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Soft Italian Ricotta Cookies with Lemon Glaze

Several freshly baked ricotta cookies topped with a sweet white glaze, arranged on a white platter.
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Bake these soft, pillowy Italian Ricotta Cookies. They have a cakey texture and melt in your mouth, perfect for holidays or a simple dessert. This recipe includes instructions for a bright lemon glaze.

Ingredients

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  • 1 cup whole milk ricotta cheese, drained well
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons fresh lemon juice
  • For the Glaze: 1/2 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the drained ricotta cheese and granulated sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest. Slowly mix in the vegetable oil.
  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 dough will be soft.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden. The cookies will look puffy.
  8. Remove cookies from the oven and let them cool completely on the baking sheets before glazing.
  9. To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
  10. Dip the top of each cooled cookie 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 an almond glaze instead of lemon, substitute 3 tablespoons of milk and 1/2 teaspoon of almond extract for the lemon juice and zest in the glaze.
  • These are best stored in an airtight container at room temperature for up to 4 days to maintain their soft texture.

Nutrition

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