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Soft & Fluffy Italian Ricotta Cookies with Bright Lemon Glaze

A pile of soft italian ricotta cookies drizzled with white glaze and topped with lemon zest.
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Follow this straightforward recipe to make soft, melt-in-your-mouth Italian Ricotta Cookies. These cake-like treats are topped with a bright lemon glaze, making them perfect for holidays or simple desserts.

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
  • 1 teaspoon lemon zest
  • 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 (if needed 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, spacing them about 2 inches apart. You can slightly flatten them with your fingers if desired.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden and the tops are set. They should remain soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add milk one teaspoon at a time until you reach a thick but pourable consistency.
  11. Once cookies are completely cool, drizzle the lemon glaze over the tops. Let the glaze set before serving or storing.

Notes

  • Drain your ricotta cheese for at least 30 minutes using a fine-mesh sieve lined with cheesecloth or a coffee filter. This step is key to preventing overly wet dough and ensuring a soft, cake-like texture.
  • For an almond glaze variation, substitute 1 teaspoon of almond extract for the lemon zest in the cookie dough and use 1/4 cup almond extract mixed with powdered sugar for the glaze instead of lemon juice.
  • These Italian Ricotta Cookies freeze well. Store cooled, unglazed cookies in an airtight container for up to three months. Glaze them after thawing.

Nutrition

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