Lemon Ricotta Cookies – an easy slice-and-bake shortbread-style cookie that’s bright with lemon and tender thanks to ricotta. Lower in fat than traditional butter cookies, these can be prepared ahead and stored in the freezer.
I remember my grandmother and mother making cookies they called “Machine Cookies.” They used a special attachment on a meat grinder to press out buttery cookie dough studded with lemon zest, producing pounds of crisp, melt-in-your-mouth cookies in a variety of shapes. Those cookies were irresistible—you couldn’t stop at one or two.
These Lemon Ricotta Cookies bring that same fresh lemon character with much less fat. Ricotta supplies natural moisture, allowing you to cut back on butter without sacrificing texture. The dough is simple to make by hand—no special equipment required—and it’s ideal for slice-and-bake preparation. Make the dough in advance, freeze the logs, and bake fresh cookies whenever you like.
This Lemon Ricotta Cookies recipe yields light, delicate cookies with a subtle tang and a tender crumb. The addition of desiccated coconut creates a thin textured exterior when the logs are rolled, adding visual interest and a gentle coconut note that complements the lemon. These cookies remain pale after baking and should be removed from the oven while still light in color for the best texture.
-
1/2
cup
unsalted butter
room temperature (1 stick + 2 tsp; 125 g) -
1/2
cup
ricotta cheese
(125 g), well drained -
1 1/4
cup
powdered sugar
(180 g), sifted -
1/4
tsp
baking soda -
1
egg - zest of 1 lemon
-
1
Tbsp
lemon juice -
1/2
tsp
vanilla extract -
3
cups
all-purpose flour
(430 g) -
2/3
cup
desiccated coconut
-
In a mixing bowl, beat the room-temperature butter and ricotta together for about 1 minute until smooth and combined.
-
Add the powdered sugar and baking soda and continue beating until the mixture becomes creamy and well incorporated.
-
Beat in the egg, finely grated lemon zest, lemon juice, and vanilla extract until evenly mixed.
-
Stir in the flour with a spoon until the dough begins to come together. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Avoid overworking.
-
Divide the dough into two equal portions. Shape each portion into a log about 8 inches (20 cm) long.
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Spread half of the desiccated coconut on a sheet of plastic wrap or parchment. Place one log on top and roll it so the coconut adheres to the outside. Wrap tightly and chill in the refrigerator for at least 2 hours. Repeat with the second log and the remaining coconut.
-
Preheat the oven to 375°F (175°C). Line a baking sheet with parchment paper.
-
Unwrap the chilled logs and slice them into thin rounds. Place the slices on the prepared baking sheet, leaving a little space between each cookie.
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Bake for 8–10 minutes. The cookies should remain pale and just set; avoid browning to keep them tender.
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Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. They firm up slightly as they cool.
Tips for best results: use whole-milk ricotta that has been well drained to avoid excess moisture in the dough. If your ricotta is very wet, place it in a fine mesh strainer and let it drain in the refrigerator for 30–60 minutes. For a brighter lemon flavor, add an extra 1/2 teaspoon of grated lemon zest. If you prefer a plain exterior, skip the coconut and roll the chilled logs in powdered sugar before slicing.
Storage and make-ahead instructions: these slice-and-bake logs freeze very well. Wrap each log tightly in plastic wrap and place in a resealable freezer bag; they will keep in the freezer for up to 3 months. To bake from frozen, slice the logs while still cold and increase baking time by a minute or two as needed, watching closely to prevent browning. Baked cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
This recipe was first published on: December 22, 2015