If you love soft Italian treats, you are going to appreciate this simple bake. I have always loved the tender, cake-like texture of classic ricotta cookies.
A lot of people avoid them because traditional versions rely heavily on regular milk and cheese. That is why I wanted to make sure anyone can still enjoy them on a dairy free diet.
These dairy free lemon ricotta cookies stay light and pillowy in the oven thanks to a simple plant-based ricotta swap.
The fresh lemon juice and zest add a bright, fresh flavor that works nicely with the sweet glaze on top.
They take very little effort to pull together, and you only need a short chill time before they go into the oven.
Why This Recipe Is a Keeper
Soft Cake Texture – The dairy free ricotta creates an ultra-soft, melt-in-your-mouth cookie that tastes just like a bakery treat.
Fresh Citrus Flavor – Using real lemon juice and fragrant zest gives you a bright, refreshing taste in every single bite.
Sweet Glaze Finish – The simple powdered sugar glaze adds a wonderful sweet crackle that balances the tangy citrus base.
Truly Dairy Free – You get the classic Italian bakery experience without using any real milk, cream, or dairy butter.
Here’s What You’ll Need
For the Cookies
- 1/3 cup Dairy Free Butter, Softened
- 1 cup Granulated Sugar
- 1 tbsp Lemon Zest
- 1 Large Egg
- 1 cup Dairy Free Ricotta
- 2 tbsp Fresh Lemon Juice
- 1 tsp Vanilla Extract
- 1 1/2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
For the Lemon Glaze
- 1 1/2 cups Powdered Sugar
- 2 1/2 tbsp Fresh Lemon Juice
- 1 tsp Lemon Zest
How to Make It
Step 1
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
Step 2
In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant. Add the dairy free butter and beat for 2 minutes until fluffy.
Step 3
Beat in the egg, dairy free ricotta, lemon juice and vanilla until smooth and creamy.
Step 4
Add the dry ingredients and mix on low speed just until combined. Cover the soft dough and chill for 20 minutes so the cookies bake up tall and pillowy.
Step 5
Preheat the oven to 375°F and line two baking sheets with parchment paper. Drop 2 tablespoon mounds of dough about 2 inches apart.
Step 6
Bake for 13-15 minutes, until the tops are set and the bottoms are lightly golden. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
Step 7
For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until thick but pourable. Spoon about 1 teaspoon over each cookie, spread it to the edges and let it set for 1 hour.
Recipe Tips
Drain Your Dairy Free Ricotta
Dairy-free ricotta brands can vary a lot, and many of them have extra liquid sitting at the top of the container. I recommend scooping your ricotta onto a plate lined with paper towels before measuring it.
Pressing out that extra moisture keeps your dough from getting too wet. If the dough has too much water, the cookies will spread out flat on the baking sheet instead of baking up soft and puffy.
Use Dairy Free Butter Sticks
When you shop for butter, always pick solid baking sticks instead of the soft spread that comes in a tub.
Tub spreads have extra water whipped into them, which changes how your dough bakes. Stick butter creams nicely with the sugar and gives the cookies their tender, cake-like crumb.
Rub the Zest Into the Sugar
Do not skip using your fingers to massage the lemon zest right into the granulated sugar. You will know it is ready when the sugar turns pale yellow and smells intensely fresh.
The gentle friction helps release the natural oils trapped inside the lemon peel. This spreads the citrus flavor through the entire cookie much better than just stirring it in with a spoon.
What to Make Next
- Dairy Free Bakery Style Chocolate Chip Cookies
- Dairy Free Lemon Blueberry Crumble Bars
- Dairy Free Lemon Cream Pie
- Dairy Free Lemon Layer Cake
- Dairy Free Peach Cobbler Cookies
Popular Questions
Which type of dairy free ricotta works best for these cookies?
Almond-based ricotta, such as Kite Hill, gives the softest texture and the most natural flavor in baked goods.
You can also use a cashew-based or soy-based ricotta, as long as it has a thick and creamy texture rather than a watery one.
Dairy Free Lemon Ricotta Cookies
Ingredients
- 1/3 cup Dairy Free Butter, Softened
- 1 cup Granulated Sugar
- 1 tbsp Lemon Zest
- 1 Large Egg
- 1 cup Dairy Free Ricotta
- 2 tbsp Fresh Lemon Juice
- 1 tsp Vanilla Extract
- 1 1/2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 cups Powdered Sugar
- 2 1/2 tbsp Fresh Lemon Juice
- 1 tsp Lemon Zest
Instructions
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant. Add the dairy free butter and beat for 2 minutes until fluffy.
- Beat in the egg, dairy free ricotta, lemon juice and vanilla until smooth and creamy.
- Add the dry ingredients and mix on low speed just until combined. Cover the soft dough and chill for 20 minutes so the cookies bake up tall and pillowy.
- Preheat the oven to 375°F and line two baking sheets with parchment paper. Drop 2 tablespoon mounds of dough about 2 inches apart.
- Bake for 13-15 minutes, until the tops are set and the bottoms are lightly golden. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until thick but pourable. Spoon about 1 teaspoon over each cookie, spread it to the edges and let it set for 1 hour.