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Soft Italian Ricotta Cookies with Zesty Lemon Glaze

A stack of soft ricotta cookies topped with white glaze and lemon zest, one cookie is broken open showing the texture.
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Make these soft, pillowy Italian Ricotta Cookies from scratch. They have a tender, melt-in-your-mouth texture and are topped with a bright, zesty lemon glaze, making them perfect for holidays or any gathering.

Ingredients

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  • 1 cup whole milk ricotta cheese, drained well
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 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

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, combine the drained ricotta cheese and granulated sugar. Beat them together until smooth.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; the batter will be soft.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden and the tops are set. They should remain soft.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and pourable. Add more powdered sugar for a thicker glaze or more juice for a thinner consistency.
  10. Once the cookies are completely cool, dip the tops into the glaze or drizzle the glaze over them. Let the glaze set before serving.

Notes

  • Drain the ricotta cheese for at least 30 minutes in a fine-mesh sieve lined with cheesecloth to prevent overly wet dough.
  • For a festive look, add colorful sprinkles to the glaze before it sets.
  • If you prefer an orange flavor, substitute the lemon juice and zest with fresh orange juice and zest.

Nutrition

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