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Classic Italian Soft Ricotta Cookies with Lemon Glaze

A close-up of soft ricotta cookies piled on a white plate, topped with a thick, sweet white glaze.
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Make soft, cake-like Italian ricotta cookies that melt in your mouth, finished with a bright lemon glaze. This recipe is simple and perfect for holidays.

Ingredients

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  • 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 (1 stick) 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)
  • 1 1/2 cups powdered sugar (for glaze)
  • 2-3 tablespoons fresh lemon juice (for glaze)
  • Yellow or white sprinkles (optional)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees 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 together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the egg, vanilla extract, and lemon zest until combined.
  5. Mix in the ricotta cheese and 1/4 cup lemon juice until just incorporated.
  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. The dough will be soft.
  8. Bake for 12 to 15 minutes, or until the edges are set and lightly golden. They should remain soft.
  9. Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a half teaspoon at a time, until you reach a thick but pourable consistency.
  11. Dip the top of each cooled cookie into the glaze, or drizzle the glaze over them. Immediately top with sprinkles, if using.
  12. Let the glaze set before serving or storing.

Notes

  • Drain excess liquid from the ricotta cheese using a fine-mesh sieve or cheesecloth for 30 minutes to prevent overly wet dough.
  • For a stronger citrus flavor, substitute almond extract for half of the vanilla extract.
  • These cookies store well in an airtight container at room temperature for up to five days.

Nutrition

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