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!
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!
Ingredients for These Cookies
- Poppy seeds
- Baking powder
- Granulated sugar
- Unsalted butter
- Ricotta cheese
- Powdered sugar
(Scroll below for full recipe.)
How to Make These Cookies
In a mixing bowl whisk together flour, poppy seeds, baking powder and salt. Set aside.
In the bowl of an electric stand mixer cream together the butter, sugar and lemon zest, then mix in egg and vanilla.
Add in ricotta and mix until combined.
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.
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.
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.
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.
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.
- Raspberry Almond Shortbread Thumbprints
- Pumpkin Chocolate Chip Cookies
- Zucchini Oat Chocolate Chip Cookies
- Lemon Crinkle Cookies
- Chocolate Chip Cookie Bites
- Chocolate Crinkle Cookies
- Lofthouse Style Sugar Cookies
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Lemon Poppy Seed Ricotta Cookies
- 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)
- In a mixing bowl whisk together flour, poppy seeds, baking powder, and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and lemon zest until combined.
- Mix in egg and vanilla extract then blend in ricotta.
- Add in flour mixture and mix until combined, scrape down bowl and fold to ensure everything is evenly incorporated.
- Cover bowl and chill 1 - 2 hours until dough is easier to work with, preheat oven to 350 degrees near the end of chilling.
- 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).
- Drop onto baking sheet lined with silcone baking liner or parchment paper.
- 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.
- Let cool on pan several minutes then transfer to a wire rack to cool completely.
- 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.
- Let glaze set at room temperature, then store cookies in an airtight container.
- Recipe source: Cooking Classy