These Italian Ricotta Cookies are a delightful treat with a soft, pillowy texture and a gentle citrus twist. Perfectly sweetened and topped with a delicate glaze, they bring a bit of Italian tradition to your kitchen. Whether you’re preparing for the holidays or looking for a new snack, these cookies are sure to be a hit!
Why You’ll Love This Recipe
I absolutely love these Italian Ricotta Cookies because they are wonderfully light and soft. The ricotta cheese gives them a moist and tender crumb, while the lemon zest adds a refreshing citrusy punch. The glaze on top is the finishing touch that adds a slight sweetness, and the sprinkles, if added, make them extra festive! They’re so easy to make and versatile, perfect for any occasion from casual snacking to holiday gatherings. Plus, they are incredibly fun to eat!
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 cup ricotta cheese (whole milk)
1/4 cup milk
1 tablespoon lemon juice
For the glaze:
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
Sprinkles or nonpareils (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and lemon zest to the butter mixture and beat until well combined.
Mix in the ricotta cheese, milk, and lemon juice until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the cookies are lightly golden on the edges but still soft in the center.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the glaze: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and lemon juice until smooth.
Drizzle the glaze over the cooled cookies and add sprinkles, if desired.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 12-15 minutes
Total Time: 30 minutes
Servings: 24 cookies
Calories: 160 kcal per cookie
Variations
Chocolate Chip Ricotta Cookies: Add a handful of mini chocolate chips to the dough for a twist on the classic recipe.
Orange Zest: If you’re not a fan of lemon, try swapping the zest with orange for a different citrus flavor.
Almond Extract: For a more aromatic flavor, add 1/2 teaspoon of almond extract instead of vanilla.
Gluten-Free Version: Replace the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Nutty Crunch: Fold in some finely chopped nuts like walnuts or pistachios for a crunchy texture contrast.
Storage/Reheating
These cookies store wonderfully! I recommend keeping them in an airtight container at room temperature, where they’ll stay fresh for up to 5 days. If you’d like to store them for a longer period, you can freeze them. Simply place the cooled cookies in a freezer-safe bag or container, and they’ll last for up to 3 months. When you’re ready to enjoy, just thaw them at room temperature or reheat them gently in the oven at 300°F (150°C) for about 5 minutes.
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FAQs
Can I use a different type of cheese instead of ricotta?
While ricotta gives these cookies their signature softness and flavor, you could try mascarpone or cottage cheese if needed. However, this may alter the texture slightly.
How do I know when the cookies are done baking?
The cookies should be lightly golden at the edges but still soft in the center. If you press gently on the middle, it should spring back slightly.
Can I make the dough ahead of time?
Yes! You can make the dough ahead of time and refrigerate it for up to 24 hours before baking. Just make sure to let the dough come to room temperature for easier scooping.
Why are my cookies flat instead of fluffy?
If your cookies turned out flat, it may be because the butter was too warm or the dough was overmixed. Be sure to soften the butter slightly, but not melt it, and mix the dough just until combined.
Can I skip the glaze?
Yes! The glaze adds a nice sweetness, but the cookies are delicious even without it. You can enjoy them as they are or dust them lightly with powdered sugar for a simpler option.
Conclusion
These Italian Ricotta Cookies are the perfect balance of soft, flavorful, and slightly sweet with a touch of citrus. Whether I’m baking them for a special occasion or just for a cozy treat, they always bring a smile. With their tender texture, easy preparation, and delightful glaze, these cookies are destined to become a go-to recipe in my baking repertoire!
📖 Recipe:
PrintItalian Ricotta Cookies
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- Author: Isabella
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Italian Ricotta Cookies are soft, pillowy, and bursting with citrus flavor. Made with ricotta cheese for extra moisture, they are topped with a sweet glaze, making them the perfect treat for any occasion. Whether it’s for the holidays or a cozy snack, these cookies are sure to please!
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 cup ricotta cheese (whole milk)
1/4 cup milk
1 tablespoon lemon juice
For the glaze:
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
Sprinkles or nonpareils (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add the egg, vanilla extract, and lemon zest, mixing until combined.
- Stir in the ricotta cheese, milk, and lemon juice until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Using a spoon or cookie scoop, drop tablespoon-sized dough portions onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 12-15 minutes, or until edges are lightly golden and the centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze: In a small bowl, whisk powdered sugar, milk, vanilla, and lemon juice until smooth. Drizzle over cooled cookies and add sprinkles if desired.
Notes
Make sure the butter is softened, but not melted, to avoid flat cookies.
If you prefer, you can skip the glaze for a simpler treat.
Refrigerate cookie dough for up to 24 hours before baking for convenience.
To make gluten-free, use a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 24 cookies
- Calories: 160 kcal per cookie