If you are on the hunt for a cookie that feels like a warm hug from an Italian grandma, then look no further than this delightful Italian Ricotta Cookies Recipe. These soft, tender cookies strike the perfect balance between lightness and richness, thanks to the creamy ricotta cheese and bright hints of lemon. Every bite melts in your mouth with a subtle vanilla sweetness and a gentle zesty kick, making them an irresistible treat that’s perfect for any day of the week. Whether you’re baking for family, friends, or just yourself, these Italian Ricotta Cookies Recipe will quickly become your new favorite go-to dessert.
Ingredients You’ll Need
Simple and straightforward ingredients come together beautifully in this recipe. Each one plays a crucial role in creating the moist, tender texture and vibrant flavor that defines these cookies.
- 2 1/2 cups all-purpose flour: The base of the cookies, providing structure and a soft crumb.
- 1 teaspoon baking powder: Helps the cookies rise just enough for a light texture.
- 1/2 teaspoon baking soda: Works with the lemon juice for gentle leavening and a tender bite.
- 1/4 teaspoon salt: Balances the sweetness and enhances other flavors.
- 1/2 cup unsalted butter, softened: Adds richness and keeps the cookies tender.
- 1 cup granulated sugar: Sweetens perfectly without overpowering.
- 1 large egg: Binds ingredients and adds moisture for the perfect texture.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor profile.
- 1 teaspoon lemon zest: Infuses a fresh, citrusy brightness that complements the ricotta.
- 1/2 cup ricotta cheese (whole milk): The superstar that makes these cookies extra moist and irresistibly creamy.
- 1/4 cup milk: Helps blend the batter for smooth consistency.
- 1 tablespoon lemon juice: Adds tang and activates the baking soda for tender results.
- 1 cup powdered sugar (for glaze): Creates a sweet, shiny finishing touch.
- 1 tablespoon milk (for glaze): Ensures the glaze is smooth and drizzle-friendly.
- 1/2 teaspoon vanilla extract (for glaze): Adds flavor to the glaze for extra deliciousness.
- 1/2 teaspoon lemon juice (for glaze): Balances the sweetness with a hint of citrus.
- Sprinkles or nonpareils (optional): Perfect for adding a pop of color and festive charm.
How to Make Italian Ricotta Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to keep your cookies from sticking. Then, in a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Setting these dry ingredients aside allows you to smoothly incorporate them later without any clumps.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale—this usually takes about 2 to 3 minutes using an electric mixer. This step is key for creating airy cookies with a delicate crumb.
Step 3: Add the Egg, Vanilla, and Lemon Zest
Next, add in the egg, vanilla extract, and fresh lemon zest to the creamed mixture. Beat until everything is fully incorporated and nicely blended, ensuring that the vanilla and lemon flavors start to shine through early in the batter.
Step 4: Blend Ricotta, Milk, and Lemon Juice
Stir in the ricotta cheese, milk, and lemon juice. These ingredients bring moisture and creaminess to the dough, creating that signature soft texture in Italian ricotta cookies. Mix until smooth but be gentle to avoid overmixing.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry flour mixture into the wet ingredients. Stir just until combined; overmixing can make the cookies tough. The dough should be soft and a bit sticky, perfect for scooping.
Step 6: Shape and Bake
Drop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in your preheated oven for 12–15 minutes, until the edges are just turning golden but the centers remain soft. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Step 7: Prepare and Add the Glaze
While the cookies cool, whisk together powdered sugar, milk, vanilla extract, and lemon juice in a small bowl until smooth. Drizzle this glossy glaze over the cooled cookies and scatter sprinkles or nonpareils on top if you’re feeling festive. The glaze adds a sweet, tart finish, making each cookie extra irresistible.
How to Serve Italian Ricotta Cookies Recipe
Garnishes
These cookies are stunning on their own but add a little flair with colorful sprinkles, a dusting of powdered sugar, or even a few edible flower petals for an elegant touch. The lemon glaze naturally invites bright, cheerful garnishes that make each cookie look like a little celebration.
Side Dishes
Pair your Italian Ricotta Cookies with a cup of fresh espresso, a creamy cappuccino, or a light dessert wine like Moscato. The cookies’ subtle sweetness and lemony notes complement these beverages perfectly, creating a harmonious end to any meal or a luxurious afternoon treat.
Creative Ways to Present
Serve these cookies stacked on a pretty cake stand or arranged in a circle around a bowl of fresh berries. You can also gift them in a nice tin or box with parchment paper for a thoughtful homemade present. Their delicate appearance and delightful flavor make them ideal for showers, tea parties, or holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Once your Italian Ricotta Cookies have cooled completely, store them in an airtight container at room temperature. They will stay fresh and soft for up to 3 days, allowing you to enjoy these charming cookies without any rush.
Freezing
You can freeze the baked cookies by placing them in a single layer on a baking sheet, freezing until firm, then transferring to a freezer-safe container or zip-top bag. They freeze well for up to 2 months, so you can always have a batch handy for unexpected guests or sweet cravings.
Reheating
To bring frozen or stored cookies back to their fresh-out-of-the-oven softness, warm them gently in a low oven (around 300°F/150°C) for 5 to 7 minutes. This quick step revives their tender texture without melting the glaze completely.
FAQs
Can I use low-fat ricotta for this Italian Ricotta Cookies Recipe?
While low-fat ricotta can be used, whole milk ricotta is recommended because it adds richness and moisture that keep the cookies soft and flavorful. Using low-fat versions might result in slightly drier cookies.
Can I substitute lemon zest with orange zest?
Absolutely! Orange zest will give your cookies a different but equally delightful citrus flavor. It’s a nice twist if you want to switch things up, though lemon zest is classic in this recipe.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, which contains gluten. If you want to make gluten-free Italian Ricotta Cookies, try substituting a gluten-free flour blend designed for baking, but note the texture may vary slightly.
How long will the glaze stay fresh on the cookies?
The glaze sets fairly quickly but is best enjoyed within 1 to 2 days for optimal texture and flavor. Stored properly in an airtight container at room temperature, the glaze will remain tasty but may lose its glossy finish over time.
Can I double the recipe for a larger batch?
Yes, this Italian Ricotta Cookies Recipe scales very well. Just be sure to keep an eye on baking times, as larger batches might require baking in multiple rounds or on separate trays for even cooking.
Final Thoughts
There’s something truly special about these Italian Ricotta Cookies Recipe that just brightens up your day. They’re soft, fragrant, and perfectly sweet with that gentle lemon tang you can’t help but love. Once you try them, they’ll surely become a cherished favorite—ready whenever you want a little homemade comfort and joy. So go ahead, bake a batch and share the love with those around you!
Print
Italian Ricotta Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
These Italian Ricotta Cookies are soft, tender, and subtly flavored with lemon zest and vanilla. Made with creamy ricotta cheese, they offer a moist texture that’s perfectly complemented by a tangy lemon glaze and optional colorful sprinkles, making them a delightful treat for any occasion.
Ingredients
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 and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside to be incorporated later.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This creates a creamy base for the cookies.
- Add Egg and Flavorings: Mix in the large egg, vanilla extract, and lemon zest until all ingredients are well combined, imparting a fragrant citrus and vanilla aroma.
- Incorporate Ricotta and Liquids: Stir in the ricotta cheese, milk, and lemon juice until you achieve a smooth, creamy batter. The ricotta adds moisture and a tender crumb.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Portion the Dough: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the centers remain soft, ensuring a perfect texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: Whisk together powdered sugar, milk, vanilla extract, and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cookies and, if desired, decorate with sprinkles or nonpareils for a festive touch.
Notes
- For best results, use whole milk ricotta cheese for creaminess and moisture.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the dough once the flour is added to maintain soft cookie texture.
- The lemon glaze adds a delightful tang; adjust the lemon juice amount to taste.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Sprinkles are optional, but they add a charming touch especially for celebrations.
