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Soft Italian Ricotta Cookies with Zesty Lemon Glaze

A stack of fluffy ricotta cookies topped with a thick, dripping lemon glaze.
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Make these soft Italian ricotta cookies that melt in your mouth. This easy recipe yields pillowy treats perfect for holidays or any gathering, topped with a bright lemon glaze.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the ricotta cheese and granulated sugar together until smooth.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  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 remain soft.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare 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. Once cookies are completely cool, dip the tops into the lemon glaze or drizzle the glaze over them. Let the glaze set before serving.

Notes

  • Drain the ricotta cheese well using a fine-mesh sieve lined with cheesecloth for at least 30 minutes to prevent overly wet dough.
  • For an almond glaze instead of lemon, substitute 4 tablespoons of milk and 1/2 teaspoon of almond extract for the lemon juice and zest in the glaze.
  • You can add colorful sprinkles to the wet glaze for a festive look, especially for holiday cookie exchanges.

Nutrition

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