You know those bakery-style lemon ricotta cookies that taste like sunshine wrapped in powdered sugar? The soft, cake-like ones that somehow feel fancy and comforting at the same time?
Yeah. I wanted those.
But I didn’t want to turn on my oven in the middle of July. And I definitely didn’t want to wait 20 minutes per batch. So I started testing air fryer lemon ricotta cookies, and after a few overly browned bottoms and one slightly undercooked center (oops), I finally nailed it.
Now? I make these fluffy lemon ricotta cookies in my air fryer whenever I crave something sweet but not heavy. They’re soft, tender, slightly tangy, and glazed with a bright lemon icing that makes them completely irresistible.
Let me show you exactly how I do it — plus all the tricks I learned the messy way.
Why Make Lemon Ricotta Cookies in the Air Fryer?
I love my oven. But the air fryer gives me:
- Faster baking time
- Even browning
- Small-batch convenience
- Less kitchen heat
Ever notice how traditional lemon ricotta cookies sometimes spread too much? The air fryer’s compact space helps them rise slightly and stay tender without flattening out.
And honestly? When I want cookies fast, I don’t want to preheat a giant oven. I want warm cookies in under 15 minutes. You too?
What Makes Lemon Ricotta Cookies So Soft?
Let’s talk texture.
The secret is whole milk ricotta cheese.
Ricotta adds:
- Moisture
- Lightness
- Subtle richness
- Slight tang
Unlike heavy butter-based cookies, ricotta creates a soft, almost cake-like crumb. That’s why these are sometimes called Italian ricotta cookies.
Use whole milk ricotta. I tried part-skim once. The cookies tasted fine, but they weren’t dreamy. Don’t cheat yourself.
Ingredients You’ll Need
Here’s everything for the cookie dough and lemon glaze.
For the Lemon Ricotta Cookies
- 1 cup whole milk ricotta cheese (drained)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Lemon Glaze
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Simple ingredients. Big flavor.
The Best Tools for Air Fryer Cookies
After testing multiple batches, I realized a few tools make a huge difference.
Air Fryer
I use the COSORI Air Fryer Max XL
Amazon link: https://amzn.to/4s65Xfe
It maintains steady temperature and gives even browning.
Parchment Liners
Use perforated parchment liners made for air fryers. They prevent sticking without blocking airflow.
I like these: https://amzn.to/3ZXEKiQ
Microplane Zester
Fresh zest matters. A lot.
The Microplane Premium Classic Zester makes ultra-fine zest without bitter pith.
https://amzn.to/4scwtDU
Ever tried zesting with a dull grater? You end up grating knuckles instead of lemon. No thanks.
Step-by-Step: How I Make Air Fryer Lemon Ricotta Cookies
Step 1: Drain the Ricotta
This step matters.
Place ricotta in a fine mesh sieve for 20–30 minutes. Excess moisture can make the dough too loose.
If you skip this, your cookies may spread too much.
Step 2: Cream Butter and Sugar
Beat softened butter and sugar until light and fluffy.
This step adds air and helps create that soft texture.
Don’t rush it. Mix for at least 2–3 minutes.
Step 3: Add Wet Ingredients
Mix in:
- Ricotta
- Egg
- Lemon zest
- Lemon juice
- Vanilla
The batter may look slightly curdled. That’s normal. Keep mixing until smooth.
The lemon aroma at this stage? Incredible.
Step 4: Add Dry Ingredients
Whisk flour, baking powder, and salt separately.
Fold into wet ingredients gently. Do not overmix.
You want a soft, slightly sticky dough.
Step 5: Chill the Dough
Chill for 30 minutes.
Yes, even for air fryer cookies.
Chilling helps prevent spreading and improves texture.
Step 6: Air Fry the Cookies
Preheat air fryer to 320°F.
Scoop tablespoon-sized dough balls onto parchment liner.
Do not overcrowd. Leave space between cookies.
Air fry for 6–8 minutes.
Edges should look set and lightly golden. Centers remain soft.
Cool completely before glazing.
Making the Lemon Glaze
Whisk powdered sugar with fresh lemon juice until smooth.
Adjust thickness:
- Too thick? Add drops of juice.
- Too thin? Add more sugar.
Spoon over cooled cookies.
Let glaze set for 10–15 minutes.
Tips for Perfect Air Fryer Lemon Ricotta Cookies
Here’s what I learned through trial and error.
- Always drain ricotta
- Chill the dough
- Bake at lower temp than oven
- Cool completely before glazing
- Don’t overbake
Ever overbake a soft cookie? It goes from dreamy to dry real quick.
Flavor Variations to Try
Once you master the base recipe, experiment.
Lemon Blueberry Ricotta Cookies
Fold in ¼ cup dried blueberries.
Lemon Almond Ricotta Cookies
Add ½ teaspoon almond extract.
Lemon Poppy Seed Version
Add 1 teaspoon poppy seeds for texture.
I love how adaptable this recipe feels.
Storage & Freezing Tips
Store in airtight container at room temperature for 2–3 days.
Refrigerate for up to 5 days.
Freeze unglazed cookies for up to 2 months.
Glaze fresh after thawing.
Why These Cookies Feel Special
They aren’t overly sweet.
They aren’t heavy.
They taste fresh, bright, and slightly sophisticated without being complicated.
I brought these to a family gathering once, and someone asked which bakery I bought them from. I didn’t correct them immediately. I enjoyed that moment.
Then I shared the recipe.
Ingredients
Method
- Drain ricotta 20–30 minutes.
- Cream butter and sugar until fluffy.
- Add ricotta, egg, lemon zest, juice, and vanilla.
- Fold in flour, baking powder, and salt.
- Chill dough 30 minutes.
- Preheat air fryer to 320°F.
- Scoop dough onto parchment.
- Air fry 6–8 minutes.
- Cool completely.
- Glaze and let set.
Notes
- Drain ricotta thoroughly.
- Chill dough to reduce spreading.
- Bake at 320°F, not higher.
- Glaze only after cookies cool.