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The Ultimate Soft Italian Ricotta Cookies with Bright Lemon Glaze

A stack of soft Italian ricotta cookies topped with a white lemon glaze and zest.
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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.

Ingredients

Scale
  • 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)

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

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

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