5 Amazing Soft Ricotta Cookies Secrets

If you’re anything like I used to be, standing in the kitchen used to feel like another chore on an endless to-do list when I left my corporate grind. But finding peace in simple baking changed everything for me. That’s why I’m so thrilled to share the recipe for these Italian ricotta cookies with you today! They are the absolute definition of comfort—soft, slightly cakey, and they honestly melt right in your mouth. Seriously, these are the ricotta cookies that will make you feel instant joy. Forget complicated steps; we are making something truly special and easy right now. For the full recipe details, check out my main post here: Italian Ricotta Cookies Recipe.

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Why These Italian Ricotta Cookies Recipe Are Your New Favorite Treat

I’ve tried so many cookie recipes that promise perfection but deliver dry, crumbly disappointments. Not these ricotta cookies! This recipe is special because it delivers that unmistakable, tender texture that makes you close your eyes for a second when you take a bite. If you’re looking for easy entertaining that impresses, you’ve found it. You can see more of my thoughts on effortless hosting here: Easy Entertaining.

• They are genuinely effortless—seriously, they’re simple drop cookies!
• They have that perfect hint of bright citrus flavor.
• They look absolutely stunning when topped with glaze for holiday baking.

Achieving Pillowy Ricotta Cookies Texture

The secret is right there in the name: ricotta cheese! When used correctly in baking, the cheese keeps the cookie light and impossibly soft. Trust me, this ingredient is the magic wand that turns what could be a standard sugar cookie into those dreamy, Pillowy Ricotta Cookies. No dense dough here, just airy delightful sweetness.

Ingredients for Soft Ricotta Cookies with Lemon Glaze

When we talk about making incredible Italian ricotta cookies, the ingredients themselves aren’t complicated. We are using simple pantry staples amplified by that wonderful creamy cheese. Just pay attention to the quality—especially that ricotta! This is where that famous melt-in-your-mouth texture starts. Here is exactly what you need.

Cookie Base Ingredients

• 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

Zesty Lemon Glaze Ingredients

For the glaze, you want that bright, zesty kick to balance the rich cookie. Using fresh lemon juice makes all the difference here—don’t even think about grabbing the bottled stuff!

• 2 cups powdered sugar
• 4 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

How to Prepare Easy Ricotta Cookie Recipe

Okay, prepping these ricotta cookies is super straightforward—that’s why they are one of my favorite things to whip up when friends drop by! First things first, get your oven preheated to 350°F (175°C). Line those baking sheets with good parchment paper so nothing sticks. Remember, these are simple drop cookies, so they shouldn’t take much fuss on the pan. We’ll come back to the amazing glaze right after these beauties come out!

Mixing the Ricotta Cookies Dough

You have to start by creaming your softened butter and sugar. This takes a minute or two, but stick with it until they look genuinely light and fluffy! Then, pop in the eggs one by one, mixing well after each one goes in. Next, carefully add your ricotta, vanilla, and that lovely lemon zest. I always give the ricotta a quick pat with a paper towel beforehand just to be sure it isn’t watery, which guarantees those Cakey Ricotta Cookies we love.

Now, in a separate bowl, whisk your dry stuff: flour, baking powder, and salt. Add this dry mixture to your wet ingredients *gradually*! Seriously, low speed only. As soon as you see it come together into a soft dough—stop mixing! Overmixing develops gluten, and we want the perfectly tender texture for these Italian ricotta cookies.

Baking and Cooling the Simple Drop Cookies

Using a rounded tablespoon, drop mounds of dough onto your prepared sheets, leaving about two inches between them because they won’t spread much. Pop them into the oven for right around 10 to 12 minutes. You are looking for edges that are just *barely* turning golden. The centers should still look soft—that’s your signal for moisture!

Let them cool on the baking sheet for five minutes—this lets them set up—before gently moving them onto a wire rack to cool completely. You have to wait until they are totally cool before you even think about seeing them!

Once they are cool, we get to the fun part: glazing! You can find my guidance on getting the perfect icing consistency in my guide to cookie icing recipe, which is perfect for these. But for now, let’s move on to prepping that zesty topping!

Making the Perfect Glazed Ricotta Cookies with Icing

Now that our ricotta cookies are completely cooled—and trust me, you must wait, or you’ll have a lemon soup disaster—it’s time for the best part: that shiny, sweet coating! Making the glaze is super fast; just whisk your powdered sugar with the fresh lemon juice and zest in a small bowl. Remember, consistency is everything when you’re making Glazed Ricotta Cookies.

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If you want that classic, thick layer of Ricotta Cookies with Icing that sets up nicely, start with less lemon juice. If you prefer a thinner drizzle that sinks in a little more, just add juice a tiny bit at a time until it looks right to you. Dip the top of each cookie into the mixture, or grab a small spoon and drizzle away!

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You’ll need to let that tart icing set up before you even think about stacking them. If you were aiming for the almond version, this is where you would use almond extract instead of lemon. For more tips on getting that perfect hard set on your icing, take a peek at my guide on sturdy icing recipes!

Ingredient Notes and Substitutions for Ricotta Cookies

I always get questions about the ricotta, and honestly, it’s the make-or-break component in these cookies! Getting the right ricotta cheese baking technique down is key because it really dictates the final texture of our beloved Ricotta Cookies. We want rich flavor without a soggy bottom, right? So let’s chat about making sure that cheese is working for us, and I’ll also tell you how to switch things up if you aren’t feeling the lemon.

Ricotta Cheese Selection and Draining

If you want gorgeous, uniform, No Spread Ricotta Cookies, you have to drain your ricotta. I know it sounds tedious, but trust me on this—excess liquid will thin out your dough way too much. Just line a fine-mesh sieve with a couple of layers of paper towels or cheesecloth, scoop in that lovely ricotta, and let it sit over a bowl for at least an hour, or until it feels significantly thicker. This simple step ensures we get that lovely soft and cakey result instead of a cookie puddle!

Swapping Lemon for Almond Glaze Cookies

While I adore my bright Lemon Ricotta Cookies, sometimes you want something different, especially around the holidays. If you want to switch to the famous almond flavor, it’s super easy! Just ditch the lemon juice and zest in the glaze portion. Instead, use about half a teaspoon of pure almond extract. You might need to add a tiny splash of regular milk or water—one teaspoon at a time—to get the glaze consistency right, but that sweet almond scent is just divine!

Tips for Success with Traditional Italian Cookies

I truly believe these Traditional Italian Cookies are meant to be baked with love, but a few tricks will guarantee the Best Homemade Ricotta Cookies you’ve ever had. Since we aren’t going for flat, chewy cookies, we need to respect that soft, cakey structure. It’s the little things that make the difference, just like when I finally mastered that sourdough loaf!

First, make sure your butter and eggs are at true room temperature. Cold ingredients won’t cream correctly, and that aeration step is crucial for softness. Second, when dropping the dough, aim for uniform scoops. Since these don’t spread much, uneven sizes mean uneven baking times. This is something I learned the hard way when I rushed things!

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Third, remember that toothpick test? For these, the toothpick shouldn’t come out totally clean; it should have a few moist crumbs clinging to it. That guarantees the interior stays melt-in-your-mouth tender. If you want to keep learning more about the foundational aspects of baking, check out my guide on Baking Bread for more tips on textures.

Storing and Keeping Your Ricotta Cookies Fresh

The best thing about these ricotta cookies is that they actually get better over time! Because of the wonderful moisture from the ricotta, they stay soft for days. For general snacking, keep them in a loosely covered container at room temperature for up to four days. Do not seal them tightly right after glazing, though! Wait until the icing is completely set—this usually takes an hour or two—otherwise, you’ll trap humidity and make the icing runny.

If you’re baking these for Holiday Ricotta Cookies swaps or gifts, they transport beautifully this way. If you need them to last longer, you can freeze the un-glazed cookies! Just wrap them tightly in plastic and foil, and they should be fantastic for up to a month. Thaw them on the counter and glaze them fresh when you’re ready to serve.

Frequently Asked Questions About Ricotta Cookies

It’s totally normal to have questions when diving into a new recipe, especially if you want that perfect, crave-worthy texture! I tried to cover most of the texture and flavoring adjustments in the main post, but here are a few quick answers that pop up a lot regarding these delicious Italian Ricotta Cookies. If you want to know more about my own baking philosophy, you can read all about it on my About Page!

Can I make these cookies ahead of time for Christmas?

Yes, absolutely! You can even bake them a few days ahead. The key is the glaze. Bake them completely and let them cool. Store them in a single layer in an airtight container at room temperature. Wait until about an hour before you plan to serve them—or before you box them up as gifts—to apply the lemon or almond glaze. This keeps the icing looking its best!

Why did my ricotta cookies spread too much?

Oh, that’s frustrating! If your cookies spread out into little puddles, it almost always comes down to one of two things, especially when aiming for Chewy Ricotta Cookies instead of flat ones. Either your butter was too soft (maybe even starting to melt), or, much more commonly, your ricotta cheese was too watery. Remember what I said about draining it? That excess liquid acts just like extra fat, sabotaging the structure we built with the flour and baking powder.

Sharing Your Soft Italian Ricotta Cookies

I truly hope these melt-in-your-mouth ricotta cookies bring as much pure joy to your kitchen as they do to mine! Now that you’ve baked a batch, I’d absolutely love to hear about it. Did you stick with the zesty lemon glaze, or did you try the almond option? Let me know in the comments below!

If you snap a picture of your beautiful Glazed Ricotta Cookies, please tag me on Facebook at Pure Cooking Joy—I love seeing your creations! Don’t forget to bookmark your favorite baking tips over on the blog!

Soft Italian Ricotta Cookies with Zesty Lemon Glaze

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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.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 12 min
• Total Time: 32 min
• Yield: About 3 dozen 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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

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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

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 18g
• Sodium: 95mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 35mg