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Classic Soft Glazed Italian Ricotta Cookies

Close-up of soft Italian ricotta cookies topped with white glaze and colorful sprinkles.
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Make soft, cake-like Italian ricotta cookies with a simple sweet glaze. This recipe yields tender, melt-in-your-mouth treats perfect for holidays or any time.

Ingredients

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  • 1 cup whole milk ricotta cheese, drained for 1 hour
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or lemon juice (for glaze)
  • 1/4 teaspoon almond extract (for glaze, optional)
  • Assorted sprinkles or chopped nuts (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the drained ricotta cheese and granulated sugar until smooth.
  3. Beat in the eggs one at a time, followed by the vanilla extract and lemon zest, if using.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. The dough will be soft.
  6. Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden. The cookies should remain soft.
  8. Let the cookies cool completely on a wire rack.
  9. Prepare the glaze: Whisk together the powdered sugar, milk (or lemon juice), and almond extract until smooth. Adjust liquid for desired thickness.
  10. Dip the top of each cooled cookie into the glaze, allowing excess to drip off.
  11. Immediately top with sprinkles or chopped nuts before the glaze sets.

Notes

  • Drain your ricotta cheese well; excess moisture prevents the cookies from setting properly. Place it in a fine-mesh sieve lined with cheesecloth over a bowl for at least one hour.
  • For Lemon Ricotta Cookies, substitute the almond extract in the glaze with 1 teaspoon of fresh lemon juice.
  • For Almond Ricotta Cookies, add 1/2 teaspoon of almond extract to the cookie dough instead of lemon zest.
  • These cookies store well in an airtight container at room temperature for up to five days.

Nutrition

Find it online: https://recipesfleet.com/italian-ricotta-cookies-recipe-soft-glazed/