If you adore soft, tender treats with a hint of citrus and creamy richness, then you’re going to fall head over heels for this Italian Ricotta Cookies Recipe. These cookies are delightfully different from your standard cookie fare, boasting a light, fluffy texture thanks to the ricotta, and a bright lemon glaze that adds just the right touch of zing. Every bite melts in your mouth, making them an irresistible classic that brings a bit of Italian charm right into your own kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking these heavenly Italian Ricotta Cookies. Each component is simple and familiar, but together they create a cookie that is uniquely soft, flavorful, and satisfying.
- 2 1/2 cups all-purpose flour: Provides structure and a tender crumb to the cookies.
- 1 teaspoon baking powder: Helps the cookies rise and stay light.
- 1/2 teaspoon baking soda: Adds subtle lift and balances acidity from the lemon juice.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup unsalted butter, softened: Brings richness and a melt-in-your-mouth texture.
- 1 cup granulated sugar: Sweetens the dough evenly without overpowering.
- 1 large egg: Binds ingredients for perfect consistency.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor.
- 1 teaspoon lemon zest: Infuses a fresh citrus brightness into the dough.
- 1/2 cup ricotta cheese (whole milk): Keeps cookies moist and tender with a subtle creaminess.
- 1/4 cup milk: Adds moisture and helps blend ingredients smoothly.
- 1 tablespoon lemon juice: Adds a zesty lift and reacts with baking soda for lovely rise.
- 1 cup powdered sugar: The base of the sweet, glossy glaze.
- 1 tablespoon milk (for glaze): Thins the glaze to the perfect drizzling consistency.
- 1/2 teaspoon vanilla extract (for glaze): Complements the lemon and ties flavors together.
- 1/2 teaspoon lemon juice (for glaze): Brightens the glaze’s sweetness for that final zing.
- Sprinkles or nonpareils (optional): Adds a festive pop of color and fun texture on top.
How to Make Italian Ricotta Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This combination ensures your cookies have just the right rise and seasoning, setting the foundation for their tender texture.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This creaming step is key because it incorporates air, helping to make the cookies extra soft and delicate.
Step 3: Add Egg, Vanilla, and Lemon Zest
Next, mix in the egg, vanilla extract, and freshly grated lemon zest. These ingredients boost the flavor profile, balancing the richness of the ricotta with vibrant citrus notes and sweet warmth from the vanilla.
Step 4: Incorporate Ricotta, Milk, and Lemon Juice
Stir in the ricotta cheese, milk, and lemon juice until the mixture is smooth and creamy. The ricotta adds moisture and a melt-away texture, while the lemon juice activates the baking soda for a lovely, tender rise.
Step 5: Combine Dry Ingredients Slowly
Gradually add your dry flour mixture to the wet ingredients, stirring gently until everything is just combined. Avoid overmixing here to keep the cookies light and fluffy rather than dense and tough.
Step 6: Scoop and Bake
Using a tablespoon or cookie scoop, drop dough portions onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake for 12 to 15 minutes until the edges are a soft golden color but the centers remain tender. This precise baking time helps preserve that signature softness.
Step 7: Cool and Glaze
Let your cookies cool on the sheet for about 5 minutes before transferring to a wire rack to cool completely. While they cool, prepare the glaze by whisking powdered sugar, milk, vanilla, and lemon juice in a small bowl until smooth. Drizzle this shiny glaze over the cookies, and if you like, sprinkle on some colorful sprinkles or nonpareils for a cheerful finishing touch.
How to Serve Italian Ricotta Cookies Recipe
Garnishes
Adding a glaze drizzled generously over the cooled cookies is the star garnish that elevates this recipe. Sprinkles or nonpareils add both fun texture and visual excitement, making these cookies perfect for celebrations or just a sunny afternoon tea.
Side Dishes
This Italian Ricotta Cookies Recipe pairs beautifully with a cup of strong espresso or a delicate herbal tea to complement the lemony sweetness. For a more decadent treat, serve alongside fresh berries or a dollop of light whipped cream to echo the creamy ricotta flavor.
Creative Ways to Present
For an inviting presentation, stack these soft cookies on a pretty platter and drizzle extra glaze right before serving to maintain their shiny allure. You can also sandwich two cookies together with a thin spread of lemon curd or ricotta cream for a delightful variation your guests will love.
Make Ahead and Storage
Storing Leftovers
Italian Ricotta Cookies stay fresh when stored in an airtight container at room temperature for up to 3 days. Due to their delicate texture and glaze, it’s best to keep them away from humidity to retain their tender crumb and glaze shine.
Freezing
If you want to enjoy these delicious cookies later, freeze them without glaze in a single layer on a parchment-lined tray. Once frozen, transfer to a freezer-safe container or zip-top bag for up to 2 months. Glaze and decorate after thawing for best results.
Reheating
To bring your cookies back to their soft, just-baked glory, briefly warm them in a low oven (around 300°F) for 5 to 7 minutes. This gentle heat refreshes their tender texture without melting the glaze too much.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
While whole milk ricotta gives these cookies their signature moistness and rich texture, you can substitute part-skim ricotta. Just be aware the cookies might be slightly less tender but will still taste wonderful.
Is it necessary to add lemon zest and juice, or can I skip it?
Lemon zest and juice add a crucial brightness that balances the richness of the ricotta and butter, giving the cookies their fresh flavor. Omitting them would make the cookies taste more plain, so I highly recommend keeping them in for the best results.
Why does the recipe use both baking powder and baking soda?
Combining baking powder and baking soda helps achieve the perfect rise and texture. Baking soda reacts with the acidic lemon juice, while baking powder provides additional leavening to keep the cookies light and fluffy.
Can I make these cookies gluten-free?
Yes, you can try substituting the all-purpose flour with a gluten-free blend designed for baking. However, since flour types vary, the texture may change slightly. Start with a trusted blend and adjust as needed.
How thick should I make the cookies before baking?
Drop tablespoon-sized scoops of dough and space them about 2 inches apart—they will spread a bit but should stay relatively thick and soft. If you want thicker cookies, gently pat the dough mounds slightly before baking.
Final Thoughts
If you’re searching for a warm, inviting cookie recipe that feels like a hug in every bite, this Italian Ricotta Cookies Recipe is absolutely worth making. From the creamy ricotta base to the bright lemon glaze, these cookies bring joy to any occasion. I truly hope you give this recipe a try and create some sweet moments with friends and family!
Print
Italian Ricotta Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Delightfully soft and tender Italian Ricotta Cookies infused with lemon zest and a creamy ricotta cheese base, finished with a sweet lemon glaze and colorful sprinkles for a classic treat that’s perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup ricotta cheese (whole milk)
- 1/4 cup milk
- 1 tablespoon lemon juice
Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- Sprinkles or nonpareils (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Egg and Flavorings: Incorporate the egg, vanilla extract, and lemon zest into the creamed butter and sugar. Mix until all ingredients are fully combined and smooth.
- Incorporate Ricotta and Milk: Stir in the ricotta cheese, milk, and lemon juice to the wet ingredients until the batter is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined to avoid overmixing.
- Portion the Dough: Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet, making sure to space each cookie about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes or until the edges of the cookies are lightly golden while the centers remain soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze and Decorate: In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and lemon juice until smooth. Drizzle this glaze over the fully cooled cookies and add sprinkles or nonpareils if desired for decoration.
Notes
- Ensure the butter is softened to room temperature for easy creaming with the sugar.
- Do not overmix the batter once the flour is added to keep the cookies tender.
- The ricotta cheese adds moisture and softness to the cookies; whole milk ricotta is best.
- Allow cookies to cool completely before glazing to prevent the glaze from melting.
- Sprinkles are optional but add a fun, festive touch perfect for celebrations.
