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Classic Italian Ricotta Cookies with Sweet Lemon Glaze

A stack of freshly baked italian ricotta cookies topped with a thick white lemon glaze, sitting on a white plate.
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You will bake soft, fluffy Italian Ricotta Cookies that melt in your mouth, topped with a simple, sweet lemon glaze. This traditional Italian baking recipe is easy to follow and perfect for holidays or any gathering.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 cups granulated sugar
  • 1 (15 ounce) container whole milk ricotta cheese, drained if very wet
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon zest (optional, for flavor)
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Glaze:
  • 2 cups powdered sugar
  • 4 tablespoons milk or fresh lemon juice
  • 1/2 teaspoon lemon extract (optional)
  • Rainbow nonpareils or sprinkles (optional for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the ricotta cheese and vanilla extract until just combined. If using, mix in the lemon zest now.
  5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, 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, spacing them about 2 inches apart. These are your soft ricotta cookies before baking.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden and the tops are set. They should remain soft.
  9. Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk (or lemon juice), and lemon extract until smooth. The glaze should be thick but pourable. Add more liquid, a half teaspoon at a time, if it is too thick.
  11. Once the cookies are completely cool, dip the tops of each cookie into the glaze, allowing excess to drip off.
  12. Immediately top the wet glaze with rainbow nonpareils or sprinkles, if desired.
  13. Let the glaze set completely before serving or storing your melt in your mouth cookies.

Notes

  • To drain the ricotta, place it in a fine-mesh sieve lined with cheesecloth or a coffee filter over a bowl and let it sit for at least 30 minutes. This prevents the cookies from spreading too much.
  • For a stronger citrus flavor, use fresh lemon juice instead of milk in the glaze.
  • These cake like cookies store well in an airtight container at room temperature for up to one week.

Nutrition

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