... Print

Soft Italian Ricotta Cookies with Zesty Lemon Glaze

A close-up of soft, dome-shaped ricotta cookies piled on a white plate, generously drizzled with white lemon glaze and topped with zest.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I’m glad you are here to make these soft Italian Ricotta Cookies. These melt-in-your-mouth treats are easy to prepare and perfect for holidays or any gathering when you want a delicious, simple dessert.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the ricotta cheese, vanilla extract, and lemon zest until just combined.
  5. In a separate bowl, whisk together the flour, baking powder, 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, leaving about 2 inches between each cookie. These are simple drop cookies that do not spread much.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers 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, lemon juice, and lemon zest in a small bowl until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
  11. Once the cookies are completely cool, dip the tops into the lemon glaze or drizzle the glaze over them. Let the glaze set before serving.

Notes

  • For the softest, most cakey ricotta cookies, make sure your ricotta cheese is well-drained. Press it gently between paper towels to remove excess liquid.
  • If you prefer an almond glaze instead of lemon, substitute the lemon juice and zest in the glaze with 1/2 teaspoon almond extract and enough milk or water to reach the desired consistency.
  • These cookies are excellent for holiday baking and can be decorated with festive sprinkles after glazing.

Nutrition

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

98 Shares
Tweet
Pin98
Share