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Soft Italian Ricotta Cookies with Lemon Glaze

A tempting stack of soft Italian ricotta cookies topped with white glaze and colorful rainbow sprinkles.
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Make these classic, soft Italian Ricotta Cookies. They have a delicate, cake-like texture and are topped with a bright lemon glaze and colorful sprinkles. This easy ricotta cookie recipe is perfect for holidays or any gathering.

Ingredients

Scale
  • 1 cup butter, softened
  • 2 large eggs
  • 2 cups granulated sugar
  • 1 cup whole milk ricotta cheese, drained well
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 4 tablespoons milk or fresh lemon juice, plus more for thinning
  • For the Glaze: 1 teaspoon lemon zest
  • For Decoration: Rainbow nonpareils or sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air, which helps make the cookies soft.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the drained ricotta cheese, vanilla extract, and almond extract until just combined.
  5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be soft.
  8. Bake for 10 to 12 minutes, or until the edges are just set and lightly golden. They should remain soft in the center.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, lemon zest, and 4 tablespoons of milk or lemon juice until smooth. Add more liquid, one teaspoon at a time, until you reach a thick but pourable consistency.
  11. Once the cookies are completely cool, dip the tops of each cookie into the glaze. Immediately top with rainbow sprinkles before the glaze sets.
  12. Allow the glaze to set before serving or storing these melt-in-your-mouth ricotta cookies.

Notes

  • Drain your ricotta cheese for at least 30 minutes using a fine-mesh sieve lined with cheesecloth or a coffee filter. Excess moisture makes the dough too wet and results in flat cookies.
  • For a stronger lemon flavor in the cookie itself, you can substitute 1 tablespoon of the milk in the dough with lemon juice.
  • These Italian ricotta cookies freeze well before glazing. Store cooled, plain cookies in an airtight container for up to three months. Glaze them after thawing.

Nutrition

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