These Soft Lemon Cookies are bright with lemon juice and zest, ideal for spring. Made with butter for flavor and ricotta for a light, airy texture, they bake into tender, soft cookies.

Lemon lifts the flavor of so many baked goods, and these cookies offer a gentle but unmistakable lemon note. The ricotta creates a spongy, tender crumb while butter adds depth. They’re simple to make and perfect alongside tea or for a spring gathering.

What These Cookies Are Like

• Difficulty – Straightforward recipe with no special techniques. These bake at a lower temperature so they cook through without browning too quickly.
• Taste – A fresh lemon flavor with a light, spongy texture from the ricotta.
• Yield – Makes about 26 cookies; easily doubled for a larger batch.

Ingredients

• All-purpose flour – Best for classic cookie structure.
• Baking powder – A small amount to help the cookies rise.
• Salt – Regular table salt to enhance flavor.
• Butter – Unsalted and at room temperature for proper creaming.
• Ricotta cheese – Gives a light, tender texture.
• Granulated sugar – For sweetness and structure.
• Lemon – Both zest and juice provide fresh citrus flavor.
• Egg – One large, at room temperature.
• Powdered sugar – For dusting when the cookies are cool.

REMEMBER: The full recipe and instructions are in the recipe card at the end of the post.

Instructions

1. Prepare the tray – Line a baking sheet with parchment paper and set aside.
2. Mix dry ingredients – In a medium bowl, whisk together flour, baking powder and salt; set aside.
3. Infuse the sugar – Combine lemon zest with the granulated sugar, rubbing with your fingers until evenly distributed, about 1 minute.
4. Cream butter, ricotta and sugar – Beat butter in a mixer on high for 1 minute. Add ricotta and beat another minute. Add the sugar and beat on high about 3 minutes until pale and increased in volume.
5. Add egg and lemon juice – Mix in the egg and lemon juice on high for about 2 minutes until light.
6. Combine with dry ingredients – Fold in the flour mixture by hand until just combined into a sticky dough. Cover and refrigerate 30 minutes.
7. Preheat oven – Heat oven to 325°F (160°C).
8. Shape cookies – Scoop or spoon dough into balls. If sticky, wet your hands lightly to roll. Place balls on the tray about 2 inches apart.
9. Bake and cool – Bake roughly 15 minutes until puffed and set. Cool on a rack, then dust with powdered sugar and serve.

Recipe Tips

• Room temperature butter and egg – Helps ingredients blend evenly for a consistent texture.
• Chill the dough 30 minutes – Cold dough reduces spreading and is easier to shape.
• Dampen hands when shaping – The dough is sticky; wetting hands slightly prevents sticking.
• Watch baking time – Ovens vary; mine took 15 minutes. Check for puffed, set cookies.

Substitutions

• Ricotta – If unavailable, mascarpone or cream cheese can be used for a slightly different but still tender result.
• Powdered sugar – Instead of dusting, whisk 1/2 cup powdered sugar with 1–2 tablespoons milk to make a simple glaze and drizzle over cooled cookies.

Serving and Storage

• Serve – Great for brunch, afternoon tea, holidays, or anytime you want a light citrus cookie.
• Storage – Store at room temperature in an airtight container for up to 3 days, in the refrigerator for about 5 days, or freeze for up to 2 months.

Frequently Asked Questions

Soft Lemon Cookies

These Soft Lemon Cookies are bright with lemon juice and zest, with butter for flavor and ricotta for a light, fluffy texture.

Prep Time20 mins

Cook Time15 mins

Chill time30 mins

Total Time1 hr

Course: Cookies, Dessert

Cuisine: North American

Servings: 26 cookies

Calories: 100 kcal per cookie

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup ricotta cheese
• 3/4 cup granulated white sugar
• Zest of one lemon
• 1 tablespoon lemon juice
• 1 large egg
• 2 tablespoons powdered sugar (for dusting)

Instructions

1. Line a baking tray with parchment paper and set aside.
2. In a medium bowl, combine the flour, baking powder and salt.
3. Mix lemon zest into the granulated sugar until evenly incorporated.
4. Beat butter in a mixer on high 1 minute. Add ricotta and beat 1 minute more. Add sugar and beat 3 minutes until pale and doubled in volume.
5. Add the egg and lemon juice; beat on high about 2 minutes.
6. Fold in the flour mixture by hand until just combined. Cover and refrigerate 30 minutes.
7. Preheat oven to 325°F (160°C).
8. Scoop dough into balls (wet hands if sticky) and place on the tray 2 inches apart.
9. Bake about 15 minutes until puffed and set. Cool on a rack and dust with powdered sugar.

*Appliance times vary; prep and cook times are estimates.

Nutrition Facts

Soft Lemon Cookies

Amount Per Serving (1 cookie)

Calories 100

Fat 4g

Carbohydrates 13g

Protein 2g

* Percent Daily Values are based on a 2000 calorie diet.

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