Name: Italian Ricotta Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 ½ cups ricotta cheese (drained); 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 tsp lemon zest; ½ cup unsalted butter, softened; 2 tbsp milk

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Why You’ll Love This Recipe

Italian Ricotta Cookies are loved for their soft and tender texture, which is unlike most traditional cookies. Ricotta cheese provides moisture, making them light and fluffy without being overly rich. The addition of lemon zest gives them a refreshing citrus flavor that elevates the sweetness, and the simple glaze on top adds a nice touch of sweetness without being overwhelming. Whether you’re baking for a special occasion or just craving something sweet, these cookies are sure to become a favorite.

Ingredients

2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ cups ricotta cheese (drained)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tsp lemon zest
½ cup unsalted butter, softened
2 tbsp milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the ricotta cheese, sugar, eggs, vanilla extract, lemon zest, and softened butter until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Add milk and stir until the dough is soft but not too sticky.
Use a spoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the edges of the cookies are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Once cooled, drizzle the cookies with a simple glaze made of powdered sugar and milk (optional).

Servings and Timing

Servings: About 24 cookies
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 35 minutes

Variations

Chocolate Chip Ricotta Cookies: Add chocolate chips to the dough for an extra indulgent twist.
Orange Zest: Swap the lemon zest for orange zest for a different citrus flavor.
Frosted Ricotta Cookies: Top with a thick layer of frosting instead of a glaze for a richer treat.
Almond Ricotta Cookies: Add almond extract to the dough for a nutty flavor.

Storage/Reheating

To store, keep the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, place them in the refrigerator, where they can last up to a week. To reheat, simply warm them in the microwave for about 10-15 seconds, or place them in the oven at 300°F (150°C) for a few minutes until soft and warm.

FAQs

1. Can I use low-fat ricotta cheese for this recipe?

Yes, you can use low-fat ricotta cheese, but the texture may be slightly different. The cookies may be a bit less moist compared to using full-fat ricotta.

2. Can I freeze these cookies?

Yes, you can freeze these cookies! Allow them to cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.

3. Can I make the dough ahead of time?

Yes, you can make the dough ahead of time. Wrap it tightly and store it in the refrigerator for up to 2 days before baking.

4. How can I make the glaze thicker?

To make the glaze thicker, add more powdered sugar a little at a time until you reach the desired consistency.

5. Can I use a different kind of flour for this recipe?

You can experiment with other types of flour, like whole wheat or almond flour, but this might alter the texture and taste of the cookies. It’s best to stick with all-purpose flour for the best results.

6. Why are my cookies flat?

If your cookies are flat, it could be because the dough was too soft or not chilled enough before baking. You can chill the dough for 30 minutes to help them hold their shape better during baking.

7. Do these cookies need to be glazed?

No, the glaze is optional. You can enjoy the cookies without it if you prefer a simpler taste, or you can dust them with powdered sugar instead.

8. Can I add nuts to the cookie dough?

Yes, you can add chopped nuts like almonds or walnuts to the dough for a crunchy texture.

9. Can I use a different type of citrus zest?

Yes, you can use orange zest or lime zest instead of lemon zest for a different flavor profile.

10. Can I double this recipe?

Yes, you can double the recipe to make more cookies, just make sure to adjust the baking time accordingly if needed.

Conclusion

Italian Ricotta Cookies are a delightful, soft, and flavorful treat that everyone will enjoy. With a light and fluffy texture thanks to the ricotta cheese, these cookies are perfect for any occasion. You can customize them with different flavors and toppings, or simply enjoy them as they are. Whether you’re making them for a holiday, a special event, or just because, they are sure to impress your friends and family.

Italian Ricotta Cookies

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These Italian Ricotta Cookies are a soft, fluffy, and deliciously sweet treat perfect for any occasion. With a rich texture from the ricotta cheese and a refreshing citrus zest, these cookies offer a unique twist on a traditional Italian dessert. Topped with a light glaze, they balance sweetness and freshness in every bite, making them a perfect complement to your afternoon tea or coffee.

Author: Laura
Prep Time: 20min
Cook Time: 15min
Total Time: 35min
Yield: 24cookies
Category: Dessert
Method: Baking
Cuisine: Italian

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the ricotta cheese, sugar, eggs, vanilla extract, lemon zest, and butter until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the milk to make the dough soft but not sticky.
Use a spoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool for a few minutes on the baking sheet before transferring to a wire rack.
Once cooled, drizzle with a simple glaze made from powdered sugar and milk (optional).

Notes

Substitutes: Low-fat ricotta cheese can be used but may affect the texture slightly.
Freezing: These cookies freeze well for up to 3 months. Allow to cool completely before storing in an airtight container or freezer bag.
Dough Prep Ahead: The dough can be prepared up to 2 days ahead and stored in the fridge.
Glaze: The glaze is optional; a dusting of powdered sugar is also a great way to top the cookies.