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The Softest Italian Ricotta Cookies with Bright Lemon Glaze (Easy Holiday Treat)

Stack of soft italian ricotta cookies drizzled with lemon glaze and zest.
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Make tender, cake-like Italian ricotta cookies that melt in your mouth. This simple recipe produces fluffy cookies perfect for holidays or gifting, topped with a zesty lemon glaze.

Ingredients

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  • 1 cup whole milk ricotta cheese, drained well
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 4 tablespoons fresh lemon juice
  • For the Glaze: 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, combine the drained ricotta cheese and granulated sugar. Beat them together until smooth.
  3. Add the eggs, vanilla extract, almond extract, and vegetable oil to the ricotta mixture. Mix until just combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix; a few small lumps are acceptable.
  6. Stir in the lemon zest by hand. The dough will be soft and slightly sticky.
  7. Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are set. They should look pale and cake-like.
  9. Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Add a few more drops of lemon juice if the glaze is too thick.
  11. Once cookies are completely cool, dip the tops into the lemon glaze or drizzle the glaze over them. Let the glaze set before serving or storing.

Notes

  • Drain the ricotta cheese for at least 30 minutes in a fine-mesh sieve lined with cheesecloth to prevent soggy cookies.
  • For an almond glaze variation, substitute the lemon juice and zest with 4 tablespoons of milk and 1 teaspoon of almond extract.
  • These cookies freeze well before glazing. Store cooled, unglazed cookies in an airtight container for up to one week at room temperature.

Nutrition

Find it online: https://savoryskies.com/italian-ricotta-cookies-soft-lemon-glaze/