If you’re looking for a soft, bakery-style lemon cookie for spring, these gluten-free lemon ricotta cookies are hard to beat. Light, tender, and full of bright citrus flavor, each cookie has a delicate texture thanks to creamy ricotta cheese and fresh lemon zest in the dough.

Unlike crisp or chewy lemon cookies, these are wonderfully soft with a pillowy crumb and subtle richness that makes them feel a little extra special. Once cooled, each cookie is topped with a generous swirl of whipped lemon cream cheese frosting that adds tangy sweetness and an elegant finish.

They’re beautiful enough for baby showers, brunches, Easter, Mother’s Day, or spring gatherings, yet simple enough to bake anytime you’re craving something fresh and sunny. If you love classic lemon desserts with a soft, nostalgic feel, these gluten-free lemon ricotta cookies are one to save.

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Why You’ll Love This Recipe

Soft, tender bakery-style texture
Ricotta cheese gives these cookies an incredibly soft, pillowy crumb with a delicate richness that keeps every bite moist and tender.

Bright, fresh lemon flavor
Made with fresh lemon zest and lemon juice, these cookies have a vibrant citrus flavor that feels light, fresh, and perfect for spring.

Whipped lemon cream cheese frosting
Each cookie is topped with a fluffy swirl of tangy lemon cream cheese frosting that adds the perfect balance of sweetness and an elegant bakery-style finish.

Beautiful for spring and summer gatherings
These cookies are lovely for Easter, baby showers, brunches, Mother’s Day, weddings, or any occasion that calls for something fresh and special.

Gluten-free without compromise
No one would guess these cookies are gluten-free. They bake up soft, flavorful, and every bit as delicious as a traditional bakery cookie.

Easy to make ahead
The dough benefits from chilling, making this a great recipe to prep in advance for entertaining or holiday baking.

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Ingredient Notes

Gluten-Free 1:1 Flour
I recommend a high-quality blend such as Bob’s Red Mill Gluten Free 1:1 Baking Flour. For the most accurate results, measure by weight using a digital kitchen scale.

Almond Flour
A small amount of almond flour adds tenderness, moisture, and subtle richness to the cookies. Use finely ground blanched almond flour for the softest crumb.

Ricotta Cheese
Whole milk ricotta gives these cookies their signature soft, delicate texture. If your ricotta seems especially wet, let it drain briefly in a fine mesh strainer or blot lightly with paper towels before using.

Unsalted Butter
Room temperature butter creams more evenly with the sugar and helps create a light, fluffy dough.

Granulated Sugar
Sugar sweetens the cookies while also helping create a tender texture. Rubbing the sugar with the lemon zest releases the natural citrus oils for even more flavor.

Fresh Lemon Zest + Lemon Juice
Using both fresh lemon zest and lemon juice in the cookie dough gives these cookies their bright citrus flavor. 

Almond Extract
A small amount of almond extract adds depth and gives the cookies a subtle bakery-style flavor that pairs beautifully with lemon.

Lemon Cream Cheese Frosting
These cookies are topped with a soft, airy lemon frosting made with cream cheese, butter, powdered sugar, and fresh lemon for a bright, tangy finish that perfectly complements the delicate cookie base.

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How to Make Lemon Ricotta Cookies

See the recipe card below for the full ingredient list, measurements, and detailed instructions.

Step 1: Whisk the dry ingredients
In a medium bowl, whisk together the gluten-free 1:1 flour, almond flour, baking powder, and salt. Set aside.

Step 2: Mix the wet ingredients
Add the granulated sugar and lemon zest to a large mixing bowl. Rub the zest into the sugar with your fingertips until fragrant and lightly moistened. Add the room temperature butter and beat with an electric mixer for about 3 minutes, until light and creamy. Mix in the eggs one at a time, beating well after each addition. Add the ricotta cheese, lemon juice, and almond extract, then mix until smooth and combined.

Step 3: Combine the wet and dry ingredients
Add the dry ingredients and mix on low speed just until no flour streaks remain. The dough will be soft and sticky. Cover the bowl and refrigerate for at least 4 hours, or until firm enough to scoop and hold its shape.

Step 4: Scoop the cookies
Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into 2-tablespoon portions (about 45 grams each) and place on the prepared baking sheet, spacing the cookies a few inches apart. Keep the remaining dough refrigerated between batches.

Step 5: Bake the cookies
Bake on the center rack for 13–17 minutes, or until the cookies are puffed and set with pale edges and just a hint of color. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 6: Make the frosting
In a large mixing bowl, beat the cream cheese, butter, and salt until smooth and fluffy. Add the powdered sugar gradually, mixing on low speed until incorporated. Add the lemon zest, lemon juice, and vanilla extract, then beat until light and creamy. Add a splash of milk, if needed, to adjust the consistency.

Step 7: Frost and garnish the cookies
Pipe or spoon a mound of frosting onto the center of each cooled cookie. Use the back of a spoon or a small offset spatula to gently swirl the frosting outward. Top with a small lemon slice or fresh lemon zest, if desired. Serve and enjoy.

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Tips for Perfect Lemon Ricotta Cookies

Use a digital kitchen scale
For the most accurate results, measure the flour by weight rather than volume. This is especially helpful when baking gluten-free, where too much flour can lead to dry or dense cookies.

Chill the dough thoroughly
The dough is naturally soft because of the ricotta cheese. Chilling for at least 4 hours helps the dough firm up, making it easier to scoop and helping the cookies bake up thick and tender.

Keep dough cold between batches
If the dough begins to soften while the first tray bakes, place it back in the refrigerator. Cold dough helps prevent excess spreading.

Don’t overbake
These cookies should remain soft and tender. Remove them when they are puffed and set, with pale edges and only the slightest hint of color.

Cool completely before frosting
Be sure the cookies are fully cooled before adding the frosting so it stays fluffy and holds its shape.

Adjust the frosting as needed
If the frosting feels too thick, add milk 1 teaspoon at a time. If it feels too soft, add a little more powdered sugar until you reach your desired consistency.

Use fresh lemon for the best flavor
Fresh lemon zest and juice give these cookies their brightest citrus flavor. Bottled lemon juice won’t have the same fresh taste.

Garnish just before serving
If using lemon slices or zest for garnish, add them shortly before serving for the freshest presentation.

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Storage & Freezing 

Room temperature
Unfrosted cookies can be stored in an airtight container at room temperature for up to 2 days.

Refrigerator
Because of the cream cheese frosting, frosted cookies should be stored in an airtight container in the refrigerator for up to 5 days. For the best texture, let them sit at room temperature for 15–20 minutes before serving.

Freezing unfrosted cookies
Once fully cooled, place the unfrosted cookies in a freezer-safe container with parchment paper between layers and freeze for up to 2 months. Thaw at room temperature before frosting and serving.

Freezing frosted cookies
Arrange the frosted cookies on a baking sheet and freeze until the frosting is firm. Transfer to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Freezing the dough
Portion the chilled dough into cookie scoops and freeze on a parchment-lined baking sheet until solid. Transfer to a freezer bag or airtight container and freeze for up to 2 months. Bake from frozen, adding 1–3 extra minutes as needed.

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Frequently Asked Questions

Do I need to chill the dough?
Yes. The dough is quite soft because of the ricotta cheese, and chilling helps it firm up so the cookies hold their shape and bake up thick and tender.

Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated for up to 24 hours before baking. If it feels very firm after a long chill, let it sit at room temperature for 10–15 minutes before scooping.

Can I use part-skim ricotta cheese?
Whole milk ricotta is recommended for the richest flavor and softest texture, but part-skim ricotta can be used if needed. The cookies may be slightly less tender.

Can I make these without almond flour?
The almond flour adds tenderness and moisture, but you can replace it with additional gluten-free 1:1 flour if needed. The cookies may be slightly less soft and delicate.

How should I store frosted cookies?
Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 15–20 minutes before serving for the best texture.

Can I freeze these cookies?
Yes. Unfrosted cookies freeze especially well for up to 2 months. You can also freeze frosted cookies once the frosting is firm.

Why did my cookies spread too much?
This usually means the dough was not chilled long enough or became too warm while baking multiple batches. Keep the dough refrigerated between trays.

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Photography by Creating Kaitlin

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