Description
These Italian Ricotta Cookies are soft, moist, and bursting with lemon flavor, perfect for any occasion. Made with creamy ricotta cheese and a hint of lemon zest, these cookies are lightly glazed with a sweet lemon icing, offering a delightful balance between richness and freshness. Easy to prepare and bake, they’re a charming treat that pairs wonderfully with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups ricotta cheese (drained)
- Zest of 1 lemon
Glaze
- 2 tablespoons milk
- 1 tablespoon lemon juice
- ½ cup powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda to combine and aerate the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to fully integrate. Stir in the vanilla extract and ricotta cheese to add moisture and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to prevent overworking the dough, which could make the cookies tough.
- Add Lemon Zest: Fold in the zest of one lemon to infuse the dough with bright citrus notes.
- Form Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies for 10-12 minutes, until the edges are lightly golden while the centers remain soft to maintain their signature tender texture.
- Cool Cookies: Let the cookies cool on the baking sheets for a few minutes to firm up before transferring them to wire racks to cool completely.
- Prepare and Apply Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and milk to create a smooth glaze. Drizzle the glaze over the cooled cookies for a sweet, tangy finish.
Notes
- Ensure the ricotta cheese is well drained to avoid excess moisture in the dough.
- For a stronger lemon flavor, add a teaspoon of lemon extract along with the zest.
- Store cookies in an airtight container at room temperature for up to 3 days.
- If you prefer, substitute milk with cream in the glaze for a richer taste.
- These cookies freeze well; freeze unglazed cookies and glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
