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Photo Credit: Elizabeth Newman

Lemon Ricotta Cookies with Lemon Glaze

More cakey than crispy, these little tea cakes puff up as they bake, almost like little muffin tops. The ricotta gives them a rich, soft texture, and the tart lemon glaze cools into a deliciously crackly layer. 

lemon ricotta cookies

Lemon Ricotta Cookies with Lemon Glaze

Prep Time

15 minutes

Cook Time

105 minutes




Giada De Laurentiis

Image of Lemon Ricotta Cookies with Lemon Glaze


  • 2 ½ cups all-purpose flour (310 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon salt (4 grams)
  • ½ cup 1 stick unsalted butter, at room temperature (113 grams)
  • 2 cups granulated sugar (400 grams)
  • 2 eggs
  • 1 15-ounce container whole-milk ricotta cheese (425 grams)
  • Zest of one lemon
  • 3 tablespoons freshly squeezed lemon juice (45 grams)
  • For the Glaze

  • 1 ½ cups confectioners' sugar (180 grams)
  • Zest of 1 lemon
  • 3 tablespoons freshly squeezed lemon juice (45 grams)


  1. Preheat the oven to 375°F. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
  2. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon zest, and lemon juice and beat to combine. Stir in the dry ingredients.
  3. Line the 2 baking sheets with parchment paper. Spoon the dough onto the baking sheets using 2 tablespoons for each cookie. Bake for 15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  4. While they cool, combine the confectioners' sugar, lemon zest, and lemon juice in a small bowl and stir until smooth. Spoon about ½ teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container.



per serving
Amount/Serving % Daily Value
19 grams
2 grams
4 grams
Saturated Fat
2 grams
18 milligrams
74 milligrams
1 grams
13 grams
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8 reviews & comments

  • Author's avatar image

    These are a winner! I changed up the recipe based on comments. I only used 1 1/2 cups sugar instead of 2 cups. I substituted lemon extract instead of fresh lemon and added a splash of vanilla. To make them festive for the holiday, I added dried cranberries. Baked at 350 for 15 minutes instead of 375. Perfection!

  • Author's avatar image
    Kathy W.

    How long can I keep them on the counter? Should I refrigerate them after a few days? Do these cookies freeze well? How long can they freeze?

  • Author's avatar image
    Kathy A

    GF version would be awesome!

  • Author's avatar image
    Nancy Murray

    So easy, elegant and delicious! Proudly giving them as gifts today.

  • Author's avatar image
    Ed Palmer

    Mamma Mia! Just like Grams Lombardo made them!!!!

  • Author's avatar image
    Damiano Minuto

    These are really awesome with so much flavor. Would love to have way less sugar though because they are very sweet!

  • Author's avatar image
    Lindsey Johanson

    The BEST cookies ever. ever. ever. Make these all the time! Find they are best when using Galbani ricotta & refrigerating the dough overnight before making. The entire family loves these and requests all the time!

  • Author's avatar image
    Marcy Denyer

    These are sweetest, most special cookies! I originally saw them made on one if Giada’s shows. The lemon glaze is so fantastic! I have used it on endless baked goods since Giada provided the simple recipe, even if they recommended a heavier frosting. It’s simple and delicious. Perfect for lemon lovers!

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