Soft Italian Ricotta Cookies with Zesty Lemon Glaze
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.
- 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
- 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
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Mix in the ricotta cheese, vanilla extract, and lemon zest until just combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- 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.
- Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft.
- 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.
- 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.
- 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