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Irresistible Italian Ricotta Cookies Recipe with Easy Zesty Lemon Glaze

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Soft, tender Italian ricotta cookies with a bright, zingy lemon glaze that are quick to make and perfect for any occasion.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (250g) whole milk ricotta cheese, drained well
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Drain ricotta cheese thoroughly by placing it in a fine mesh sieve over a bowl for at least 30 minutes or pressing with paper towels to remove excess moisture.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
  4. Beat in eggs one at a time, mixing well after each addition. Then add drained ricotta, lemon zest, and vanilla extract. Mix until just combined.
  5. Gradually fold dry ingredients into the wet mixture using a spatula or low mixer speed until just incorporated. Avoid overmixing.
  6. Optional: Chill the dough for 30 minutes for easier handling and better texture.
  7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.
  8. Use a cookie scoop or spoon to drop rounded tablespoons of dough about 2 inches apart on the baking sheet.
  9. Bake for 15-18 minutes until edges are just golden and tops spring back lightly when touched.
  10. Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth and pourable but thick enough to coat. Adjust consistency as needed.
  12. Once cookies are cool, drizzle or spread lemon glaze over them. Let glaze set for about 30 minutes before serving.

Notes

Drain ricotta well to avoid soggy dough. Avoid overmixing to keep cookies tender. Cool cookies completely before glazing to prevent glaze from melting. Adjust glaze consistency with powdered sugar or lemon juice as needed. Optional chilling of dough helps with spreading and texture.

Nutrition

Keywords: Italian ricotta cookies, lemon glaze, soft cookies, easy cookie recipe, zesty lemon cookies, ricotta dessert

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