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Soft Italian Ricotta Cookies with Bright Lemon Glaze

Close-up of soft, fluffy ricotta cookies topped with bright yellow lemon glaze and zest.
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Bake these soft Italian Ricotta Cookies that melt in your mouth. This easy recipe yields pillowy, cakey treats perfect for holidays or any day you want a taste of Italy.

Ingredients

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  • 1 cup whole milk ricotta cheese, drained well
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 4 tablespoons fresh lemon juice
  • For the Glaze: 1/2 teaspoon lemon extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the drained ricotta cheese and granulated sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; the batter will be soft.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. They will spread slightly.
  7. Bake for 12 to 15 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 sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon extract (if using) until smooth and pourable. Add more powdered sugar for a thicker glaze or more juice for a thinner one.
  10. Once cookies are completely cool, dip the tops into the glaze or drizzle generously over them. Let the glaze set before serving.

Notes

  • Drain your ricotta cheese for at least 30 minutes in a fine-mesh sieve to prevent overly wet dough, which helps achieve that perfect soft, cakey texture.
  • For a festive look, add colorful sprinkles to the wet glaze immediately after dipping or drizzling.
  • If you prefer an almond flavor, substitute the lemon juice in the glaze with milk and add 1/2 teaspoon of almond extract.

Nutrition

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