... Print

Soft Italian Ricotta Cookies with Bright Lemon Glaze

A stack of soft Italian ricotta cookies topped with white glaze and colorful sprinkles, one cookie is broken open.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a batch of these classic Italian Ricotta Cookies. They have a wonderfully soft, cake-like texture thanks to the ricotta cheese and are topped with a bright, sweet lemon glaze. This easy recipe is perfect for holiday baking or any time you want a delicious homemade Italian treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk ricotta cheese, drained if watery
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • For the Lemon Glaze:
  • 2 cups powdered sugar
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Optional: Colorful sprinkles for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the drained ricotta cheese until just combined.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Stir in the lemon zest. The dough will be soft.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. These are your melt in your mouth cookies, so keep them spaced.
  7. Bake for 12 to 14 minutes, or until the edges are lightly golden. The centers should still look soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cookies cool, prepare the lemon glaze. Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner one.
  10. Once the cookies are completely cool, dip the tops into the lemon glaze or drizzle with a spoon. Immediately top with festive sprinkles, if using.
  11. Allow the glaze to set before serving your soft baked Italian cookies.

Notes

  • To ensure a truly soft, cake like cookie texture, make sure your ricotta cheese is well-drained. Press it gently in a fine-mesh sieve for 30 minutes before measuring.
  • For an almond glaze variation, substitute 2 tablespoons of the lemon juice with 2 tablespoons of almond extract mixed with a little water to reach the right consistency.
  • You can freeze the unglazed cookies for up to 3 months. Thaw them completely before glazing.

Nutrition

Find it online: https://kitchenuser.net/italian-ricotta-cookies-soft-lemon-glaze/