If you have a sweet tooth and a soft spot for classic Italian flavors, this Italian Ricotta Cookies Recipe will quickly become one of your favorites. These cookies are delightfully tender and moist, thanks to the creamy ricotta cheese that adds a subtle richness without overpowering the delicate lemon and vanilla notes. Perfectly balanced with a light glaze and a touch of sparkle from sprinkles, these little treats bring a fresh twist to traditional cookie baking and are irresistible from the first bite.
Ingredients You’ll Need
Each ingredient in this Italian Ricotta Cookies Recipe plays a crucial role in building the cookie’s tender texture and vibrant flavor. From the creamy ricotta that keeps them moist to the zing of lemon zest that brightens every bite, these simple pantry staples come together beautifully.
- All-purpose flour: The base that provides structure to our cookies while keeping them soft and tender.
- Baking powder: Helps the cookies rise gently for a light texture.
- Baking soda: Adds a touch of lift and contributes to browning.
- Salt: Balances sweetness, enhancing all the flavors.
- Unsalted butter, softened: Adds richness and a creamy mouthfeel.
- Granulated sugar: Sweetens without overpowering, helping create a light crumb.
- Egg: Binds ingredients and adds moisture for tenderness.
- Vanilla extract: Brings warmth and depth to the flavor profile.
- Lemon zest: Injects fresh citrus brightness that wakes up the palate.
- Ricotta cheese (whole milk): The secret ingredient that makes these cookies irresistibly moist and soft.
- Milk: Adds moisture to achieve the perfect dough consistency.
- Lemon juice: Enhances the lemon flavor and gives a subtle tang.
- Powdered sugar: For the smooth, glossy glaze that adds a sweet finishing touch.
- Sprinkles or nonpareils (optional): For a fun pop of color and a festive touch.
How to Make Italian Ricotta Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to keep the cookies from sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This dry blend ensures your cookies rise evenly and have just the right texture when baked.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is fluffy and pale, usually around 2 to 3 minutes. This step is crucial because it incorporates air into the dough, leading to light, tender cookies.
Step 3: Add the Wet Flavors
Mix in the egg, vanilla extract, and lemon zest to the creamed butter and sugar. These add-body ingredients bring richness and that signature bright lemon scent that makes this Italian Ricotta Cookies Recipe so special.
Step 4: Incorporate Ricotta, Milk, and Lemon Juice
Gently stir in your ricotta cheese, milk, and lemon juice until the batter is smooth and well combined. The ricotta is key here—providing moisture without making the dough too heavy and keeping each bite incredibly tender.
Step 5: Combine Dry Ingredients with Wet
Gradually add the dry flour mixture into the wet batter, mixing just until combined. Be careful not to overmix at this stage; you want the dough to hold together but remain soft for the perfect chewy texture.
Step 6: Scoop and Bake
Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches of space between each. Bake for 12 to 15 minutes until the edges turn a delicate golden and the centers remain soft—a sign of cookie perfection.
Step 7: Cool and Glaze
Let the cookies cool on the baking sheet for about five minutes to set, then transfer them to a wire rack to cool completely. While they cool, whisk together powdered sugar, milk, vanilla, and lemon juice to create a luscious glaze. Drizzle over each cookie and sprinkle with nonpareils or colorful sprinkles for a joyful finish.
How to Serve Italian Ricotta Cookies Recipe
Garnishes
A light drizzle of lemon glaze is classic, but you can also top these cookies with edible flowers, a dusting of powdered sugar, or even a tiny dollop of lemon curd for an extra burst of brightness. The garnishes add not only beauty but also layers of flavor that elevate the experience.
Side Dishes
These cookies are wonderful when paired with a steaming cup of espresso, cappuccino, or a glass of chilled limoncello for an authentic Italian touch. For an afternoon treat, serve alongside fresh berries or a simple fruit salad to balance the sweetness.
Creative Ways to Present
Arrange your Italian Ricotta Cookies on a rustic wooden board, nestled among sprigs of fresh mint or lemon slices. For gatherings, stack them in little towers or package them in pretty boxes tied with twine to make charming gifts that showcase your baking skills.
Make Ahead and Storage
Storing Leftovers
Store any leftover Italian Ricotta Cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed helps preserve their soft, moist texture so each bite stays as delightful as the first.
Freezing
These cookies freeze wonderfully. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. When kept frozen, they maintain their texture and flavor for up to a month—perfect for planning ahead.
Reheating
To revive a slightly chilled or frozen cookie, warm them gently in the oven at 300°F (150°C) for about 5 minutes. This refreshes the softness and reactivates the glaze’s glossy finish, making the cookies taste freshly baked again.
FAQs
Can I substitute part of the flour with whole wheat flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. Just keep in mind this may slightly change the texture, making the cookies a bit denser.
Do I have to use whole milk ricotta?
Whole milk ricotta is recommended because it provides creaminess and moisture essential for this recipe’s texture. However, part-skim ricotta can work in a pinch, but you might notice a slight difference in softness.
What if I don’t have lemon zest? Can I omit it?
Lemon zest is a highlight in this Italian Ricotta Cookies Recipe, giving that fresh citrus aroma and taste. If you don’t have it, you can substitute with a tiny bit of lemon extract or add a touch more lemon juice, though zest is ideal.
Can these cookies be made vegan or dairy-free?
Adapting this recipe for vegan or dairy-free diets would require swaps like plant-based butter, a vegan egg replacer, and dairy-free ricotta alternatives. The texture and flavor may differ, so some experimentation is advised.
How long do these cookies stay fresh?
When stored properly in an airtight container, these Italian Ricotta Cookies stay fresh for up to 3 days at room temperature. For longer storage, freezing is the best method to maintain their softness and flavor.
Final Thoughts
There’s just something incredibly comforting and delicious about this Italian Ricotta Cookies Recipe that keeps you coming back for more. With tender crumb, a hint of lemon, and that melt-in-your-mouth ricotta touch, these cookies are perfect for sharing with loved ones or enjoying as a special treat. Give them a try—you might find your new favorite cookie!
Print
Italian Ricotta Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
These Italian Ricotta Cookies are soft, tender, and full of subtle lemon flavor with a sweet glaze that brings a delightful finish. Made with creamy ricotta cheese, they offer a moist texture and a melt-in-your-mouth experience perfect for any occasion or an afternoon treat.
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 Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside this dry mixture.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 2 to 3 minutes.
- Add Egg and Flavorings: Beat in the large egg, vanilla extract, and lemon zest into the creamed butter and sugar until fully combined.
- Incorporate Ricotta and Liquids: Stir in the ricotta cheese, milk, and lemon juice to the mixture until the batter is smooth.
- Combine Wet and Dry: Gradually add the prepared dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Portion Cookies: Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the lined baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the cookie edges turn lightly golden but the centers remain soft and tender.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
- Prepare and Add Glaze: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and lemon juice until smooth. Drizzle this glaze over the cooled cookies and optionally decorate with sprinkles or nonpareils.
Notes
- For best moisture and flavor, use whole milk ricotta cheese.
- Make sure not to overmix the dough once the dry ingredients are added to keep the cookies tender.
- Allow cookies to cool completely before glazing to prevent the glaze from melting off.
- Sprinkles are optional but add a festive touch and a bit of texture.
- You can store these cookies in an airtight container at room temperature for up to 3 days.
