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Soft Italian Ricotta Cookies with Bright Lemon Glaze

A close-up of soft, thick ricotta cookies topped with a bright yellow lemon glaze and zest.
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Bake these soft Italian ricotta cookies for a melt-in-your-mouth texture. This easy recipe results in pillowy cookies topped with a tangy lemon glaze, perfect for holidays or any sweet treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup whole milk ricotta cheese, drained well
  • 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 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, 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 drained 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. These are simple drop cookies.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers 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 lemon glaze: Whisk together the powdered sugar and lemon juice until smooth. Add milk one teaspoon at a time if you need a thinner consistency for drizzling.
  11. Once the cookies are completely cool, drizzle or dip the tops into the lemon glaze. Let the glaze set before serving.

Notes

  • Drain your ricotta cheese for at least 30 minutes using a fine-mesh sieve or cheesecloth. Removing excess liquid is the secret to soft ricotta cookies.
  • For an almond glaze, substitute the lemon juice with almond extract (about 1 teaspoon) mixed with the powdered sugar and a little milk.
  • These Italian ricotta cookies are best stored in an airtight container at room temperature for up to 4 days to maintain their moist, pillowy texture.
  • If you want a festive look for holiday ricotta cookies, add a few drops of food coloring to the glaze or top with sprinkles immediately after glazing.

Nutrition

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