Growing up, my Mamma would make these cookies we called “Farmhouse Cookies.” They were sugar cookies, but for some reason I only remembered that I didn’t love them. After I sent out my request for the best sugar cookie recipes to make for Valentine’s Day, my mom convinced me to try out our traditional childhood cookies. Once we pulled out the ingredients, we had an idea to spice them up and turn them into Italian sugar cookies. So that’s exactly what we did.

Imagine if a classic Italian cookie (the kind with the sprinkles) married a sugar cookie and they had a baby. That is what we invented, and I am here to tell you this is one of the best things that has ever happened to a sugar cookie. We put our fresh homemade ricotta in them and it makes them so moist and delicious. The lemon and almond combination is unbelievable, and the mascarpone frosting takes them over the top.

Why These Lemon Ricotta Sugar Cookies Are So Special

Most lemon ricotta cookie recipes you find online are drop cookies. You scoop the dough and bake them as little mounds. Our version is different because these are true sugar cookies. You roll out the dough, cut out shapes, and decorate them with frosting. That makes them perfect for holidays, parties, and baking with your kids. My children love picking out cookie cutters and going to town with the frosting and sprinkles, and honestly those afternoons in the kitchen together are just as sweet as the cookies themselves.

The ricotta is what sets these apart from any other sugar cookie you have ever tasted. It makes the cookie incredibly soft and tender without being crumbly. Where a traditional sugar cookie can be dry or tough if you overbake it even slightly, the ricotta gives you a bigger margin for error and a better texture every time. Add in the brightness of fresh lemon juice and zest, and you get a cookie that tastes light and fresh rather than heavy and overly sweet.

The Lemon Mascarpone Frosting

Here is a confession: my mom hates cream cheese. I think it’s an Italian thing. So when it came time to make a frosting for these cookies, cream cheese frosting was off the table. Instead, we made a whipped lemon mascarpone frosting, and it turned out to be the best decision we could have made.

Mascarpone has a buttery, velvety richness that cream cheese simply does not have. Mixed with powdered sugar, fresh lemon juice, and a little heavy cream, it whips up into this light, pillowy frosting that complements the cookies without overpowering them. The lemon in both the cookie and the frosting creates a beautiful layered citrus flavor that keeps you reaching for one more. It spreads easily and sets nicely, so the cookies stack and store well too.

Tips for Perfect Results Every Time

The dough will be softer and stickier than a regular sugar cookie dough because of the ricotta. Do not panic. Use a well-floured surface when rolling, and if the dough feels too sticky to work with, chill it in the fridge for 20 to 30 minutes before rolling. A little extra flour on your rolling pin and cookie cutters goes a long way.

Roll the dough to about a quarter to a half inch thick. Thinner cookies will be crispier, while thicker ones will stay softer in the center. We prefer them on the thicker side because the soft, pillowy texture is what makes these cookies special. Bake for 8 to 10 minutes at 400 degrees. They will not brown much on top, so watch the bottoms. Once you see the edges just barely starting to turn golden, pull them out.

Let the cookies cool completely before frosting. This is important because the mascarpone frosting will melt right off a warm cookie. Patience pays off here. Once frosted, you can add sprinkles, lemon zest, or leave them as they are. They are beautiful either way.

Ingredient Notes

Ricotta: As always, we prefer homemade ricotta for this recipe. It has a creamier, more delicate texture that you can actually taste in the finished cookie. Store-bought works fine, but if you have the time, homemade makes a noticeable difference. Use whole milk ricotta either way, and if your store-bought brand seems watery, strain it briefly through cheesecloth before using.

Almond extract: This is what gives the cookie that classic Italian bakery flavor. If you do not have almond extract or prefer not to use it, vanilla works as a substitute. The flavor profile will be a little different but still delicious.

Mascarpone: For the frosting, mascarpone is the way to go. It is richer and smoother than cream cheese and has a naturally buttery flavor. Make sure it is cold when you whip it, as room temperature mascarpone can become too soft and lose its structure.

We originally created these lemon ricotta sugar cookies for Valentine’s Day, but they have quickly become an every-occasion cookie in our house. Use heart-shaped cutters for Valentine’s Day, bunnies and eggs for Easter, stars and trees for Christmas, or simple rounds for any regular Tuesday when you just want something sweet. They are also one of the best cookies to make with your kids because the dough is forgiving, the shapes are fun, and decorating with frosting and sprinkles keeps everyone entertained.

These also make wonderful gifts. Stack them in a box or tin with parchment between the layers, and you have a homemade present that people will remember. The frosting sets firmly enough that they travel well, unlike some delicate glazed cookies that stick to everything.

Storage and Make-Ahead

Frosted cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. The ricotta keeps them moist even after a day or two, which is one of the big advantages over a traditional sugar cookie that can dry out quickly. You can also freeze unfrosted cookies for up to a month and frost them after thawing. The dough itself can be made ahead and refrigerated overnight before rolling and cutting, which is a huge help when you are prepping for a party or holiday baking day.

More Recipes with Ricotta

If you love baking with ricotta, you are in good company. Try our classic ricotta cookies for a more traditional Italian cookie, or our cannoli filling for a quick and easy Sicilian dessert. Ricotta is incredible in savory dishes too — it is the secret to our traditional Italian lasagna and makes the most luxurious ricotta toast. And if you have not tried making your own ricotta yet, start with our homemade ricotta recipe. Once you taste the difference, you will never go back.

How to Make Lemon Ricotta Sugar Cookies

These are worth your time if you like Italian flavors and sugar cookies. The dough comes together quickly, and once you taste that first cookie with the mascarpone frosting, you will understand why we turned our childhood farmhouse cookies into something entirely new.

½ cup butter

1 cup sugar

1 egg

½ cup ricotta (homemade is best)

1 tsp fresh lemon juice

1 tsp lemon zest

½ tsp almond extract (can use vanilla instead)

¼ tsp baking soda

2 tsp baking powder

¼ tsp salt

2 ¼ cups flour

Frosting Ingredients

8 oz mascarpone cheese

1 tsp fresh lemon juice

2 cups powdered sugar

¼ cup heavy whipping cream

Directions

Cookies:

1. Preheat the oven to 400 degrees.

2. Cream the butter and sugar.

3. Add the egg and beat well.

4. Add ricotta, lemon juice, lemon zest, almond extract and mix.

5. Add the dry ingredients and stir until combined.

6. Roll out on a floured surface ¼”–½” thick and cut out desired shapes.

7. Bake for 8–10 minutes.

Frosting:

1. Combine all ingredients using a hand or stand mixer.

2. Frost cookies after they have cooled completely!

These cookies are what happens when you take a family recipe, refuse to leave it alone, and end up creating something even better than the original. Whether you are baking for a holiday, decorating with the kids, or just treating yourself on a weekday afternoon, these lemon ricotta sugar cookies will not disappoint. For more family recipes like this one, check out our Roots of Sicily cookbook — 167 authentic Sicilian recipes passed down through generations.