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Classic Soft Italian Ricotta Cookies with Lemon Glaze

Close-up of soft Italian ricotta cookies with white glaze and colorful sprinkles, one cookie broken open.
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Make these traditional Italian Ricotta Cookies for a soft, fluffy, and melt-in-your-mouth dessert. This easy recipe features a bright lemon glaze and is perfect for holiday cookie trays 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
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • For the Glaze: 2 cups powdered sugar
  • 4 tablespoons milk, plus more if needed
  • 1 teaspoon lemon juice
  • Rainbow sprinkles 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. Stir in the drained ricotta cheese, vanilla extract, and lemon zest until just combined. Do not overmix.
  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.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can lightly flatten them with the bottom of a glass if desired.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
  10. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, milk, and lemon juice until smooth. Add a little more milk if the glaze is too thick.
  11. Dip the top of each cooled cookie into the lemon glaze, allowing excess to drip off.
  12. Immediately top with rainbow sprinkles before the glaze sets. Allow the glaze to dry completely before serving or storing.

Notes

  • Drain the ricotta cheese well using a fine-mesh sieve or by pressing it in cheesecloth for at least 30 minutes. This step prevents overly wet dough and ensures a cake-like texture.
  • For an almond flavor variation, substitute the lemon zest with 1 teaspoon of almond extract in the dough and use almond extract instead of lemon juice in the glaze.
  • Store these soft ricotta cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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