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Soft Italian Ricotta Cookies with Bright Lemon Glaze

A stack of soft, glazed ricotta cookies topped with bright yellow lemon zest on a white plate.
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Make these soft Italian Ricotta Cookies that melt in your mouth. This easy recipe yields pillowy treats perfect for holidays or any occasion, topped with a zesty lemon glaze.

Ingredients

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  • 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
  • Zest of 1 large lemon
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • For the Glaze:
  • 2 cups powdered sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon milk (optional, for thinning)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar 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 baking powder and salt. Add this dry mixture to the wet ingredients gradually, mixing on low speed.
  6. Slowly add the flour until a soft dough forms. Do not overmix. The dough will be soft.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. They will spread slightly.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. They should remain pale.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add milk one teaspoon at a time if the glaze is too thick to drizzle.
  11. Once cookies are completely cool, drizzle the lemon glaze over the tops. Add sprinkles immediately if desired. Allow the glaze to set before serving.

Notes

  • Drain the ricotta cheese for at least 30 minutes using a fine-mesh sieve lined with cheesecloth to prevent overly wet dough.
  • For an almond glaze variation, substitute almond extract for vanilla extract in the cookie dough and use powdered sugar and a small amount of milk or water for the glaze, adding a drop of almond extract.
  • These are best stored in an airtight container at room temperature for up to 4 days to maintain their soft texture.

Nutrition

Find it online: https://gourmetgaze.com/best-ricotta-cookies-soft-italian-treats/