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Italian Ricotta Cookies Recipe

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Italian Ricotta Cookies are soft, moist, cake-like cookies flavored with vanilla and fresh lemon zest. A simple lemon-vanilla glaze and colorful sprinkles make them perfect for holidays, parties, and cookie trays.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 15 ounces whole-milk ricotta cheese
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon zest
  • 2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons milk, plus more as needed
  • 1/2 teaspoon vanilla extract, for the glaze
  • Colorful sprinkles, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy.
  4. Add the ricotta and mix until well combined. Beat in the eggs one at a time.
  5. Mix in 2 teaspoons vanilla extract and the fresh lemon zest until evenly incorporated.
  6. Gradually add the dry ingredients to the ricotta mixture and mix just until a soft, thick dough forms. Avoid overmixing.
  7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between the cookies.
  8. Bake for 12–15 minutes, until the cookies are set and lightly golden around the bottom edges while remaining pale and soft on top.
  9. Cool the cookies on the baking sheets for several minutes, then transfer them to a wire rack and cool completely.
  10. Whisk the powdered sugar, lemon juice, milk, and 1/2 teaspoon vanilla extract until smooth. Add a little more milk if the glaze is too thick or additional powdered sugar if it is too thin.
  11. Dip the tops of the cooled cookies into the glaze or spoon the glaze over them.
  12. Immediately decorate with sprinkles if desired. Let the cookies stand until the glaze is completely set before serving or storing.

Notes

  • If the ricotta is particularly watery, drain off excess liquid before measuring to prevent overly loose dough.
  • If the cookie dough feels unusually soft, refrigerate it briefly before scooping and baking.
  • For stronger lemon flavor, add additional fresh lemon zest to the dough.
  • For orange ricotta cookies, substitute fresh orange zest and juice for the lemon.
  • For almond flavor, replace a small portion of the vanilla extract with almond extract.
  • Store glazed cookies in an airtight container in the refrigerator for up to 5 days, with parchment or wax paper between layers.
  • For longer storage, freeze unglazed cookies for up to 2–3 months, then thaw and decorate with fresh glaze before serving.

Nutrition

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