Italian Ricotta Cookies Recipe

Introduction

Italian Ricotta Cookies are soft, tender, and bursting with subtle lemon flavor. These traditional treats feature a creamy ricotta-based dough topped with a sweet lemon glaze, perfect for any occasion. They’re easy to make and delightfully delicious.

Ingredients

• 3 1/2 cups (495g) all-purpose flour*
• 2 1/2 tsp baking powder**
• 3/4 tsp salt
• 1 cup (226g) unsalted butter, at room temperature
• 1 3/4 cups (350g) granulated sugar
• 1 tsp lemon zest
• 15 oz ricotta (whole milk or fresh, about 1 3/4 cups)
• 1 Tbsp vanilla extract
• 2 large eggs
• 1 Tbsp butter (salted or unsalted), melted
• 3 1/2 cups (420g) powdered sugar
• 2 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 4 – 6 Tbsp milk

Instructions

1. Step 1: In a mixing bowl, whisk together the flour, baking powder, and salt for about 20 seconds, then set aside.
2. Step 2: Using an electric stand mixer fitted with the paddle attachment, whip the butter, granulated sugar, and lemon zest until pale and fluffy. Occasionally scrape down the sides and bottom of the bowl.
3. Step 3: Mix in the ricotta and vanilla extract, then blend in the eggs one at a time.
4. Step 4: Set the mixer to low speed and slowly add the flour mixture, mixing just until combined.
5. Step 5: Cover the bowl with plastic wrap and chill the dough for 2 hours or up to 2 days. During the last 20 minutes of chilling, preheat your oven to 350°F (175°C).
6. Step 6: Scoop chilled dough in 1 Tbsp portions and shape into balls. If the dough is too sticky, drop it onto the baking sheet using two spoons. Place onto a baking sheet lined with parchment paper (avoid dark baking sheets).
7. Step 7: Bake in the preheated oven for 12 to 14 minutes until the bottoms are lightly golden. Let the cookies cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
8. Step 8: For the glaze, whisk together powdered sugar, melted butter, lemon juice, vanilla extract, and 4 tablespoons of milk until smooth.
9. Step 9: Add milk teaspoon by teaspoon to thin the glaze as needed. It should be thick but spreadable.
10. Step 10: Spoon the icing over the cooled cookies and immediately add sprinkles if desired. Let the icing set at room temperature.

Tips & Variations

• If fresh lemon juice isn’t available, substitute with fresh orange juice for a sweeter glaze.
• For extra soft cookies, don’t overmix the dough once the flour is added.
• Use parchment paper to prevent sticking and promote even baking.
• Add a teaspoon of almond extract to the glaze for a nutty flavor twist.

Storage

Store Italian Ricotta Cookies in an airtight container, preferably in a single layer, in the refrigerator. They will keep well for up to 5 days. Before serving, bring them to room temperature for the best texture. The lemon glaze will firm up when chilled but softens nicely as the cookies warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta for these cookies?

Yes, part-skim ricotta can be used, but whole milk ricotta provides a richer, moister texture. If using part-skim, the cookies may be slightly less tender.

How do I make the glaze thicker or thinner?

To thicken the glaze, add more powdered sugar a little at a time. To thin it, add milk one teaspoon at a time until you reach the desired spreadable consistency.

Italian Ricotta Cookies Recipe

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★★★★★

4.6 from 81 reviews

• Author: lilan
• Total Time: 2 hours 34 minutes (including chilling time)
• Yield: About 36 cookies 1x

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Description

Delightfully soft and moist Italian Ricotta Cookies with a tender crumb, topped with a tangy lemon glaze. These cookies combine the richness of ricotta cheese with the bright flavor of lemon zest, making them a perfect treat for any occasion. Baked to perfection, they are lightly golden on the bottoms and finished with a smooth, sweet lemon glaze for an irresistible combination of textures and flavors.

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Ingredients

Scale 1x2x3x

For the Cookies:

• 3 1/2 cups (495g) all-purpose flour
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1 cup (226g) unsalted butter, room temperature
• 1 3/4 cups (350g) granulated sugar
• 1 tsp lemon zest
• 15 oz ricotta cheese (whole milk or fresh, about 1 3/4 cups)
• 1 Tbsp vanilla extract
• 2 large eggs

For the Glaze:

• 1 Tbsp butter (salted or unsalted), melted
• 3 1/2 cups (420g) powdered sugar
• 2 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 4 – 6 Tbsp milk

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Instructions

1. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt for about 20 seconds. Set this mixture aside for now.
2. Cream Butter, Sugar and Zest: In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the unsalted butter, granulated sugar, and lemon zest until the mixture is pale and fluffy. Remember to scrape down the sides and bottom of the bowl occasionally throughout this process to ensure even mixing.
3. Add Ricotta and Vanilla: Mix in the ricotta cheese and vanilla extract until fully incorporated.
4. Add Eggs and Flour: Blend in the eggs one at a time. Then set the mixer on low speed and slowly add the flour mixture, mixing just until combined. Avoid overmixing. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours or up to 2 days.
5. Preheat Oven: Preheat your oven to 350°F (175°C) during the last 20 minutes of chilling.
6. Shape Cookies: Scoop chilled dough out in 1 tablespoon portions and shape each into balls. If the dough is too sticky to handle, use two spoons to drop the dough onto a baking sheet lined with parchment paper. Avoid using dark baking sheets as they can cause the cookies to brown too quickly on the bottom.
7. Bake: Bake the cookies in the preheated oven for 12 to 14 minutes until they are set and lightly golden brown on the bottoms. Remove from oven and cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
8. Prepare Glaze: While the cookies cool, whisk together the powdered sugar, melted butter, fresh lemon juice, vanilla extract, and 4 tablespoons of milk in a mixing bowl until smooth. Add more milk, one teaspoon at a time, to thin the glaze as needed until it achieves a thick but spreadable consistency.
9. Glaze Cookies: Once the cookies are fully cooled, spoon the glaze over each cookie. Place the glazed cookies back on the wire rack immediately, and if desired, add sprinkles on top of the glaze.
10. Set and Store: Allow the icing to set at room temperature. Store the cookies in an airtight container, preferably in a single layer. For best freshness, refrigerate the cookies and bring them to room temperature before serving.

Notes

• Use whole milk or fresh ricotta for best texture and flavor; low-fat ricotta can make cookies less tender.
• Let the dough chill thoroughly to prevent spreading and improve flavor.
• If dough is too sticky, using spoons to drop dough instead of forming balls is recommended.
• Do not use dark baking sheets to prevent cookies from over-browning.
• You can substitute almond extract for lemon juice in the glaze for a different flavor.
• Store cookies in a single layer to avoid glaze smudging.
• Bring refrigerated cookies to room temperature before serving for best texture.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: Italian ricotta cookies, ricotta cookies, lemon glazed cookies, soft cookies, Italian dessert