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Lemon Ricotta Cookies
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Italian Lemon Ricotta Cookies Recipe

A super easy Italian ricotta cookies recipe made with olive oil (no butter) and whole milk ricotta cheese. Crispy on the bottom and fluffy in the center with a decadent lemon glaze and poppy seeds sprinkle.
Course Dessert
Cuisine Italian
Keyword Christmas cookies, Italian cookies, ricotta cookies
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 25
Calories 227kcal
Author Florentina


  • 2.5 cups all purpose flour
  • 1 lb ricotta cheese
  • 1/2 cup extra Virgin olive oil
  • 1 tsp vanilla extract (or the seeds from 1 vanilla bean)
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 2 cups cane sugar
  • 2 organic eggs
  • 3/4 tsp sea salt
  • 1 tsp baking powder
  • 1/4 cup poppy seeds

for the lemon glaze

  • 1 large lemon juiced and zested
  • 2 cups Powder sugar + more as needed


  • Preheat your oven to 375"F .
  • In a large mixing bowl whisk together the flour, baking powder and sea salt. Set aside.
  • In a separate bowl whisk together the egg with the sugar, vanilla extract and olive oil until creamy. Add the ricotta cheese and whisk together until incorporated. Whisk in the juice and zest from 1 lemon then pour all the wet ingredients on top of the flour mixture.
  • Using a spatula fold the wet mixture into the dry until combined.
  • Line two baking sheets with parchment paper and using two spoons drop the cookie dough by spoonful on the sheet leaving about 1 1/2 inch space in between.
  • Bake the ricotta cookies in the preheated oven for about 17 to 20 minutes until golden brown around the edges.
  • Using a small cookie spatula transfer them to a cooling rack.
  • Once the ricotta cookies have cooled off completely, make your lemon glaze by whisking together the juice from 1 lemon with the powder sugar. Add more powder sugar if needed, until desired consistency is achieved.
  • Using a small spoon add some of the glaze to each ricotta cookie and sprinkle with the reserved lemon zest and poppy seeds.
  • Allow to glaze to set for about 45 minutes. Store in an airtight container.


Cookie Variations
  • Sweet glaze of 2 cups powdered sugar + 3 Tbsp milk and sprinkle with coconut flakes.
  • Make orange icing + orange zest instead of lemon.
  • Replace the vanilla extract with anise or almond extract and sprinkle with slivered almonds.
  • Dress them for Christmas with dried cranberries and chopped pistachio nuts.
  • Add 1/2 cup of dark chocolate chips to the batter and sprinkle with powdered sugar.
  • Replace the poppy seeds with Christmas sprinkles or any special occasion sprinkles.


Calories: 227kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 67mg | Fiber: 1g | Sugar: 26g | Vitamin A: 101IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg