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
