Ina Garten Lemon Ricotta Cookies

I wasn’t looking for a new cookie recipe—I have my staples. But something about ricotta in a cookie made me pause. Would it be cake-like? Too wet? Too dense? I tried Ina’s version out of curiosity—and now they’re the first thing I bake when lemons are in season.

Here’s why they work so well—and how to get that cloudlike texture every time.

What Surprised Me

It’s the texture. Not chewy, not crisp—more like a soft lemony pillow. And the glaze? It’s not just decoration. The zest in it gives a sharp, bright contrast to the soft cookie underneath.

• Ricotta adds moisture without making the dough sticky.
• Two eggs and plenty of sugar help the cookies puff just slightly, staying tender but not flat.
• Letting the glaze dry is essential—it turns from tacky to satiny after about two hours.

My Ingredient Notes

• All-purpose flour – Standard, no need for cake flour here. I always fluff it first before measuring.
• Unsalted butter – Room temperature, but not melting. Too soft, and the cookies will spread too much.
• Whole milk ricotta – Look for one without too much liquid. If it seems wet, drain it briefly in a fine-mesh sieve.
• Fresh lemon juice and zest – Don’t skip the zest—it gives more lemon flavor than the juice alone.
• Powdered sugar – Sift it before mixing the glaze to avoid lumps.

Smart Swaps I’ve Actually Tried

• Orange instead of lemon – Worked beautifully. Slightly more floral.
• Half whole wheat flour – Makes them slightly nuttier and darker. Still soft, still sweet.
• Added 1 tsp vanilla – Rounds out the flavor, especially if your lemons aren’t very strong.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Cookies spread too much	Butter too soft, dough overmixed	Chill dough 15 min if too soft
Glaze slid off the cookies	Cookies were warm	Wait until fully cooled to glaze
Cookies felt dense	Overmixed after adding dry ingredients	Mix just until combined

How to Make Ina Garten’s Lemon Ricotta Cookies

1. Preheat oven to 375°F. Line two baking sheets with parchment.
2. Mix dry ingredients. In a medium bowl, whisk flour, baking powder, and salt.
3. Cream butter + sugar. In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
4. Add eggs, ricotta, lemon juice, zest. Beat until smooth.
5. Mix in dry ingredients. Add flour mix and stir just until combined. Don’t overwork it.
6. Scoop dough. Drop heaping tablespoons (or use a 2-Tbsp scoop) onto baking sheets.
7. Bake 15 minutes. Edges should just start to turn golden. Centers will look soft.
8. Cool 20 minutes. Cookies will firm up as they cool.

To glaze:
9. Whisk powdered sugar, lemon juice, and zest until smooth.
10. Spoon ½ tsp glaze onto each cooled cookie. Let dry for 2 hours at room temperature.

Tips From My Kitchen

• I use a cookie scoop for even portions—it keeps them round and bakes them evenly.
• Let the glaze sit uncovered. Covering them while wet makes them sticky.
• If stacking to store, use wax paper between layers to keep the glaze intact.

Storage + Serving

• Room temperature: Airtight container, 2–3 days.
• Fridge: Up to 1 week, especially helpful in warm kitchens.
• Freezer: Freeze plain or glazed cookies up to 3 months. Thaw at room temp.

Reader Qs Answered

Q: Can I make the dough ahead?
Yes. Cover and refrigerate up to 24 hours. Let sit 10 minutes before scooping if chilled.

Q: Can I skip the glaze?
Technically yes, but the cookies lose their balance without it. Try a dusting of powdered sugar if you prefer dry tops.

Q: Why didn’t my cookies rise much?
Check your baking powder—if it’s expired or old, the dough won’t lift. Also, don’t flatten the dough before baking.

Try More Recipes:

• Ina Garten Ginger Snap Cookies 
• Ina Garten Mexican Wedding Cookies
• Ina Garten Cowboy Cookies