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Soft Italian Lemon Ricotta Cookies

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Soft Italian Lemon Ricotta Cookies have a light, tender, cake-like texture with bright fresh lemon flavor. A simple lemon glaze adds a sweet citrus finish that makes these cookies perfect for holidays, spring gatherings, or serving with coffee or tea.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until pale, light, and creamy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add the ricotta, fresh lemon juice, lemon zest, and vanilla extract. Mix until well combined. The mixture may look slightly textured from the ricotta.
  6. Gradually add the dry ingredients to the ricotta mixture and mix just until a soft, thick dough forms. Avoid overmixing.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 12–15 minutes, until the tops are set and still pale and the bottoms are lightly golden.
  9. Let the cookies cool on the baking sheets for several minutes, then transfer them to a wire rack and cool completely.
  10. To make the glaze, whisk the powdered sugar and fresh lemon juice until smooth. Adjust the consistency with additional powdered sugar or lemon juice if needed.
  11. Spoon or drizzle the lemon glaze over the cooled cookies and garnish with fresh lemon zest. Allow the glaze to set before serving or storing.

Notes

  • Whole-milk ricotta provides a rich, soft texture. Drain excess liquid before measuring if the ricotta is particularly watery.
  • For stronger lemon flavor, add extra finely grated lemon zest rather than excessive lemon juice.
  • Replace a small amount of the vanilla extract with almond extract for a subtle almond flavor.
  • For orange ricotta cookies, replace the lemon juice and zest with fresh orange juice and zest.
  • Colorful sprinkles can be added over the wet glaze for Christmas, Easter, showers, or other celebrations.
  • If the dough is very soft, refrigerate it for about 30 minutes before baking to help control spreading.
  • The dough can be covered tightly and refrigerated overnight before baking.
  • Store glazed cookies in an airtight container in the refrigerator for 4–5 days, placing parchment or wax paper between layers.
  • Let refrigerated cookies sit at room temperature for 15–20 minutes before serving for the best texture.
  • Freeze unglazed cookies for up to 2 months, thaw completely, and add fresh lemon glaze before serving.

Nutrition

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