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Italian Ricotta Cookies Recipe

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4.2 from 4 reviews

Classic Italian Ricotta Cookies are soft, tender, and lightly lemon-flavored treats, perfect for any occasion. These cookies are made with creamy ricotta cheese, giving them a moist texture and subtle tang. They are topped with a smooth lemon-vanilla glaze to add a sweet, zesty finish. Ideal for parties, holidays, or everyday indulgence, these cookies combine tradition with delightful flavor and texture.

  • Total Time: 1 hour 20 minutes
  • Yield: 60 cookies

Ingredients

For the Cookies

  • 3 1/2 cups (495g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup (226g) unsalted butter, at room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 1 tsp lemon zest
  • 15 oz ricotta cheese (whole milk or fresh, about 1 3/4 cups)
  • 1 Tbsp vanilla extract
  • 2 large eggs

For the Glaze

  • 1 Tbsp butter (salted or unsalted), melted
  • 3 1/2 cups (420g) powdered sugar
  • 2 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 4 – 6 Tbsp milk

Instructions

  1. Mix dry ingredients: Whisk together the all-purpose flour, baking powder, and salt in a bowl for about 20 seconds. Set aside.
  2. Cream butter and sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the unsalted butter, granulated sugar, and lemon zest until the mixture is pale and fluffy. Scrape down the sides and bottom of the bowl occasionally to ensure even mixing.
  3. Add ricotta and vanilla: Blend in the ricotta cheese and vanilla extract until combined, then add eggs one at a time, mixing well after each addition.
  4. Incorporate dry ingredients: Reduce mixer speed to low, slowly add the flour mixture, and mix just until combined. Avoid overmixing for the best texture.
  5. Chill dough: Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 2 days to develop flavor and make dough easier to handle.
  6. Preheat and prepare for baking: During the last 20 minutes of chilling, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper; avoid dark baking sheets as they can cause cookies to brown too quickly.
  7. Shape cookies: Scoop out 1 tablespoon of chilled dough and shape into balls. If dough is too sticky, drop spoonfuls directly onto the baking sheet using two spoons.
  8. Bake cookies: Bake in the preheated oven for 12 to 14 minutes until the cookies are set and the bottoms are lightly golden brown.
  9. Cool cookies: Let cookies cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
  10. Prepare the glaze: In a bowl, whisk together powdered sugar, melted butter, lemon juice, vanilla extract, and 4 tablespoons of milk until smooth.
  11. Adjust glaze consistency: Add additional milk 1 teaspoon at a time as needed to reach a glaze that is thick but pourable, thicker than a typical donut glaze.
  12. Glaze cookies: Spoon the glaze over the cooled cookies. Immediately add sprinkles if desired.
  13. Set glaze and store: Allow the glaze to set at room temperature. Store cookies in an airtight container, ideally in a single layer, preferably refrigerated. Bring to room temperature before serving for best flavor and texture.

Notes

  • Using ricotta cheese adds moisture and a subtle tang to the cookies, making them tender and flavorful.
  • Chilling the dough helps the cookies hold their shape and improves the texture.
  • Do not overmix the dough once the flour is added, or the cookies may turn out tough.
  • Use parchment paper or light-colored baking sheets to prevent over-browning the cookie bottoms.
  • The glaze should be thick enough to coat the cookies without running off completely—adjust milk quantity to get the right consistency.
  • Storing the cookies in the fridge helps maintain freshness and sets the glaze, but always bring them to room temperature before serving for optimal taste.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

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