Lemon Ricotta Cookies

Lemon Ricotta Cookies are the perfect marriage of citrusy brightness and creamy richness, bringing a refreshing twist to traditional soft cookies. Lemon Ricotta Cookies combine the tart snap of lemon with the mellow texture of ricotta cheese, yielding a treat that’s irresistible for brunch spreads, afternoon tea, or as a light dessert. Creamy, tender, and bursting with lemon flavor, these cookies are deceptively simple yet feel special — they’re sure to become a favorite in your baking rotation. In this post, I’ll walk you through everything you need — ingredients, tips, and tricks — to bake these delightful Lemon Ricotta Cookies to perfection.

Why You’ll Love This Recipe

You’ll fall in love with these Lemon Ricotta Cookies for several reasons:

• Moist and tender thanks to ricotta, which gives a soft, cake-like interior.

• Bright citrus flavor from fresh lemon zest that cuts through the sweet frosting.

• Easy to make using a box cake mix as a base — minimal fuss but maximum flavor.

• Frosted sandwich style gives a lovely, elegant presentation.

• Versatile and crowd-pleasing — perfect for bake sales, brunch, or an elegant tea treat.

If you want a cookie that feels upscale but doesn’t require complicated techniques, this is it.

Ingredients

For the Cookies

• 1 box lemon cake mix

• 1 cup whole milk ricotta cheese

• 1 large egg

• Zest of one lemon

For the Frosting

• 2 ounces cream cheese, softened

• 2 tablespoons butter, softened

• 2 to 3 cups powdered sugar

• ½ cup whole milk ricotta cheese

• ¼ teaspoon pure vanilla extract

Step‑by‑Step: How to Make Lemon Ricotta Cookies

1. Prepare and preheat

Preheat your oven to 350 °F (about 175 °C). Line two baking trays with parchment paper or use silicone mats to prevent sticking.

2. Make the cookie dough

In a large mixing bowl, combine the lemon cake mix, whole milk ricotta cheese, egg, and lemon zest. Use a handheld mixer or stand mixer to beat for about 2 minutes, until the mixture is smooth and well combined.

3. Shape and bake

Using a teaspoon or small cookie scoop, drop rounded portions of dough about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10–12 minutes, or until the cookies are set and the bottoms are lightly golden. Watch closely to avoid overbaking — the cookies should stay tender and soft.

Once baked, allow the cookies to cool completely on a wire rack before frosting.

4. Make the frosting

While the cookies cool, prepare the frosting. In a bowl, beat together the softened cream cheese and butter until creamy. Mix in 2 cups of powdered sugar and beat until the frosting is creamy and well blended. Then fold in the ricotta cheese and vanilla until blended. If the frosting is too thin, add the 3rd cup of powdered sugar gradually until desired thickness. Place the frosting in the refrigerator to chill and firm up slightly (about 10–15 minutes) before assembly.

5. Assemble the cookies

Once the frosting has set and the cookies are fully cooled:

• Spread or pipe frosting onto the bottom of half the cookies.

• Top with the remaining half of the cookies to form sandwich cookies.

• After assembling, refrigerate the finished cookies until you’re ready to serve.

Helpful Tips

• Use whole milk ricotta, not part-skim, for better texture and flavor.

• Drain the ricotta slightly if it’s too watery: line a fine mesh with a paper towel and let it sit for a few minutes before measuring.

• If your frosting is too runny, chill it first, then add more powdered sugar gradually.

• Don’t overbake the cookies — removing them just as they’re set ensures a soft interior.

• Let cookies cool completely before frosting to avoid melting or sliding.

• For piping, use a disposable piping bag or a Ziploc with the tip cut off for convenience.

Substitutions and Variations

• Gluten-Free: Use a gluten‑free lemon cake mix as a 1:1 substitute, assuming your mix is well-behaved.

• Lighter version: Use low‑fat cream cheese and part‑skim ricotta, though the cookies may be less rich.

• Lemon glaze: Instead of a sandwich frosting, use a simple glaze (powdered sugar + lemon juice) and drizzle on top.

• Other citrus flavors: Swap lemon zest with orange or lime zest and use matching cake mix (orange cake mix + lime zest) for variety.

• Add-in: Fold in mini chocolate chips or finely chopped white chocolate if you like bursts of extra sweetness.

• Vegan twist (experimental): Use vegan cream cheese and a vegan egg substitute; results may be softer in texture.

Storage Instructions

• Store the assembled cookies in the refrigerator in an airtight container for up to 4–5 days.

• Let refrigerated cookies sit at room temperature about 10–15 minutes before serving for better texture.

• You can freeze the frosted sandwiches: wrap individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.

• If freezing unfrosted cookies, store the baked, cooled cookies in a freezer container, then frost after thawing.

Nutritional Information

Yield: 30 cookies
Serving Size: 1 cookie

• Calories: 189

• Total Fat: 4 g

• Saturated Fat: 2 g

• Trans Fat: 0 g

• Unsaturated Fat: 1 g

• Cholesterol: 16 mg

• Sodium: 152 mg

• Carbohydrates: 37 g

• Fiber: 0 g

• Sugar: 29 g

• Protein: 2 g

(These values are approximate and depend on the exact cake mix and ingredients used.)

Serving Suggestions

• Serve these cookies with a cup of hot tea (Earl Grey or chamomile) to balance sweetness.

• They’re lovely at a spring brunch alongside fresh fruit or yogurt parfaits.

• Present them on a tiered dessert tray for showers, tea parties, or bridal gatherings.

• Pair with sparkling lemonade or a light citrus punch for a cohesive citrus-themed dessert table.

• Garnish with extra lemon zest or a dusting of powdered sugar just before serving.

Frequently Asked Questions About Lemon Ricotta Cookies

Q: Why use ricotta in cookies?
A: Ricotta cheese adds moisture, tenderness, and a slightly creamy texture without making the cookie overly dense. It keeps the cookie soft and cake-like inside.

Q: Can I skip the cake mix and make from scratch?
A: Yes — you could substitute a homemade lemon cookie base (flour, baking powder, sugar) but you’d need to adjust proportions and experiment. This version uses cake mix for ease and consistency.

Q: My frosting is too runny — what do I do?
A: First, chill the frosting in the fridge. Then gradually add powdered sugar until it reaches the right consistency. A firmer frosting can also be piped more neatly.

Q: Can I make the cookies ahead?
A: You can bake and freeze the cookies unfrosted, then frost after thawing. Or assemble them and freeze — just thaw in the fridge before serving. Fully assembled cookies should stay fresh in the fridge for up to 4–5 days.

Q: How do I transport these for events?
A: Use a cookie carrier with a flat rigid base. Chill the frosted cookies slightly first so the frosting firms. Layer with parchment paper or wax paper to prevent sticking. Keep them cool.

Q: Will they spread or flatten?
A: These cookies are quite stable, but make sure your baking sheet is cool and your oven is accurately at 350 °F to prevent excessive spread. Dropping dough 2 inches apart helps too.

Conclusion

Lemon Ricotta Cookies are a delightful balance of bright citrus and creamy softness — truly a cookie that tastes as elegant as it looks. Thank you for taking the time to explore this recipe with me! I hope you enjoy baking them as much as I enjoyed sharing the method. They’re easy to pull together, yet feel special enough for guests or celebrations. May your kitchen fill with the scent of lemon, and may each bite bring a little joy. Happy baking, and enjoy every delicious moment with your Lemon Ricotta Cookies!