Italian Ricotta Cookies Recipe with Zesty Lemon Glaze
Soft, cakey Italian ricotta cookies topped with a bright and tangy lemon glaze, perfect for any occasion and easy to make.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Total Time: 35-38 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 1 cup whole milk ricotta cheese, well-drained
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- Pinch of salt (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Drain the ricotta cheese well using a fine mesh strainer or cheesecloth if it’s too wet. Blend it lightly with a fork or whisk to smooth it out.
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the large egg and vanilla extract until fully combined and creamy.
- Stir the ricotta cheese and lemon zest into the wet ingredients until evenly incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
- Gently fold the flour mixture into the wet batter using a spatula, stopping as soon as the flour disappears to avoid overmixing.
- Scoop dough by heaping tablespoons (about 1.5 tbsp or 22g each) onto the prepared baking sheets, spacing about 2 inches apart. Flatten slightly with the back of a spoon or fingers.
- Bake for 15–18 minutes, or until edges are lightly golden and tops spring back when touched.
- While cookies bake, whisk together powdered sugar and fresh lemon juice until smooth and pourable, adjusting juice to desired consistency.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. While still warm, drizzle or spread the lemon glaze over the tops. Allow glaze to set as cookies cool completely.
Notes
Drain ricotta well to avoid soggy cookies. Avoid overmixing flour to keep cookies tender. Adjust lemon juice in glaze for desired consistency. Cookies are best slightly underbaked for a soft center and firm up as they cool. Glaze thickens as it sets; add warm water if too thick while working.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8
- Fat: 5
- Carbohydrates: 15
- Protein: 3
Keywords: Italian ricotta cookies, lemon glaze cookies, soft ricotta cookies, easy Italian dessert, homemade ricotta cookies, lemon zest cookies