If you’re searching for a truly delightful treat that’s both tender and bursting with fresh citrus and creamy notes, this Italian Ricotta Cookies Recipe is exactly what you need. These cookies strike the perfect balance between cakey softness and a melt-in-your-mouth texture thanks to the ricotta cheese, while the lemon zest and glaze add a refreshing brightness that keeps you coming back for one more. Whether you’re baking for a crowd or just craving a nostalgic homemade cookie, this recipe will quickly become a cherished favorite you’ll want to share again and again.
Ingredients You’ll Need
Though the ingredient list might seem generous at first glance, every item plays an essential role in creating the perfect texture and flavor of these gorgeous cookies. From the creamy ricotta that keeps them moist, to the lemon zest and juice that brighten every bite, these simple ingredients come together beautifully with very little fuss.
- All-purpose flour: Provides structure and tenderness to the cookies for that classic cakey crumb.
- Baking powder: A leavening agent that helps the cookies rise to a light, soft texture.
- Salt: Enhances all the other flavors and balances the sweetness.
- Unsalted butter (room temperature): Adds richness and creates a tender crumb while allowing easy incorporation with sugar.
- Granulated sugar: Sweetens the dough and helps with browning for a light golden finish.
- Lemon zest: Infuses a fresh, aromatic citrus note that brightens the entire cookie experience.
- Ricotta cheese (whole milk or fresh): The star ingredient that keeps the cookies wonderfully soft and moist.
- Vanilla extract: Adds warm depth and rounds out the flavor profile.
- Large eggs: Provide structure and help bind the dough together.
- Butter, melted (for glaze): Contributes a lovely richness and sheen to the glaze topping.
- Powdered sugar: Used in the glaze to create a sweet, smooth coating.
- Fresh lemon juice: Offers a tangy balance to the sweet glaze for a fresh pop.
- Milk: Adjusts the glaze consistency to the perfect thickness for spooning.
How to Make Italian Ricotta Cookies Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, and salt in a bowl. This simple combination forms the foundation of your cookie dough, ensuring even distribution of leavening while maintaining the right balance of flavors. Whisking them briefly makes for a lighter, more tender cookie.
Step 2: Cream Butter, Sugar, and Lemon Zest
Using an electric mixer fitted with a paddle attachment, whip the room-temperature butter with granulated sugar and freshly grated lemon zest until the mixture turns pale and fluffy. This step is crucial because it incorporates air, which helps give the cookies their signature light texture. And trust me, the lemon zest aroma will have your kitchen smelling amazing.
Step 3: Incorporate Ricotta, Vanilla, and Eggs
Next, blend in the creamy ricotta cheese and vanilla extract. Once combined, add the eggs one at a time, mixing thoroughly after each addition. The ricotta adds moisture and richness unlike any regular cookie dough, making these cookies beautifully tender on every bite.
Step 4: Combine Dry and Wet Ingredients and Chill
Slowly add the flour mixture on low speed, stirring just until everything is combined. Overmixing can make the cookies tough, so keep it gentle here. Cover the dough with plastic wrap and chill it in the fridge for at least 2 hours or up to 2 days. This step lets the flavors meld and firms up the dough for easier handling.
Step 5: Shape and Bake the Cookies
Preheat your oven to 350 degrees Fahrenheit while the dough chills. Then, scoop tablespoon-sized portions, rolling them into balls or simply dropping them with spoons if the dough feels too sticky. Place the dough on a parchment-lined baking sheet and bake for 12 to 14 minutes. You’ll know they’re done when the bottoms turn lightly golden and the cookies feel set.
Step 6: Cool and Glaze
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Meanwhile, whisk together the glaze ingredients—powdered sugar, melted butter, lemon juice, vanilla extract, and milk—until smooth. Spoon the glaze generously over the cooled cookies and apply sprinkles right away if you fancy some color and crunch. Let the glaze set at room temperature before serving or storing.
How to Serve Italian Ricotta Cookies Recipe
Garnishes
While the luscious lemon glaze and sprinkles elevate these cookies perfectly, you can also try zesting a little fresh lemon over the top or adding a light dusting of powdered sugar for an elegant finish. These touches not only enhance the visual appeal but boost the citrusy freshness with every bite.
Side Dishes
These cookies pair wonderfully with a warm cup of coffee, tea, or even a glass of cold milk. For a fun twist at brunch, serve alongside fresh berries or a bowl of lightly sweetened ricotta for dipping. Their soft texture and sweet-tart glaze balance richer or creamier sides beautifully.
Creative Ways to Present
Hosting a gathering? Arrange Italian Ricotta Cookies Recipe on a decorative platter lined with colorful paper doilies or scatter fresh edible flowers for a charming presentation. You could also sandwich two cookies together with a dollop of lemon-sweetened mascarpone or ricotta cream for an indulgent treat that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container to preserve their tender texture and prevent the glaze from drying out. Storing them in a single layer inside the fridge is best, especially if you live somewhere warm. Before serving, simply let them come back to room temperature so the ricotta softness shines through.
Freezing
You can freeze the cookie dough before baking or freeze fully baked and glazed cookies separately. If freezing dough, portion and freeze balls on a sheet tray, then transfer to a freezer bag. For baked cookies, lay them flat with parchment between layers inside an airtight container and freeze up to 3 months. Thaw before serving.
Reheating
To bring back that just-baked warmth, reheat cookies briefly in a 300-degree Fahrenheit oven for 5 to 7 minutes. This restores the tender crumb and slightly softens the glaze without melting it completely. Avoid microwaving, which can alter texture.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
While whole milk ricotta gives the best moistness and richness, part-skim ricotta can work in a pinch. Your cookies might be a bit less tender but still delicious overall.
Is it necessary to chill the dough?
Chilling is important because it firms up the dough, making it easier to handle and helps the flavors meld. Skipping this step may lead to flatter cookies and less depth in flavor.
Can I substitute lemon juice in the glaze with something else?
Absolutely! Almond extract is a lovely alternative that gives the glaze a different but equally delightful twist. Just reduce the quantity slightly as extract is more concentrated.
How long do these cookies stay fresh?
Stored properly in an airtight container in the fridge, Italian ricotta cookies stay fresh for up to 5 days. Beyond that, they may start to lose their signature softness.
Why do these cookies taste different than regular sugar cookies?
The ricotta adds moisture, richness, and a subtle tang that makes these cookies uniquely tender and flavorful compared to standard sugar cookies. The lemon zest and glaze also contribute fresh brightness that sets them apart.
Final Thoughts
Nothing beats the joy of biting into a soft, slightly tangy, melt-in-your-mouth cookie that feels like a warm hug from an Italian Nonna. This Italian Ricotta Cookies Recipe delivers all that and more with simple ingredients and straightforward steps. I hope you’ll have as much fun making and sharing these cookies as I do—remember, the best part is enjoying them together with the people you love!
Italian Ricotta Cookies Recipe
These Italian Ricotta Cookies are soft, tender, and lightly lemon-flavored, featuring a delicate ricotta cheese-infused dough. Topped with a luscious lemon glaze and optional sprinkles, they make a perfect treat for gatherings or everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 20 minutes
- Yield: 60 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Cookies
- 3 1/2 cups (495g) all-purpose flour
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup (226g) unsalted butter, at room temperature
- 1 3/4 cups (350g) granulated sugar
- 1 tsp lemon zest
- 15 oz ricotta (whole milk or fresh, about 1 3/4 cups)
- 1 Tbsp vanilla extract
- 2 large eggs
Glaze
- 1 Tbsp butter (salted or unsalted), melted
- 3 1/2 cups (420g) powdered sugar
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 4 – 6 Tbsp milk
Instructions
- Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt for about 20 seconds. Set this mixture aside for later use.
- Cream butter and sugar: Using an electric stand mixer fitted with the paddle attachment, whip together the room temperature unsalted butter, granulated sugar, and lemon zest until the mixture turns pale and fluffy. Remember to scrape down the sides and bottom of the bowl occasionally to ensure even mixing throughout the process.
- Add ricotta and eggs: Mix in the ricotta cheese and vanilla extract into the creamed mixture. Then, add the eggs one at a time, blending well after each addition. Set the mixer to low speed and gradually add in the flour mixture, mixing just until everything is combined.
- Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or up to 2 days. During the last 20 minutes of chilling, preheat your oven to 350°F (175°C).
- Prepare cookies for baking: Scoop chilled dough by tablespoons and shape into balls. If the dough is sticky, use two spoons to drop it onto a baking sheet lined with parchment paper. Avoid using dark-colored baking sheets for the best results.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes until the cookies are set and the bottoms are lightly golden brown. Remove the cookies and let them cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
- Prepare the glaze: In a mixing bowl, whisk together the powdered sugar, melted butter, fresh lemon juice, vanilla extract, and 4 tablespoons of milk until smooth. Add more milk one teaspoon at a time to thin the glaze as needed — it should be thicker than a typical doughnut glaze but pourable.
- Glaze the cookies: Once the cookies have fully cooled, spoon the glaze over them while they are on the wire rack. If desired, immediately add sprinkles on top of the glaze.
- Set the glaze and store: Allow the glaze to set at room temperature. Store the cookies in an airtight container in a single layer, preferably in the refrigerator. Before serving, bring the cookies back to room temperature for the best flavor and texture.
Notes
- Use room temperature butter for easier creaming and better texture.
- Chilling the dough is essential for flavor development and easier handling.
- Do not use dark baking sheets, as they can cause the cookies to brown too quickly on the bottom.
- The glaze should be thick but pourable; adjust milk slowly to keep the right consistency.
- Store cookies in a single layer to prevent the glaze from smudging or sticking.
- Bringing refrigerated cookies back to room temperature enhances flavor and texture.
