Get the Recipe:
Italian Ricotta Cookies
Soft, tender Italian ricotta cookies with a light lemon flavor and a simple glaze. These bakery-style cookies are easy to make, perfectly sweet, and ideal for customizing with different flavors and toppings.
Ingredients
For the cookies:
- 1 cup (226 g) whole-milk ricotta
- 2¼ cups (270 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 1 ounce (28 g) cream cheese, softened (optional but recommended for richness and structure)
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- zest of 1 lemon
For the glaze:
- 1½ to 2 cups (165 to 220 g) confectioners’ sugar
- 2 to 3 tablespoons (30 to 45 ml) fresh lemon juice
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons (15 to 30 ml) milk or cream, as needed
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Instructions
To make the cookies:
- Place the ricotta in a fine-mesh sieve or cheesecloth and let drain for 20–30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the egg until smooth. Mix in the ricotta, vanilla, almond extract (if using), and lemon zest until well combined.
- Add the flour mixture in two additions, mixing just until combined. The dough should be soft and scoopable, not stiff.
- Scoop dough using a #60 scoop (about 1 tablespoon) and place 2½ inches apart on prepared pans.
- Bake one pan at a time 12 to 14 minutes, or until the tops are set and the bottoms are just lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
You'll have a bit less volume after draining, and that's fine.
Avoid overmixing once the flour is added to keep the cookies tender.
The cookies should remain pale on top. Look for lightly golden bottoms as your doneness cue.
To make the glaze:
- Whisk confectioners’ sugar, lemon juice, vanilla, and enough milk or cream to make a thin, pourable glaze.
- Spoon glaze over cooled cookies (or dip the tops into the glaze) and let set for 5 minutes before adding toppings. The glaze should set in about 30 minutes.
Adjust the glaze consistency as needed so it flows easily but still sets.
Notes
- Use whole-milk ricotta for the best texture and flavor.
- Measure the ricotta before draining, then let it sit in a sieve for 20–30 minutes to remove excess moisture. It doesn’t need to be perfectly dry — just thickened slightly.
- Substitute orange zest and juice for a different citrus flavor.
- A 1-tablespoon scoop will yield about 48 cookies. For larger cookies, use a 2-tablespoon scoop and increase the baking time by 1–2 minutes.
- Let the glaze set completely before stacking or storing.
- Store in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Bring to room temperature before serving.
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