The soft ricotta and lemon cookies — easy and fragrant are a simple, wholesome recipe, perfect when you want a delicate but irresistible sweet. These little soft balls encapsulate all the freshness of lemon and the creaminess of ricotta, giving a tender texture that wins you over at the first bite.
Made with type 2 flour, they are light — ideal for breakfast or to accompany a cup of tea in the afternoon.
A homemade treat, in perfect BriCciola style, that delights both adults and children.
Do you love soft, fragrant baked goods? Take a look at these other ricotta and lemon recipes, tested and approved by my family.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 15 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients
- 7 oz ricotta (about 3/4 cup)
- 1 egg
- 1 3/4 cups type 2 flour (about 7.8 oz (220 g); you may need a little more depending on the ricotta's consistency)
- 1/4 cup granulated sugar (about 1 1/2 tbsp (20 g) in the dough + about 2 1/2 tbsp (30 g) for coating)
- 2 tsp baking powder (for cakes)
- 1 lemon zest (grated)
- as needed powdered sugar (optional)
Tools
Below is the list of tools I used to make the recipe.
For some of these you’ll find a clickable Amazon icon, so you can purchase them directly from there if you wish.
- 1 Bowl
- 1 Lemon grater
- 1 Fork
- 1 Baking sheet
- 1 Silicone mat oven baking silicone mat
Steps
In a large bowl, combine about 1 1/2 tbsp (20 g) of sugar with the grated lemon zest to prepare fragrant, soft cookies.
Mix well to release all the essential oils and an intense aroma.
Add the ricotta and mash with a fork until you get a smooth, homogeneous cream. Then incorporate the egg, the baking powder and the sifted flour.
Combine first with the fork and then work the dough with your hands until you obtain a soft, slightly sticky ball that should not stick between your fingers.
The amount of flour used is about 1 3/4 cups (220 g), but you may need a few more grams depending on the ricotta’s consistency.
Take portions of dough of about 1 oz (30 g) each and shape them into balls. Roll them in the remaining sugar (about 2 1/2 tbsp / 30 g) for a light coating.
If you prefer sweeter cookies, you can add a few extra grams of sugar directly to the dough.
Place the balls on a baking sheet lined with a silicone baking mat or parchment paper and bake in a static oven at 356°F (180°C) for 17 minutes, until they are slightly golden on the surface — perfect for breakfast or a snack.
Although the sugar in the dough is already perfectly balanced, once baked and cooled I wanted to add a little indulgence: a dusting of powdered sugar that makes them even more fragrant, soft and irresistible.
How to store the soft ricotta and lemon cookies
The soft ricotta and lemon cookies can be stored in an airtight container at room temperature for 2–3 days, retaining their softness and aroma.
To extend their shelf life up to one week, it is advisable to keep them in the refrigerator.
Before serving, let them return to room temperature to recover their original softness.
If you want to make them in advance, the cookies can also be frozen: once cooled, place them in a freezer container or bag and thaw them in the fridge when ready to eat.
If you want to make them in advance, the cookies can also be frozen: once cooled, place them in a freezer container or bag and thaw them in the fridge when ready to eat.
FAQ (Questions & Answers)
Did you like the recipe for the soft ricotta and lemon cookies — easy and fragrant?
Let me know in the comments if you tried them.
They are always ideal, perfect to enjoy with a cup of tea or milk in the afternoon.
Can I use a different flour than type 2?
Answer: Yes, 00 (all-purpose) or whole wheat flours work well, but they may slightly change softness and absorption.
