Can I make lemon and ricotta cookies without eggs?

Yes, but you’ll need a good egg substitute. Try plain yogurt or a flaxseed egg for best results.

Why did my cookies turn out flat?

This is usually due to wet ricotta or warm dough. Try draining the ricotta and chilling the dough next time.

Absolutely. Scoop into balls, freeze on a baking sheet, then store in bags. Bake from frozen with an extra minute or two.

You can, but it’s not ideal. Fresh lemon zest brings more aroma and flavor than juice alone.

It keeps the cookie soft and adds a subtle creamy flavor. It’s what gives these cookies their unique, cake-like texture.

Ricotta cheese (full-fat, drained)

Fresh lemon zest and juice

Unsalted butter

Granulated sugar

All-purpose flour

Baking powder

Eggs

Vanilla extract

Pinch of salt

Optional: powdered sugar or glaze for topping

Cream butter and sugar, then mix in ricotta, lemon zest, juice, eggs, and vanilla.
Add dry ingredients and mix gently.
Chill the dough briefly.
Scoop onto baking sheet and bake until just set.
Cool and optionally glaze with lemon icing.