Italian Ricotta Cookies Recipe

If you adore soft, tender cookies with a delightful hint of citrus and a creamy richness, then you are in for a real treat with this Italian Ricotta Cookies Recipe. These cookies are wonderfully moist thanks to the ricotta cheese, while the lemon zest and juice add a fresh brightness that will have you reaching for more. Perfectly balanced with a sweet glaze and a subtle vanilla undertone, these cookies are as fun to decorate as they are to eat. Whether you’re baking for a special occasion or simply want a comforting homemade snack, this Italian Ricotta Cookies Recipe is a must-try for every cookie lover.

Ingredients You’ll Need

The magic of this Italian Ricotta Cookies Recipe lies in its simple yet essential ingredients. Each one plays a crucial role, from the creamy ricotta that keeps the cookies soft and moist to the zesty lemon that gives them their signature bright flavor. Let’s dive into what you’ll need to create these delicious treats.

• All-purpose flour (2 1/2 cups): Provides structure and that classic cookie base.
• Baking powder (1 teaspoon): Helps the cookies rise to a perfect tenderness.
• Baking soda (1/2 teaspoon): Works with the acidic lemon juice for a light texture.
• Salt (1/4 teaspoon): Enhances all the beautiful flavors.
• Unsalted butter, softened (1/2 cup): Adds richness and helps with the perfect crumb.
• Granulated sugar (1 cup): Sweetens with a gentle bite.
• Large egg (1): Binds ingredients and adds moisture.
• Vanilla extract (1 teaspoon): Brings warmth and depth.
• Lemon zest (1 teaspoon): Imparts a fresh, citrusy spark.
• Ricotta cheese, whole milk (1/2 cup): The star ingredient for that soft, creamy texture.
• Milk (1/4 cup): Keeps the dough perfectly moist and tender.
• Lemon juice (1 tablespoon): Adds bright acidity for balanced flavor.
• Powdered sugar (1 cup): Used for the luscious glaze that crowns each cookie.
• Milk (1 tablespoon) for glaze: Helps achieve the smooth, drizzle-worthy consistency.
• Vanilla extract (1/2 teaspoon) for glaze: Complements the cookie’s flavor with sweet warmth.
• Lemon juice (1/2 teaspoon) for glaze: Lifts the glaze with a touch of citrus zing.
• Sprinkles or nonpareils (optional): Fun and colorful for festive finishing touches.

How to Make Italian Ricotta Cookies Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple prep ensures your cookies bake evenly and come off the tray without a fuss.

Step 2: Combine Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Mixing these first means every bite will have the right texture and rise, creating that tender crumb this Italian Ricotta Cookies Recipe is famous for.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is crucial—it incorporates air, which helps make your cookies soft and delicate.

Step 4: Add Egg, Vanilla, and Lemon Zest

Mix in the egg, vanilla extract, and lemon zest until combined. The lemon zest is that subtle flavor bomb that gives these Italian Ricotta Cookies their cheerful brightness.

Step 5: Stir in Ricotta, Milk, and Lemon Juice

Fold in the ricotta cheese, milk, and lemon juice until smooth and well blended. The ricotta is what transforms these cookies from ordinary to extraordinary by adding moisture and a luscious texture.

Step 6: Combine Dry and Wet Mixtures

Gradually add your dry ingredients to the creamy mixture. Stir until just combined to avoid overmixing, which can make the cookies tough instead of tender and soft.

Step 7: Portion the Dough

Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches between them. This spacing gives the cookies room to spread just enough while staying thick and soft.

Step 8: Bake the Cookies

Bake for 12 to 15 minutes, or until the edges are light golden while the centers remain soft. The cookie centers will be gently puffed and tender, a hallmark of the perfect Italian Ricotta Cookies Recipe.

Step 9: Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. This cooling step helps the cookies firm up just right before glazing.

Step 10: Prepare and Drizzle the Glaze

Whisk together powdered sugar, milk, vanilla, and lemon juice until you get a smooth glaze. Drizzle it over the cooled cookies, and add sprinkles or nonpareils if you like a bit of colorful fun. The glaze completes this Italian Ricotta Cookies Recipe with a sweet, tangy finish.

How to Serve Italian Ricotta Cookies Recipe

Garnishes

Decorate your cookies with fun sprinkles or tiny nonpareils to add a festive touch. A little extra lemon zest sprinkled on top right after glazing can also brighten the look and flavor.

Side Dishes

These cookies pair wonderfully with a cup of freshly brewed coffee, a lovely herbal tea, or even a glass of cold milk. Their brightness and subtle sweetness balance beautifully with warm or cool beverages.

Creative Ways to Present

Arrange your Italian Ricotta Cookies on a pretty platter lined with parchment paper for a charming rustic look. You can also stack them in small towers tied with a ribbon, making them perfect gifts or party favors.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to three days. This keeps them soft and fresh, just like when they first came out of the oven.

Freezing

If you want to enjoy these cookies later, freeze the cooled, unglazed cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. Freeze for up to one month. When ready to enjoy, thaw at room temperature then glaze just before serving.

Reheating

Reheat cookies gently in a microwave for about 10-15 seconds or warm them in a low oven (around 300°F/150°C) for a few minutes. This will bring back some of that freshly-baked softness and warmth.

FAQs

Can I use low-fat ricotta cheese instead of whole milk ricotta?

While low-fat ricotta can be used, whole milk ricotta gives the cookies their beautifully rich and moist texture. Using low-fat might result in slightly drier cookies, but they will still taste delicious.

Do I have to use lemon zest and juice?

The lemon zest and juice give these cookies their signature bright flavor, but if you prefer, you can substitute with a bit of orange zest for a different citrus twist or omit for a milder taste.

Can I make these dairy-free?

To make a dairy-free version, try using a plant-based ricotta substitute and vegan butter. Keep in mind this might alter the texture slightly, but you’ll still get tasty cookies.

How long do the cookies stay fresh?

Stored properly in an airtight container, these cookies stay fresh for about three days at room temperature. Beyond that, their delicate moisture may start to fade.

Can I bake these as drop cookies or do I need to shape them?

This dough is perfect for drop cookies. Using a spoon or cookie scoop to portion out the dough makes the process quick and effortless, yielding charmingly rustic cookies every time.

Final Thoughts

If you’ve never tried Italian Ricotta Cookies before, this recipe is a wonderful way to bring a bit of Italian bakery magic into your kitchen. The tender crumb, bright lemon, and luscious glaze combine for a cookie experience that’s truly special. I can’t wait for you to bake these and share them with your loved ones—once you try this Italian Ricotta Cookies Recipe, it’s going to become one of your go-to favorites too!

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