Print

Easy Soft Italian Ricotta Cookies with Lemon Glaze

A stack of soft, round ricotta cookies topped with a thick, dripping lemon glaze and zest.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, cakey Italian ricotta cookies from scratch. This easy recipe results in melt-in-your-mouth treats topped with a bright lemon glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 cup whole milk ricotta cheese, drained if very wet
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice (for cookie dough)
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 4 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the egg, then mix in the ricotta cheese, vanilla extract, lemon zest, and 1/4 cup lemon juice until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. They should remain soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the glaze, whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth. Add more sugar or juice, one teaspoon at a time, to reach a thick but pourable consistency.
  10. Once cookies are completely cool, drizzle or dip the tops into the lemon glaze. 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 sticky dough.
  • For an almond flavor, substitute 1/2 teaspoon of vanilla extract with 1/2 teaspoon of almond extract in the dough, and use almond extract in the glaze instead of lemon.
  • These cookies store well in an airtight container at room temperature for up to 4 days.

Nutrition

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