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
Scale
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.
