Pillowy, Lemony, and Perfectly Sweet – Just Like Nonna Makes! ☕🍪
Ricotta isn’t just for savory dishes—it’s a magical ingredient that turns any dessert into something incredibly light, soft, and flavorful.
These Ricotta Cookies are a perfect example: golden, tender on the inside, and kissed with lemon zest. They’re ideal for a coffee break, a sweet snack, or a quick dessert you can whip up in no time.
Originally baked as a last-minute treat, these cookies are proof that simplicity in Italian baking never disappoints.
💛 Why Nonna Loves These Cookies
🍋 Incredibly Soft – Thanks to creamy ricotta, every bite melts in your mouth.
🧁 Quick to Prepare – No fancy steps or chill time required.
🥄 Perfect with Coffee – Nonna says they’re “coffee’s best friend.”
🍽 Light But Satisfying – Not overly sweet, but just right.
🧺 Perfect for Gifting – Stay fresh for days and are easy to package.
DOWNLOAD PDF OF RICOTTA COOKIES RECIPE HERE:
🕒 Cooking Time
| Time | |
|---|---|
| Prep Time | 30 minutes |
| Bake Time | 18–20 minutes |
| Total Time | 50 minutes |
| Servings | 20–22 cookies |
📝 Ingredients
🔸 For the Cookies:
1 cup (8.8 oz / 250 g) whole milk ricotta cheese
2 cups (8.8 oz / 250 g) all-purpose flour (00 flour works great)
¾ cup (5.3 oz / 150 g) granulated sugar
1 medium egg (approx. 1.9 oz / 55 g)
1½ tsp baking powder (8 g)
Zest of 1 lemon
Powdered sugar (for dusting, optional)
🍴 Method
Preheat your oven to 340°F (170°C) and line a baking tray with parchment paper.
In a large bowl, combine the ricotta, sugar, egg, and lemon zest. Mix with a spatula until smooth.
Sift together the flour and baking powder, then add them to the ricotta mixture in two parts.
Mix until the dough is soft, smooth, and easy to handle (slightly sticky is fine).
Wet your hands slightly, scoop about 1 tbsp (around 20–25 g) of dough, roll into a ball, and place on the baking tray.
Repeat until all dough is used. Leave a little space between cookies—they’ll puff, not spread.
Bake for 15–18 minutes, or until lightly golden on the bottom.
Cool completely, then dust generously with powdered sugar.
📊 Nutritional Facts (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | ~110 kcal |
| Carbohydrates | 16 g |
| Sugar | 9 g |
| Fat | 3.5 g |
| Protein | 2 g |
| Fiber | 0.3 g |
| Sodium | 30 mg |
🧁 Tips & Tricks
For a stronger lemon flavor, add ½ tsp lemon juice or a few drops of lemon extract.
Don’t overbake – these cookies should stay soft, not dry.
You can replace lemon zest with orange zest or vanilla extract for variety.
Store in an airtight container for up to 5 days, or freeze unbaked dough balls for later.
NONNA'S RICOTTA COOKIES
Notes
Ingredients
🔸 For the Cookies:
- 1 cup (8.8 oz / 250 g) whole milk ricotta cheese
- 2 cups (8.8 oz / 250 g) all-purpose flour (00 flour works great)
- ¾ cup (5.3 oz / 150 g) granulated sugar
- 1 medium egg (approx. 1.9 oz / 55 g)
- 1½ tsp baking powder (8 g)
- Zest of 1 lemon
- Powdered sugar (for dusting, optional)
🍴 Method
- Preheat your oven to 340°F (170°C) and line a baking tray with parchment paper.
- In a large bowl, combine the ricotta, sugar, egg, and lemon zest. Mix with a spatula until smooth.
- Sift together the flour and baking powder, then add them to the ricotta mixture in two parts.
- Mix until the dough is soft, smooth, and easy to handle (slightly sticky is fine).
- Wet your hands slightly, scoop about 1 tbsp (around 20–25 g) of dough, roll into a ball, and place on the baking tray.
- Repeat until all dough is used. Leave a little space between cookies—they’ll puff, not spread.
- Bake for 15–18 minutes, or until lightly golden on the bottom.
- Cool completely, then dust generously with powdered sugar.
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