little finish
If you have been hunting for a cookie that stays soft and feels a little special, Soft Ricotta Gems (Ricotta Cookies) are it. They are easy enough for a weeknight, but pretty enough for a holiday tray with that simple lemon glaze. If you want another take on the same idea, I also like browsing this Lemon Ricotta Cookie Recipe | She’s Not Cookin’ when I am in a compare and crave mood. Bake a batch, share a few, and stash the rest for later because you will want them again tomorrow. 
Soft Ricotta Gems (Ricotta Cookies)
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These tender and cakey cookies are infused with a gentle lemon flavor, perfect for any sweet craving without a big baking commitment.
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup whole milk ricotta cheese
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk the flour, baking powder, and salt in a bowl.
- Cream the butter and sugar in a separate bowl until fluffy.
- Add the eggs one at a time, then mix in the ricotta, lemon zest, lemon juice, and vanilla.
- Stir the dry ingredients into the wet until just combined.
- Scoop tablespoon-sized dough onto the prepared baking sheet, leaving space between each.
- Bake for 12 to 15 minutes until lightly golden at the bottoms.
- Let them cool before glazing.
- Stir powdered sugar with lemon juice until drizzle friendly for the glaze.
- Spoon the glaze over each cooled cookie and allow it to set.
Notes
Store in an airtight container for up to 3 days or refrigerate for 5-6 days. These cookies freeze well unglazed for about 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian