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The Ultimate Soft Italian Ricotta Cookies with Zesty Lemon Glaze

A pile of soft ricotta cookies drizzled with white lemon glaze and topped with zest on a white plate.
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Bake these soft, pillowy Italian Ricotta Cookies that truly melt in your mouth. This easy recipe delivers tender, cake-like cookies perfect for holidays or any sweet occasion, topped with a bright lemon glaze.

Ingredients

Scale
  • 1 cup whole milk ricotta cheese, well drained
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • For the Zesty Lemon Glaze:
  • 2 cups powdered sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon milk (optional, for thinning)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the drained ricotta cheese and granulated sugar together until smooth.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; the dough will be soft.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. They will spread slightly.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden and the tops look set. They should remain soft.
  8. Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the Zesty Lemon Glaze: Whisk together the powdered sugar and lemon juice until smooth. Add milk if needed to reach a thick but pourable consistency.
  10. Once the cookies are completely cool, drizzle the lemon glaze generously over the top of each cookie. Let the glaze set before serving.

Notes

  • Drain your ricotta cheese well; excess moisture prevents the cookies from setting correctly and results in a flatter cookie. Place it in a fine-mesh sieve lined with cheesecloth over a bowl for at least 30 minutes.
  • For holiday baking, substitute the lemon zest and juice with 1 teaspoon of almond extract for an almond glaze variation.
  • These are best stored in an airtight container at room temperature for up to 4 days to maintain their soft, melt in your mouth texture.

Nutrition

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