Bright Zesty Ina Garten’s Lemon Ricotta Cookies Recipe to Charm All

These soft, pillowy lemon ricotta cookies with Ina Garten’s touch burst with zesty brightness and delicate sweetness.

Her delightful recipe combines classic Italian baking techniques with bright citrus notes.

The cookies melt effortlessly on your tongue, releasing a tangy lemon flavor that dances across your palate.

Creamy ricotta cheese adds a luxurious texture that sets these treats apart from ordinary sugar cookies.

Each bite promises a perfect balance of tender crumb and vibrant lemon essence.

Rich yet light, these cookies make an elegant dessert for any occasion.

Whip up a batch and let the sunshine of flavor brighten your day.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 202 kcal

Servings: 24

Everything for Ina Garten Lemon Ricotta Cookies

• All-Purpose Flour: Provides structure and helps bind the cookie together, choose unbleached flour for better texture.
• Baking Powder: Creates lightness and helps cookies rise evenly, make sure it's fresh for maximum lift.
• Salt: Enhances overall flavor and balances sweetness, use fine sea salt for even distribution.

• Unsalted Butter: Delivers rich, creamy flavor, ensure it's at room temperature for smooth mixing.
• Granulated Sugar: Adds sweetness and helps create a tender cookie, opt for pure cane sugar.
• Eggs: Bind ingredients and provide richness, use large, fresh eggs at room temperature.
• Ricotta Cheese: Creates incredible moisture and tender crumb, choose whole milk ricotta for best results.
• Lemon Juice, Lemon Zest: Brighten the cookie with zesty, citrusy notes, use fresh lemons for most vibrant flavor.

• Powdered Sugar: Creates smooth, shiny topping, sift to prevent lumps.
• Lemon Juice, Lemon Zest: Adds tangy dimension to the glaze, fresh citrus makes a significant difference.

Tools to Bake Ina Garten Lemon Ricotta Cookies

• Electric mixer: Perfect for creaming butter and sugar until fluffy and mixing ingredients smoothly.
• Medium bowl: For combining dry ingredients like flour, baking powder, and salt.
• Large mixing bowl: Essential for mixing wet ingredients and creating cookie dough.
• Measuring cups and spoons: Ensures accurate ingredient measurements.
• Parchment paper: Prevents cookies from sticking and makes cleanup easy.
• Baking sheets: Provides even heat distribution for baking cookies.
• Spoon or cookie scoop: Helps create uniform cookie sizes.
• Small bowl: For preparing the lemon glaze.
• Zester or grater: Needed to zest lemons for added flavor.
• Cooling rack (optional): Allows cookies to cool evenly after baking.

Baking Steps for Ina Garten Lemon Ricotta Cookies

• Oven Preparation

Warm up the kitchen by setting the oven to a cozy temperature, creating the perfect baking environment.

• Dry Ingredient Blend

Combine the flour mixture in a medium bowl, letting the baking powder and salt mingle and get acquainted.

• Creamy Cookie Base

Whip the butter and sugar into a cloud-like fluffiness, then gently introduce eggs one at a time. Fold in the creamy ricotta, bright lemon juice, and zesty lemon zest to create a sunshine-inspired dough.

• Baking Magic

Dress baking sheets in parchment paper and dollop generous spoonfuls of dough, giving each cookie room to spread its wings. Slide into the oven and watch them transform into golden-edged delights, then let them rest and cool on the baking sheet.

• Lemony Finishing Touch

Craft a silky glaze by blending powdered sugar with tangy lemon juice and fragrant zest. Delicately drizzle and spread the glaze over each cookie, then allow them to set and develop their full flavor profile. Tuck the completed cookies into a charming container for safekeeping.

Flavor Options for Ina Garten Lemon Ricotta Cookies

• Carefully grate only the yellow part of the lemon to avoid the bitter white pith, maximizing bright citrus flavor without unwanted bitterness.
• Adjust spoon size for smaller bite-sized treats or larger bakery-style cookies, ensuring consistent baking by using a cookie scoop for uniform shapes.
• Swap regular lemon juice with Meyer lemon juice for a sweeter, more complex citrus profile that elevates the cookie's overall taste.
• Experiment with different citrus glazes like orange or lime for unique flavor twists, or add a sprinkle of lavender or poppy seeds for extra texture and visual appeal.
• Keep cookies in an airtight container with parchment paper between layers to maintain their soft texture and prevent sticking for up to 5 days at room temperature.

Presenting Ina Garten Lemon Ricotta Cookies

• Pair with Fresh Delights: Serve these tangy lemon ricotta cookies alongside a chilled glass of iced tea or fresh lemonade for a refreshing summer treat.
• Breakfast Companion: Enjoy these light, zesty cookies with a morning cappuccino or alongside a creamy yogurt parfait for a delightful breakfast experience.
• Dessert Platter Charm: Arrange the cookies on a beautiful platter with fresh berries, mint leaves, and a dusting of powdered sugar to create an elegant dessert presentation that will impress guests.
• Gift-Worthy Packaging: Stack the cookies in a clear cellophane bag tied with a bright ribbon, making them a perfect homemade gift for friends, teachers, or holiday gatherings.

Storing Ina Garten Lemon Ricotta Cookies Properly

• Optimize Cookie Freshness: Store these delicate lemon ricotta cookies in an airtight container at room temperature, separating layers with parchment paper to prevent sticking.
• Extend Shelf Life: Cookies stay deliciously soft and tangy for 3-4 days when kept in a sealed container away from direct sunlight and heat sources.
• Freeze for Later: Wrap individual cookies in plastic wrap, place in a freezer-safe container, and enjoy up to 2 months later. Thaw at room temperature for best texture and flavor.
• Make-Ahead Magic: Prepare cookie dough in advance and refrigerate for up to 2 days before baking, or freeze unbaked dough balls for spontaneous baking moments.

Heavenly Ina Garten Lemon Ricotta Cookies Recipe

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4.6 from 19 reviews

• Total Time: 30 minutes
• Yield: 24 1x

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Description

Ina Garten’s lemon ricotta cookies blend zesty citrus with creamy cheese for a delightful dessert. Sweet, tangy treats welcome home bakers to savor each delicate, lemony bite you’ll adore.

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Ingredients

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• 1 (15-oz / 425 g) whole milk ricotta cheese
• 2 eggs
• 1 stick (113 g / 4 oz) unsalted butter, soft
• 2 cups (400 g) sugar
• 2 ½ cups (300 g) plain flour
• 1 tsp baking powder
• 1 tsp salt
• 3 tbsps (45 ml) lemon juice
• Zest of 1 lemon
• 1 ½ cups (180 g) powdered sugar
• 3 tbsps (45 ml) lemon juice
• Zest of 1 lemon

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Instructions

1. Dry Ingredient Preparation: Sift flour, baking powder, and salt together in a medium bowl, creating a uniform dry mixture for seamless integration.
2. Butter Creaming: Utilize an electric mixer to whip butter and sugar until achieving a light, voluminous texture, approximately 3 minutes.
3. Egg Incorporation: Introduce eggs one at a time into the creamed mixture, ensuring thorough blending and maintaining a smooth consistency.
4. Wet Ingredient Fusion: Gently fold ricotta cheese, lemon juice, and lemon zest into the butter mixture, creating a fragrant and cohesive base.
5. Dough Formation: Gradually merge dry ingredients with wet ingredients, stirring until a soft, malleable cookie dough develops.
6. Baking Preparation: Cover two baking sheets with parchment paper and carefully drop rounded tablespoon-sized dough portions, spacing them evenly.
7. Baking Process: Position sheets in a preheated oven at 375°F, baking for 15 minutes until cookies display delicate golden edges.
8. Cooling Phase: Allow cookies to rest on baking sheets for 20 minutes, enabling structural stabilization and even cooling.
9. Glaze Creation: Whisk powdered sugar, lemon juice, and lemon zest in a small bowl until achieving a smooth, glossy lemon glaze.
10. Finishing Touch: Delicately spread glaze over cooled cookies using a spoon, ensuring even coverage.
11. Setting Period: Let glazed cookies rest for 2 hours, allowing the glaze to completely harden and set.
12. Storage: Transfer cookies to an airtight container to preserve their delicate texture and vibrant lemon flavor.

Notes

• Soften Butter Perfectly: Let butter sit at room temperature for 30-45 minutes before mixing to ensure smooth, even creaming with sugar.
• Zest with Care: Use a microplane or fine grater to extract only the bright yellow part of lemon skin, avoiding bitter white pith underneath.
• Measure Ricotta Precisely: Drain excess moisture from ricotta cheese using a cheesecloth or paper towel to prevent overly wet cookie dough.
• Glaze Consistency Matters: Add powdered sugar or lemon juice gradually when making glaze to achieve the ideal thick yet spreadable texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 24
• Calories: 202
• Sugar: 14 g
• Sodium: 95 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 33 mg