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Soft Italian Ricotta Cookies with Bright Lemon Glaze

A stack of soft ricotta cookies topped with lemon glaze and zest, one cookie broken open showing the interior texture.
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Make these soft, melt-in-your-mouth Italian ricotta cookies. This easy recipe yields pillowy, cakey treats perfect for holidays or anytime you want a simple, sweet dessert.

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 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. Mix in the ricotta cheese, vanilla extract, and lemon zest until just combined.
  5. In a separate bowl, whisk together the flour, baking powder, 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. The dough will be soft.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make 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 lemon juice for a thinner glaze.
  11. Once cookies are completely cool, drizzle or dip the tops into the lemon glaze. Let the glaze set before serving.

Notes

  • Drain the ricotta cheese for at least 30 minutes in a fine-mesh sieve lined with cheesecloth to prevent overly wet dough.
  • For a festive look, add colorful sprinkles to the wet glaze immediately after dipping the cookies.
  • If you prefer an almond flavor, substitute the lemon zest and juice in the glaze with 1 teaspoon of almond extract and enough milk to reach the desired consistency.

Nutrition

Find it online: https://hearthbite.com/soft-ricotta-cookies-italian-dessert-recipe/