Lemon Poppy Seed Ricotta Cookies


Summer weekends were made for these bright and flavorful, melt-in-your-mouth Lemon Poppy Seed Ricotta Cookies! They’ve got the perfect balance of lemon and sweetness, they’re amazingly soft and they’re simply too good to resist. A new crowd favorite for sure!

Lemon Poppy Seed Ricotta Cookies

Ricotta Cookies

No, ricotta isn’t just for dinner (like these go-to Lasagna Roll Ups and that Lemon Ricotta Parmesan Pasta). It makes delicious desserts like the classic Cannoli, Lemon Ricotta Cake, and these easy Cannoli Cream Filled Puff Pasty Tarts. But of course one of the best desserts you can make with cannoli are the heavenly Italian Ricotta Cookies.

You don’t taste the ricotta in the cookies but rather you it lends a wonderful richness and moisture to the cookies. It’s like that secret ingredient that no one could quite put there finger on.

Since ricotta cookies are one of my favorites (have you tried my Orange Chocolate Chip Ricotta Cookies yet??), I decided to throw out another flavor – these oh so tasty Lemon Poppy Seed Ricotta Cookies.

It’s a classic pairing with that tangy lemon and the added texture of those chewy flecks of poppy seeds (which also add a nice background layer of flavor to compliment the lemon). It’s a match that was destined to be in ricotta cookie form. These are without a doubt a must try cookie!

Lemon Poppy Seed Ricotta Cookies

Ingredients for These Cookies

  • Flour
  • Poppy seeds
  • Baking powder
  • Salt
  • Granulated sugar
  • Unsalted butter
  • Lemons
  • Egg
  • Ricotta cheese
  • Vanilla
  • Powdered sugar

(Scroll below for full recipe.)

Lemon Poppy Seed Ricotta Cookies

How to Make These Cookies

In a mixing bowl whisk together flour, poppy seeds, baking powder and salt. Set aside.

Lemon Poppy Seed Ricotta Cookies

In the bowl of an electric stand mixer cream together the butter, sugar and lemon zest, then mix in egg and vanilla.

Lemon Poppy Seed Ricotta Cookies

Add in ricotta and mix until combined.

Lemon Poppy Seed Ricotta Cookies

Add in flour mixture and mix until combined. Remove bowl and scrape down sides and bottom using a rubber spatula and fold mixture to ensure it’s incorporated.

Lemon Poppy Seed Ricotta Cookies

Then I like to sort of spread the batter out and up the sides of the bowl a little (rather than in one big mound) this way it chills faster and more evenly. Cover the bowl with plastic wrap and chill 1 – 2 hours until it’s more manageable to work with.

Lemon Poppy Seed Ricotta Cookies

Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Remove dough from refrigerator then using a medium cookie scoop drop dough onto prepared baking sheet, spacing evenly apart.

Keep remaining dough chilled.

Bake in preheated oven until just nearly set when touched on top, about 12 – 14 minutes. Let cool on pan about 5 minutes then transfer to a wire rack to cool completely.

Side note: if you only own one cookie sheet be sure to cool it between batches. The fastest way to do this is to run under cold water and dry.

Lemon Poppy Seed Ricotta Cookies

Once cookies are cool make the glaze. In a mixing bowl whisk together the powdered sugar and lemon juice. If it’s too runny add a little more powdered sugar if it’s too thick add a little more lemon juice.

Lemon Poppy Seed Ricotta Cookies

Spoon the glaze over the cookies and let the glaze set at room temperature. Store in a single layer in an airtight container.

More Cookie Recipes to Try

You can never have too many cookie recipes. If you loved these be sure to check out these other tried and true cookie recipes I’ve shared.

Lemon Poppy Seed Ricotta Cookies

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Lemon Poppy Seed Ricotta Cookies

5 from 3 votes

A perfectly tender, brightly lemony cookie with plenty of tiny flecks of poppy seeds. An irresistible cookie that's fit for any occasion or holiday. You don't taste the ricotta but you'll love the moisture and texture it offers to these cookies! 

Servings: 32 cookies
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 25 minutes


  • 2 cups (284g) all-purpose flour (scoop and level to measure)
  • 2 1/2 Tbsp (22g) poppy seeds
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 2 Tbsp lemon zest (from about 3 lemons)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (240g) whole milk ricotta cheese (I recommend Galbani)


  • 1 1/4 cups (154g) powdered sugar
  • 2 1/2 Tbsp (30ml) fresh lemon juice
  • Lemon zest, for decorating (optional)


  1. In a mixing bowl whisk together flour, poppy seeds, baking powder, and salt for 20 seconds, set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and lemon zest until combined.

  3. Mix in egg and vanilla extract then blend in ricotta.

  4. Add in flour mixture and mix until combined, scrape down bowl and fold to ensure everything is evenly incorporated.

  5. Cover bowl and chill 1 - 2 hours until dough is easier to work with, preheat oven to 350 degrees near the end of chilling.

  6. Scoop dough out using a medium cookie scoop or use two spoons (one to scoop and one to drop, they should be about 1 1/2 tablespoons each).

  7. Drop onto baking sheet lined with silcone baking liner or parchment paper.

  8. Bake in preheated oven until just nearly set when touched on top, about 12 - 14 minutes. Keep any dough that's not baking chilled and repeat process with remaining dough.

  9. Let cool on pan several minutes then transfer to a wire rack to cool completely.

  10. For the icing, in a small mixing bowl whisk together powdered sugar and lemon juice until well blended then spoon over cooled cookies. Sprinkle lightly with lemon zest if desired.

  11. Let glaze set at room temperature, then store cookies in an airtight container.

  12. Recipe source: Cooking Classy

Nutrition Facts
Lemon Poppy Seed Ricotta Cookies
Amount Per Serving
Calories 122 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 17mg6%
Sodium 27mg1%
Potassium 52mg1%
Carbohydrates 18g6%
Sugar 11g12%
Protein 2g4%
Vitamin A 130IU3%
Vitamin C 0.9mg1%
Calcium 46mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Lemon Ricotta Cookies
Calories: 122 kcal
Author: Jaclyn


  • Karen: Can these cookies be frozen. I made them once and they we’re wonderful. I was just asked to make them for a wedding so I would need to be able to freeze ahead. April 16, 2019 at 4:37pm Reply

    • Jaclyn: They should freeze well, I’d probably glaze after thawing though so the icing doesn’t get crinkly. April 17, 2019 at 12:48pm Reply

  • Sally Nip: Just made them and they are so delicious!!! My husband was sad that I have to bring them to my daughter’s Christmas party December 21, 2018 at 8:04am Reply

    • Jaclyn: I’m so happy to hear your family likes these cookies Sally! It’s hard to give up the good treats :). December 21, 2018 at 10:44am Reply

  • Andrea C McAteer: can you freeze these cookies? before they are backed? or after baking but before icing? Not sure what might happen to the cheese. Thanks! December 9, 2018 at 2:10pm Reply

  • Tish Davitian: These are like little cake bites so lemony, and the icing just makes them. Definitely will keep this recipe for a future parties or gatherings August 5, 2018 at 10:20pm Reply

    • Jaclyn: Glad you liked them Tish! Thanks for your review! August 6, 2018 at 3:14pm Reply

  • Laura | Tutti Dolci: There’s nothing better than lemon poppyseed and these cookies are gorgeous! July 30, 2018 at 11:02pm Reply

    • Jaclyn: True and thanks so much Laura! July 31, 2018 at 11:55am Reply

  • Peter A Gordon: In the recipe you show inserting into a preheated oven without stating the temperature. You do mention the temp in the blog narrative. July 29, 2018 at 1:05pm Reply

    • Jaclyn: Sorry about that, thanks for pointing that out! Added it above. Hope you enjoy! July 29, 2018 at 6:10pm Reply

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