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Soft Italian Ricotta Cookies with Bright Lemon Glaze

A stack of soft, glazed ricotta cookies on a white plate, with one cookie broken to show the fluffy interior.
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Make these soft, pillowy Italian Ricotta Cookies that melt in your mouth. This easy recipe yields moist, tender cookies perfect for holidays or any day, finished with a zesty lemon glaze.

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 well
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the Lemon Glaze:
  • 2 cups powdered sugar
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • Optional: Rainbow sprinkles

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. Stir in the well-drained ricotta cheese, vanilla extract, and lemon zest until just combined.
  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 simple drop cookies.
  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 sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner consistency.
  11. Once the cookies are completely cool, dip the tops into the lemon glaze or drizzle the glaze over them.
  12. Immediately top with rainbow sprinkles, if using, before the glaze sets. Allow the glaze to firm up before serving or storing.

Notes

  • Drain your ricotta cheese for at least 30 minutes in a fine-mesh sieve lined with cheesecloth or a coffee filter. This step is key to achieving a cakey texture and preventing overly wet dough.
  • For an almond glaze instead of lemon, substitute the lemon juice and zest with 1/4 cup milk and 1 teaspoon almond extract.
  • You can make these cookies ahead of time. Store cooled, unglazed cookies in an airtight container at room temperature for up to 3 days. Glaze them just before serving for the best texture.

Nutrition

Find it online: https://kingscook.com/ricotta-cookies-italian-soft-lemon-glaze/