Description
These Italian Ricotta Cookies are soft, moist, and lightly sweetened cookies that combine the creamy texture of ricotta cheese with the zest of lemon, topped with a sweet vanilla glaze. Perfect for a delightful dessert or holiday treat, they stay fresh for days and are easy to make at home with simple ingredients.
Ingredients
Scale
Cookie Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tsp vanilla extract
- zest of 1 lemon (optional)
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- sprinkles for decorating (optional)
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the whole milk ricotta cheese, egg, vanilla extract, and lemon zest (if using) into the creamed butter and sugar mixture. Mix until all ingredients are well combined, ensuring the dough will be moist and flavorful.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape and Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12 to 14 minutes, or until the bottoms reach a light golden color and the tops are set.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely, ensuring the cookies firm up without becoming soggy.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed), and vanilla extract until smooth and pourable.
- Glaze and Decorate: Spoon or drizzle the glaze over the cooled cookies to coat the tops evenly. If desired, sprinkle with colorful sprinkles to add a festive touch. Allow the glaze to set completely before storing.
Notes
- These cookies stay soft and moist for several days when stored in an airtight container at room temperature.
- For an added flavor twist, try adding a teaspoon of almond extract to the dough.
- If lemon zest is not preferred, you can omit it or substitute with orange zest for a different citrus note.
- Make sure the ricotta cheese is whole milk for the best texture and richness.
- Do not overmix the dough to maintain a tender cookie structure.
