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Classic Soft Italian Ricotta Cookies with Lemon Glaze

A pile of soft Italian ricotta cookies topped with white glaze and colorful sprinkles.
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Make these traditional Italian Ricotta Cookies for a soft, cake-like treat. This recipe uses simple ingredients and finishes with a bright lemon glaze, making them perfect for holidays or any day.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 cups granulated sugar
  • 1 (15 ounce) container whole milk ricotta cheese, drained if very wet
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon zest (optional, for extra flavor)
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 4 tablespoons milk or fresh lemon juice
  • For the Glaze: Rainbow nonpareils or sprinkles, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use a stand mixer or hand mixer for this step.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the ricotta cheese, vanilla extract, and lemon zest, if using, until just combined. Scrape down the sides of the bowl.
  5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be soft.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. They should remain soft.
  9. Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar and milk or lemon juice in a small bowl until smooth. Add more liquid, one teaspoon at a time, if the glaze is too thick.
  11. Once the cookies are fully cool, dip the tops into the glaze, allowing excess to drip off. Immediately top with rainbow sprinkles.
  12. Let the glaze set before serving or storing your melt in your mouth cookies.

Notes

  • Drain the ricotta cheese for at least 30 minutes using a fine-mesh sieve lined with cheesecloth or a coffee filter. This prevents the cookies from spreading too much and keeps them cake-like.
  • For an almond flavor profile, substitute 1/2 teaspoon of the vanilla extract with 1/2 teaspoon of almond extract.
  • If you want a thicker glaze, reduce the liquid slightly. For a thinner glaze that runs down the sides, add a little more liquid.

Nutrition

Find it online: https://delishsymphony.com/italian-ricotta-cookies/