Print

Easy Soft Italian Ricotta Cookies with Lemon Glaze

A stack of soft, glazed ricotta cookies topped with coconut flakes on a white plate near a window.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these soft, melt-in-your-mouth Italian ricotta cookies from scratch. This simple recipe yields pillowy soft treats perfect for holidays or any day, topped with a bright lemon glaze.

Ingredients

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

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.
  4. Stir in the ricotta cheese, vanilla extract, and lemon zest until just combined.
  5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. They will spread slightly.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look set. They should remain soft.
  9. 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.
  10. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner one.
  11. Once the cookies are completely cool, dip the top of each cookie into the glaze or drizzle the glaze over them. Let the glaze set before serving.

Notes

  • Drain excess liquid from the ricotta cheese using a fine-mesh sieve lined with cheesecloth for at least 30 minutes to prevent overly wet dough.
  • For an almond glaze, substitute almond extract for the lemon zest in the glaze and use milk instead of lemon juice.
  • These Italian ricotta cookies are best stored in an airtight container at room temperature for up to 4 days to maintain their soft texture.

Nutrition

Find it online: https://cookingbyjade.com/ricotta-cookies-easy-soft-italian-recipe/