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Soft and Fluffy Italian Ricotta Cookies with Lemon Glaze

A stack of soft Italian ricotta cookies topped with white glaze and colorful sprinkles, one has a bite taken out.
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Bake traditional Italian ricotta cookies that are soft, cake-like, and melt in your mouth. This recipe includes a simple, sweet lemon glaze perfect for holidays or any gathering.

Ingredients

Scale
  • 1 cup butter, softened
  • 2 large eggs
  • 2 cups granulated sugar
  • 1 (15 ounce) container whole milk ricotta cheese, drained
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest (optional, for flavor)
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 4 tablespoons milk or fresh lemon juice
  • For Topping: Rainbow sprinkles (optional)

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. Mix in the drained ricotta cheese, vanilla extract, and lemon zest, if using.
  5. In a separate 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 just combined. Do not overmix.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  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 a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar and milk or lemon juice until smooth. Add more liquid, one teaspoon at a time, to reach a thick but pourable consistency.
  11. Dip the top of each cooled cookie into the glaze, allowing excess to drip off.
  12. Immediately top with rainbow sprinkles, if desired. Let the glaze set before serving.

Notes

  • Drain the ricotta cheese well using a fine-mesh sieve or cheesecloth for at least 30 minutes to prevent overly wet dough.
  • For an almond flavor, substitute 1/2 teaspoon of vanilla extract with 1/2 teaspoon of almond extract in the dough.
  • If you want a thinner glaze, add a few more drops of milk. For a thicker glaze, add more powdered sugar.

Nutrition

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