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Soft Italian Ricotta Cookies with Simple Glaze

A close-up of several soft ricotta cookies drizzled with white glaze, stacked on a small white plate.
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Bake these soft, pillowy Italian Ricotta Cookies. They are easy to make and deliver a melt-in-your-mouth texture perfect for any celebration.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup whole milk ricotta cheese
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional, for brightness)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 3-4 tablespoons milk or lemon juice
  • For the Glaze: 1/2 teaspoon almond extract or lemon extract

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.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the ricotta cheese, vanilla extract, and lemon zest, if using.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. They will spread slightly.
  7. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft.
  8. 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.
  9. Prepare the glaze: Whisk together the powdered sugar, milk or lemon juice, and extract until smooth. Add liquid slowly to reach a thick but pourable consistency.
  10. Once cookies are completely cool, drizzle or dip the tops into the glaze. Let the glaze set before serving.

Notes

  • For a classic Italian look, top the wet glaze with colorful nonpareils or sprinkles immediately after dipping.
  • If you prefer a stronger citrus flavor, substitute the almond extract in the glaze with fresh lemon juice.
  • These cookies freeze well before glazing. Store cooled, plain cookies in an airtight container for up to three months.

Nutrition

Find it online: https://rosatasty.com/ricotta-cookies-soft-melt-in-your-mouth/