Amazing 12 italian ricotta cookies Joy

Hi, I’m Alex, and I’m so glad you’re here. I believe that incredible, soul-satisfying food doesn’t have to be complicated. If you’re looking for that perfect, pillowy, melt-in-your-mouth delight, you’ve found it. We’re making the ultimate soft italian ricotta cookies today, finished with a bright lemon glaze. For me, baking simple treats like this is pure therapy; it’s where I trade the stress of my old corporate life for kitchen peace. These cookies are tender, totally foolproof, and they just scream ‘celebration’ from the moment they come out of the oven. You can read more about my journey finding the joy in simple meals over at my story here. Trust me, you’ll be so proud of this easy Italian dessert!

Why These Are The Best italian ricotta cookies You Will Ever Make

Stop scrolling! If you’ve been searching for the secret to a truly melt in your mouth cookies sensation, this is it. I promise these are the best italian ricotta cookies you’ll pull from your own oven. They are wonderfully soft, leaning perfectly into that desirable cake like cookies recipe texture, but they require almost no effort. We’re using the drop cookie method, which means far less fussing with rolling or cutting dough. The balance between the subtly sweet, tender cookie and that zingy lemon glaze is what keeps everyone coming back for seconds time after time.

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Achieving That Signature Soft Italian Cookies Texture

The softness isn’t magic; it’s all about the cheese and gentle mixing! The whole milk ricotta cheese acts as our secret weapon, filling the dough with moisture that keeps the cookies tender long after baking. We really treat this dough gently, avoiding overmixing the flour, which is what turns fluffy treats into tough hockey pucks. Just remember that step where we drain the cheese? That little bit of prep work upfront is what guarantees these will be the most decadent, soft Italian cookies you’ve ever experienced. For more inspiration on kitchen confidence, check out my thoughts on ultimate comfort food!

Gathering Ingredients for Your italian ricotta cookies

Okay, let’s talk supplies. The great thing about these ricotta cheese cookies is that they rely on pantry staples—it’s truly an easy Italian dessert that looks fancy! You’ll need standard things like flour, sugar, egg, vanilla, and a touch of lemon zest to brighten things up. But the core players that make these fluffy ricotta treats so special are the ricotta and the leavening agents. Make sure you grab whole milk ricotta; that’s what gives us the richness we are after!

Ingredient Notes and Substitutions for Ricotta Cheese Cookies

Before you mix anything, we need to talk about that ricotta. This is non-negotiable, folks: you absolutely must drain it well! I put mine in a fine-mesh sieve lined with a paper towel or coffee filter for at least 30 minutes. Excess liquid equals pancakes instead of cookies, trust me on this one. If you’re trying to switch things up, you can easily swap out the lemon for a classic nutty flavor by making almond glaze ricotta cookies instead. Just use almond extract in the glaze mixture!

Step-by-Step Instructions for Traditional Italian Baking

Alright, let’s get this dough rolling! When it comes to traditional Italian baking, timing is everything, especially when we want these cookies to be perfectly tender. First things first: get your oven hot to 350°F (175°C) and line those baking sheets with parchment paper. That parchment paper is your best friend against sticking, making cleanup a breeze!

Once your oven is warming up, we move to the bowls. Always whisk your dry ingredients—flour, baking powder, and salt—together first. This just makes sure the leavening agents are evenly distributed, which is super important for structure. Then, we get to the fun part!

Mixing the Dough for Fluffy Ricotta Treats

We start by beating the granulated sugar and egg together really well. You want this mixture to get light and fluffy—this creates those tiny air pockets that build toward our ultimate soft texture. After that, you beat in your drained ricotta, vanilla, and lemon zest. Keep your mixer slow when you add the flour mixture back in. Seriously, stop mixing the second you see the dry streaks disappear. Overmixing makes them dense, and we are aiming for fluffy ricotta treats!

Glazing Your italian ricotta cookies Perfectly

After they bake for 12 to 15 minutes, let them cool completely. I mean it! If you try to glaze warm cookies, you get soup, not a pretty finish. For the glaze, whisk the powdered sugar with the lemon juice. If it looks too thick to drizzle, add just a tiny splash more juice. You’re aiming for something like thick honey. If you’re feeling festive cookie ideas, you need to drizzle this on right away and hit them with sprinkles before the glaze sets up. It makes them look amazing for any holiday!

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If you want to dive deeper into the science behind baking and getting reliable results every time—like making perfect doughs—you should check out some of the techniques I cover in my bread posts, like this one on baking bread here!

Tips for Success Making italian ricotta cookies

Look, even since I transitioned from spreadsheets to saucepans, I’ve learned that great italian ricotta cookies come down to a few simple non-negotiables. If you follow these little tricks, you’re basically guaranteed to get that beautiful, tender result every single time you try this simple cookie recipe.

First, let’s circle back to the ricotta—I cannot stress this enough! You must drain off that excess liquid. If the ricotta is watery, your dough spreads way too much, and you lose that fluffy lift. Aim for the thickest, creamiest cheese you can find, and then drain it for at least 30 minutes. It’s worth the wait for those tender Italian cookies.

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Second, don’t let your ingredients get warm while you’re mixing. Soft ricotta and warm eggs fight against the sugar when creaming, which means fewer air bubbles, and fewer air bubbles mean less fluff! Keep your ricotta chill but workable.

Finally, because these are fragile, easy drop cookies, resist the urge to tap the baking sheet or open the oven door during the first ten minutes. They set up quickly, and any sudden temperature change can cause them to fall flat. If you want more ideas for non-stressful party treats, check out my guide to easy entertaining!

Making italian ricotta cookies for Holidays and Gifting

These truly shine when presented nicely, making them perfect Italian holiday cookies. If you’re planning a cookie swap or need an impressive contribution to a holiday platter, this recipe is unbeatable! Because they are firm once cooled (before glazing, anyway), these are some of the better Italian dessert recipes for travel. You can safely stack them in a tin if you leave off the glaze.

If you are gifting them, I highly recommend waiting until they are totally cool—and unglazed—then placing a small square of parchment paper between each cookie before sealing them up tight. That way, when they get to their destination, you can whip up that bright lemon glaze, or try the almond version, and drizzle it on right before serving. They always look so festive with a little colorful sprinkle on top of the glaze! It’s such a sweet, low-stress way to bring a taste of traditional Italian baking to any party, especially when life is busy, like when I’m trying to perfect something like a pumpkin poke cake for a fall gathering!

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If you end up making a big batch, connecting with the baking community is always fun. Feel free to share photos or tag me over on Facebook at my page so I can see your beautiful holiday creations!

Storage and Reheating Instructions for Tender Italian Cookies

So, what do you do when you have a giant batch of these incredible, tender Italian cookies leftover? Honestly, they never last long around my house, but I always try to save a few!

If you plan to eat them within three or four days, store unglazed cookies in a single layer in an airtight container at room temperature. If you’ve already added that bright lemon glaze, keep them in a single layer, and they should be fine for a couple of days, though the glaze might get a little sticky.

For longer storage, definitely skip the glaze! You can freeze your ricotta cheese cookies unglazed for up to a month. Just place them in a freezer-safe bag with small pieces of parchment between them so they don’t stick together. When you’re ready to eat them, simply thaw them on the counter for an hour, and then drizzle on that delicious glaze. It’s such a great trick for make-ahead holiday baking, kind of like how I prep my iced oatmeal cookies ahead of time!

Frequently Asked Questions About Ricotta Cookies with Glaze

I know when I start any new recipe, I always have a few niggling questions floating around in my head! These italian ricotta cookies are super straightforward, but getting that perfect texture makes all the difference. So, let’s tackle the most common things folks ask me about baking these beauties!

Can I use part-skim ricotta instead of whole milk ricotta for these italian ricotta cookies?

You can, but I really advise against it if you want truly soft results. Whole milk ricotta has more fat, which translates directly into a richer, far softer cookie. Part-skim often results in a slightly drier final product, and we want tender Italian cookies here!

What makes these Cake Like Cookies Recipe so fluffy?

It’s a two-part move! First, we beat the sugar and egg together for a good long time until they are super light and pale—that incorporates crucial air. Second, our baking powder is doing heavy lifting, helping those air pockets expand during baking to achieve that beautiful cake like cookies recipe crumb we all love!

Can I skip the glaze? You totally can! They are still delicious just dusted with a bit of powdered sugar, which is actually a very traditional way of serving them for that easy Italian dessert feel. If you want to bookmark this post for later reference or see what other simple recipes I’m sharing, head over to my main recipe index!

Estimated Nutritional Data for Soft Italian Cookies

Now, I’m not a nutritionist, and I believe in focusing on the joy of eating these incredible soft Italian cookies, not counting every single speck of sugar! But, since you asked, here is the general outline based on the ingredients listed.

• Calories: 160
• Fat: 4g
• Carbohydrates: 28g
• Protein: 4g

Please remember, this is just an estimate for one cookie serving! Actual values will definitely change depending on the brand of ricotta or the thickness of your lemon glaze. For the full lowdown on ingredient variations, you can always check out my full disclaimer page.

Share Your Homemade Italian Dessert Creations

I truly hope you had as much fun making these italian ricotta cookies as I do every time I whip up a batch! Now that you’ve got that beautiful mound of tender treats sitting on your counter, I really want to hear about it. Did the lemon glaze set perfectly? Did you sneak in some almond extract instead? There’s nothing I enjoy more than hearing how you adapted one of my simple recipes to fit your family’s taste!

Please, if you loved how easy this easy Italian dessert was, take a moment and leave a quick star rating right below this section. It helps other home cooks find confidence in trying something new. And if you have a minute, drop me a comment detailing your experience—especially if you tried making them as Christmas cookie recipes Italian style with different sprinkles!

I absolutely love seeing your baked goods! If you snap a picture of these glorious, glazed cookies, tag me on social media. It makes my day to see your finished creations sharing that pure cooking joy. If you have any questions about the recipe, or just want to talk about baking in general, you can always reach out via my contact page. Happy baking, friend!

The Ultimate Soft Italian Ricotta Cookies with Bright Lemon Glaze

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I am so glad you are here. These soft Italian ricotta cookies are cake-like, tender, and easy to make. They use simple ingredients to create a melt-in-your-mouth texture, perfect for holidays or any gathering. We finish them with a bright lemon glaze for a classic Italian dessert.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup whole milk ricotta cheese, drained well
• Zest of 1 lemon
• 1/2 cup powdered sugar (for glaze)
• 2 tablespoons fresh lemon juice (for glaze)

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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, and salt. Set this dry mixture aside.
3. In a large bowl, beat the granulated sugar and egg together until light and fluffy. This step helps create that soft, cake-like cookie texture.
4. Beat in the vanilla extract, drained ricotta cheese, and lemon zest until just combined. Do not overmix.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. These are easy drop cookies.
7. Bake for 12 to 15 minutes, or until the edges are lightly golden. The centers should remain soft.
8. Remove cookies from the oven and let them cool completely on the baking sheet before glazing.
9. Prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add a tiny bit more juice if the glaze is too thick, or more powdered sugar if it is too thin. You want a thick but pourable consistency.
10. Drizzle the lemon glaze over the cooled cookies. If you want a festive look, add sprinkles immediately after glazing.
11. Allow the glaze to set before serving or storing these traditional Italian baking treats.

Notes

• Drain your ricotta cheese for at least 30 minutes using a fine-mesh sieve lined with cheesecloth or a coffee filter. Removing excess liquid is key to achieving a soft, cake-like cookie texture.
• You can substitute the lemon glaze with an almond glaze by using 1/4 teaspoon almond extract instead of lemon zest and juice in the glaze mixture.
• These cookies freeze well. Store cooled, unglazed cookies in an airtight container for up to one month. Glaze them after thawing.

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 14g
• Sodium: 65mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0.5g
• Protein: 4g
• Cholesterol: 25mg