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Classic Soft Italian Ricotta Cookies with Lemon Glaze

A stack of four soft Italian ricotta cookies topped with bright yellow glaze and rainbow sprinkles.
Print Recipe

Make soft, cake-like Italian ricotta cookies topped with a bright lemon glaze and colorful sprinkles. This traditional recipe yields tender cookies perfect for any occasion.

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 teaspoon vanilla extract
  • 1 cup whole milk ricotta cheese, drained if very wet
  • 1/4 cup fresh lemon juice (for cookies)
  • 2 cups powdered sugar (for glaze)
  • 3 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest
  • Assorted nonpareils or sprinkles (for topping)

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 together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the egg and vanilla extract until combined.
  5. Mix in the ricotta cheese and 1/4 cup lemon juice until just incorporated. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
  7. Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  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 sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. While cookies cool, prepare the glaze: Whisk together the powdered sugar, 3 tablespoons lemon juice, and lemon zest until smooth. Add more powdered sugar or lemon juice as needed to reach a thick but pourable consistency.
  11. Dip the top of each cooled cookie into the glaze, allowing excess to drip off. Immediately top with sprinkles before the glaze sets.

Notes

  • Drain excess liquid from the ricotta cheese using a fine-mesh sieve lined with cheesecloth for at least 30 minutes to prevent overly wet dough.
  • For a softer cookie, slightly underbake them by one minute.
  • If the glaze is too thick, add a few drops of milk or water to thin it slightly.

Nutrition

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