Description
Italian Ricotta Cookies are soft, cake-like cookies infused with lemon zest and vanilla, topped with a smooth, sweet glaze. These classic Italian treats are perfect for the holidays or any celebration, delivering melt-in-your-mouth texture and rich ricotta flavor in every bite.
Ingredients
Scale
- 3 1/2 cups (495g) all-purpose flour
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup (226g) unsalted butter, room temperature
- 1 3/4 cups (350g) granulated sugar
- 1 tsp lemon zest
- 15 oz (1 3/4 cups) whole milk ricotta cheese
- 1 Tbsp vanilla extract
- 2 large eggs
- For the Glaze:
- 1 Tbsp melted butter
- 3 1/2 cups (420g) powdered sugar
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 4–6 Tbsp milk
Instructions
- In a mixing bowl, whisk together flour, baking powder, and salt; set aside.
- In a stand mixer, cream butter, granulated sugar, and lemon zest until pale and fluffy.
- Add ricotta and vanilla extract, then blend in eggs one at a time until smooth.
- Gradually add the flour mixture and mix on low speed until just combined.
- Cover and refrigerate dough for at least 2 hours or up to 2 days.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 1 Tbsp portions of dough, shape into balls, and place on prepared sheets.
- Bake for 12–14 minutes, until bottoms are lightly golden. Cool completely on a wire rack.
- To make the glaze, whisk powdered sugar, melted butter, lemon juice, vanilla, and milk until smooth but thick.
- Spoon glaze over cooled cookies and top with sprinkles if desired. Allow to set before serving.
Notes
- Use whole milk ricotta for the best texture and richness.
- Chill dough thoroughly to prevent cookies from spreading.
- Store cookies in an airtight container for up to 4 days in the fridge.
- Unglazed cookies can be frozen for up to 3 months.
- Customize with almond extract, orange zest, or chocolate chips for variations.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 13g
- Sodium: 41mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0.1g
- Carbohydrates: 20g
- Fiber: 0.2g
- Protein: 2g
- Cholesterol: 18mg
Keywords: Italian Ricotta Cookies, ricotta desserts, lemon ricotta cookies, Italian cookies, soft cookies recipe, holiday cookies