These soft Italian lemon ricotta cookies are topped with sweet white chocolate frosting, pistachios and lemon zest for extra vibrant citrus flavor.
Italian Cookies
Not only are these Lemon Ricotta Cookies delicious, but they are also very easy to make. If you never had ricotta cookies, you have to try this recipe. Italian ricotta cookies are similar to small cakes. They are soft, chewy and not too sweet. The white chocolate frosting adds the perfect amount of sweetness, and the extra lemon zest adds lemony citrus flavor to every bite. The chopped, unsalted pistachios are complimentary to the cookie and give them added flavor and crunch. These cookies are great to enjoy year-round. They are a perfect treat during the warmer season. At the same time, they are great addition to your holiday cookie platter or Christmas cookie exchange.
Ingredients for the Lemon Ricotta Cookie Recipe
For the Cookies
Flour – all-purpose
Unsalted Butter – room temperature
Sugar – granulated white
Ricotta Cheese – Full fat works best
Egg – room temperature
Lemon Zest – freshly zested
Lemon Extract – pure, do not use imitation
Baking Powder
Vanilla Extract – pure, do not use imitation
Salt – regular table salt is fine
For the White Chocolate Frosting
Powdered Sugar
White Chocolate Chips – we used Ghirardelli white chocolate chips, but you can use your favorite brand
Unsalted Butter – melted
Heavy Cream
Lemon Extract – pure, do not use imitation
Add Toppings
Pistachios - unsalted, chopped
Lemon Zest
How to Make White Chocolate Frosting
White chocolate frosting can be easily made with just a few simple ingredients. It is a delicious, sweet topping for sugar cookies, cakes or these soft ricotta lemon cookies. Follow these simple directions for make the perfect white chocolate frosting.
- Melt butter in a large bowl in the microwave.
- Place white chocolate chips in the melted butter and stir and mix until chips melt and are combined with the butter.
- Add powdered sugar, heavy cream and lemon extract to the butter mixture and mix well. You should have a thick, but spreadable consistency. If too dry add a little heavy cream at a time, if too loose add more powdered sugar.
How to make Italian Lemon Ricotta Cookies
The easiest way to make these Italian lemon ricotta cookies is by following these simple directions. I find that if I gather and prepare the ingredients for a recipe first, it is easier and faster to put it together.
- Mix flour, baking powder and salt well in a large mixing bowl, set aside.
- In a separate bowl whisk egg, lemon zest, lemon extract and vanilla extract, set aside.
- Place butter, ricotta and sugar into the bowl of an electric mixer. With the whisk attachment, whip together until smooth.
- Add mixture to the bowl and continue mixing.
- Turn mixer to low, and slowly add the flour mixture, a little at a time to the bowl. Continue mixing until blended. Scrape sides as needed.
- Place the cookie dough in a bowl and cover. Place in the refrigerator for at least an hour to chill.
- When ready to bake, heat oven to 350 degrees.
- Place about a rounded tablespoon cookie dough on a cookie sheet lined with parchment paper. Make sure cookies are at least 2 inches apart.
- Bake for 15-17 minutes. Let cool completely.
- Frost cookies and top with chopped pistachios and lemon zest.
Frequently Asked Questions about Ricotta Cookies
Can you make ricotta cookie batter ahead of time?
How long do ricotta cookies last?
Once you baked a batch of cookies, you can store baked ricotta cookies in an airtight container for 2-3 days or refrigerate them for up to 1 week. If you have frosted the cookies, I recommend that they are stored in the refrigerator. It is best to frost them before serving. The frosting should be refrigerated as well and brought to room temperature when ready to use.
Can frosted ricotta cookies be frozen?
More Cookies to try...
Italian Lemon Ricotta Cookies
Equipment
- high speed mixer
Ingredients
Lemon Ricotta Cookies
- 2 cups all-purpose flour
- ½ cup unsalted butter 1 stick room temperature
- 1 cup sugar
- ½ cup ricotta cheese
- 1 egg room temperature
- 2 teaspoons lemon zest – one lemon
- 1 ¼ teaspoons baking powder
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
White Chocolate Frosting
- 1 cup powdered sugar
- ¼ cup white chocolate chips
- 1 tablespoon unsalted butter
- 3-4 tablespoons heavy cream
- 1 teaspoon lemon extract
Toppings
- ⅓ cup chopped unsalted pistachios
- zest of one lemon
Instructions
White Chocolate Frosting
- Melt butter in a large bowl in the microwave.
- Place white chocolate chips in the melted butter and stir and mix until chips melt and are combined with the butter.
- Add powdered sugar, heavy cream and lemon extract to the butter mixture and mix well. You should have a thick, but spreadable consistency. If too dry add a little heavy cream at a time, if too loose add more powdered sugar.
Lemon Ricotta Cookies
- Mix flour, baking powder and salt well in a large mixing bowl, set aside.
- In a separate bowl whisk egg, lemon zest, lemon extract and vanilla extract, set aside.
- Place butter, ricotta and sugar into the bowl of an electric mixer. With the whisk attachment, whip together until smooth.
- Add mixture to the bowl and continue mixing.
- Turn mixer to low, and slowly add the flour mixture, a little at a time to the bowl. Continue mixing until blended. Scrape sides as needed.
- Place the cookie dough in a bowl and cover. Place in the refrigerator for at least an hour to chill.
- When ready to bake, heat oven to 350 degrees.
- Place about a rounded tablespoon cookie dough on a cookie sheet lined with parchment paper. Make sure cookies are at least 2 inches apart.
- Bake for 15-17 minutes. Let cool completely.
- Frost cookies and top with chopped pistachios and lemon zest.
