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Soft Italian Ricotta Cookies with Bright Lemon Glaze

A stack of soft, glazed italian ricotta cookies, one broken open to show the texture, topped with lemon zest.
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Bake these soft, tender Italian ricotta cookies that have a cake-like texture. This easy recipe produces melt-in-your-mouth sweets perfect for holiday baking or any gathering, finished with a bright lemon glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup whole milk ricotta cheese, drained well
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice (for dough)
  • For the Lemon Glaze:
  • 2 cups powdered sugar
  • 3 to 4 tablespoons fresh lemon juice
  • 1/4 teaspoon lemon extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the egg and vanilla extract until combined.
  5. Add the drained ricotta cheese, lemon zest, and 1/4 cup of lemon juice to the butter mixture. Mix until just combined.
  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 teaspoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be soft.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden. The cookies will remain soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, 3 tablespoons of lemon juice, and lemon extract (if using) until smooth. Add more lemon juice, one teaspoon at a time, until you reach a thick but pourable consistency.
  11. Once cookies are completely cool, dip the tops into the lemon glaze or drizzle with a spoon. Let the glaze set before serving or storing.

Notes

  • Drain your 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 wet glaze immediately after dipping or drizzling.
  • These cookies freeze well before glazing; store them in an airtight container for up to three months.

Nutrition

Find it online: https://cookingbymia.com/italian-ricotta-cookies-lemon-glaze-recipe/