Italian Ricotta Cookies Recipe
If you are searching for a cookie that feels like a warm hug from an Italian Nonna, then this Italian Ricotta Cookies Recipe is your next must-bake delight. These cookies are a perfect balance of tender crumb, subtle lemon zest brightness, and a sweet glaze that lovingly ties everything together. With ricotta cheese as the star ingredient, these treats have a moist and soft texture that sets them apart from your everyday cookies. They are incredibly easy to make, endlessly versatile, and absolutely irresistible!
Ingredients You’ll Need
Gathering the right ingredients for this Italian Ricotta Cookies Recipe is simpler than you might think, and each component plays its part in creating that delicate flavor and pillowy texture. From the smooth ricotta to the zingy lemon zest, it’s a beautiful balance of traditional baking staples with a special twist.
- All-purpose flour: The foundation of your cookies, giving them structure and a tender crumb.
- Baking powder: Helps the cookies rise gently, keeping them soft and light.
- Baking soda: Adds a bit of lift and ensures even browning during baking.
- Unsalted butter: Brings richness and fluffiness; softened for easy creaming.
- Granulated sugar: Sweetens the dough and helps with that slight crispness on the edges.
- Large eggs: Bind everything together and add moisture.
- Vanilla extract: Enhances flavor with a lovely warm note.
- Ricotta cheese: The heart of this recipe, adding incredible moisture and a melt-in-your-mouth softness.
- Lemon zest: Delivers a fresh, citrusy kick that brightens these cookies beautifully.
- Milk: Used in the glaze to give it a smooth, pourable consistency.
- Lemon juice: Pairs with powdered sugar to make a tangy-sweet glaze that finishes the cookies perfectly.
- Powdered sugar: For the glaze, adding sweetness and a lovely sheen.
How to Make Italian Ricotta Cookies Recipe
Step 1: Prepare Your Oven and Ingredients
First things first, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and help with even baking. This simple preparation ensures your cookies bake perfectly and come off the trays effortlessly.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Mixing these dry ingredients thoroughly before adding them to your wet mixture helps distribute the leavening evenly, leading to light and fluffy cookies every time.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. This step incorporates air and creates a smooth, creamy base that will make your cookies tender and soft.
Step 4: Add Eggs, Vanilla, and Ricotta
Beat in the eggs one at a time to maintain a smooth batter. Stir in the vanilla extract for that warm, classic aroma, then fold in the ricotta cheese. The ricotta adds moisture and a creamy texture that makes these cookies uniquely delightful.
Step 5: Combine Wet and Dry Ingredients
Gradually add your flour mixture to the wet ingredients, stirring just until combined. Overmixing can lead to dense cookies, so stir gently to keep them tender.
Step 6: Add Lemon Zest
Fold in the zest of one lemon to infuse your cookies with a fresh, citrusy brightness—this simple addition elevates the flavor and keeps the taste vibrant.
Step 7: Shape the Cookies
Using a spoon, drop dollops of dough onto your prepared baking sheets, spacing each about two inches apart. This gives the cookies enough room to spread slightly without sticking together.
Step 8: Bake
Bake the cookies for 10 to 12 minutes, watching for lightly golden edges while keeping the centers soft. This is key for achieving the signature texture of Italian ricotta cookies—delicately crisp outside, tender inside.
Step 9: Cool
Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This prevents breakage and lets the cookies set up just right before glazing.
Step 10: Prepare and Drizzle the Glaze
Whisk together powdered sugar, lemon juice, and milk in a small bowl until smooth. Drizzle this lovely glaze over the cooled cookies, adding a shiny, sweet-tart finish that makes every bite wonderful.
How to Serve Italian Ricotta Cookies Recipe
Garnishes
While the lemon glaze is a classic topping, you can also sprinkle your cookies with some finely grated lemon zest, or add multi-colored sprinkles for a whimsical twist. Toasted almonds or a dusting of powdered sugar work beautifully as well, creating eye-catching finishes that add a little extra crunch or visual flair.
Side Dishes
These Italian Ricotta Cookies Recipe treats pair excellently with a cup of strong espresso or a delicate tea like Earl Grey or chamomile. For a brunch or dessert table, serve alongside fresh berries or whipped cream to complement their light, fluffy texture and citrus notes.
Creative Ways to Present
Get creative by sandwiching two cookies with a lemon or vanilla buttercream, or dip half of each cookie in melted white or dark chocolate for a decadent touch. Arranging them on a rustic wooden board with seasonal flowers or fresh herbs can add an elegant, inviting atmosphere to your presentation.
Make Ahead and Storage
Storing Leftovers
Store your baked Italian Ricotta Cookies Recipe in an airtight container at room temperature for up to three days. To keep them soft, place a slice of bread inside the container with the cookies; it helps to maintain moisture without making them soggy.
Freezing
You can freeze unbaked cookie dough balls on a parchment-lined tray until firm, then transfer them to a freezer-safe bag to bake fresh anytime. Baked cookies also freeze well for up to two months—just make sure they are fully cooled and sealed tightly before freezing.
Reheating
To refresh your cookies after storage or freezing, warm them briefly in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This brings back the soft, melt-in-your-mouth texture and slightly crisp edges reminiscent of freshly baked goodness.
FAQs
Can I use part-skim ricotta for this recipe?
Absolutely! While whole milk ricotta is creamier, part-skim ricotta works fine and still gives the cookies great moisture and tenderness.
Are these cookies vegan or gluten-free?
This recipe isn’t vegan due to eggs and dairy, and uses all-purpose flour so it’s not gluten-free. However, you could try substituting with gluten-free flour blends and egg replacers if you want to experiment.
Can I substitute lemon zest with orange zest?
Yes! Orange zest will give a sweeter, slightly different citrus flavor but still keep these cookies refreshingly bright and delicious.
Why do the cookies remain moist inside?
The ricotta cheese is what keeps these cookies wonderfully moist and soft inside, unlike traditional cookies that may turn dry or crumbly.
Can I double the recipe for a larger batch?
Definitely! This Italian Ricotta Cookies Recipe scales well—just be sure to adjust your baking sheets accordingly or bake in batches to avoid overcrowding.
Final Thoughts
There is something truly magical about the softness and subtle brightness of this Italian Ricotta Cookies Recipe that makes it a cherished favorite. Baking these cookies is not only rewarding but also a way to create sweet moments worth sharing. Give them a try—they just might become your new go-to cookie for any occasion!
Print
Italian Ricotta Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
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
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
