Italian Ricotta Cookies

Italian Ricotta Cookies are the kind of soft, tender, cake-like cookie that disappears from a platter almost as soon as it’s set down. Whole milk ricotta gives the dough its moist, pillowy crumb, a touch of lemon zest keeps the flavor bright, and a simple lemon glaze spread over the top adds just the right amount of sweetness. This recipe makes a big batch, which makes it ideal for holiday cookie trays, parties, and gift boxes.

Why You’ll Love This Recipe

• Soft, tender, cake-like texture thanks to creamy ricotta cheese
• Light lemon flavor from fresh zest in the dough and lemon juice in the glaze
• Simple powdered sugar glaze that sets on top of each cookie
• Makes a generous batch of 60 cookies, perfect for sharing
• The dough can be made ahead and chilled for up to 2 days

Because the dough chills before baking and can be made up to 2 days in advance, these Italian ricotta cookies are also an easy make-ahead option when you’re planning a busy baking day or a holiday cookie swap.

What Does It Taste Like?

These cookies are soft and almost cake-like rather than crisp, with a moist, tender crumb from the ricotta and a gentle vanilla-and-lemon flavor. The butter and sugar give them a classic sweet-cookie base, while the lemon zest adds a light citrus note that keeps them from tasting heavy. The sweet lemon glaze on top adds a thin, set layer of sweetness over each soft cookie.

Recipe Overview

• Prep Time: 30 minutes
• Chill Time: 2 hours (or up to 2 days)
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes (not including chilling)
• Yield: 60 cookies

Ingredients

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For the Cookies:

• 3½ cups (495g) all-purpose flour
• 2½ teaspoons baking powder
• ¾ teaspoon salt
• 1 cup (226g) unsalted butter, room temperature
• 1¾ cups (350g) granulated sugar
• 1 teaspoon lemon zest
• 15 oz whole milk ricotta cheese (about 1¾ cups)
• 1 tablespoon vanilla extract
• 2 large eggs

For the Lemon Glaze:

• 1 tablespoon butter, melted
• 3½ cups (420g) powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 4 to 6 tablespoons milk

Ingredient Notes

Whole milk ricotta: The star ingredient. Its moisture and richness are what make these cookies so soft and cake-like, so whole milk ricotta is the right choice here rather than a lower-fat version.

Unsalted butter: Used at room temperature so it creams smoothly with the sugar into a pale, fluffy base.

Lemon zest: Just a teaspoon is enough to add a bright citrus note without overpowering the vanilla and ricotta.

Baking powder: Provides the lift that keeps these cookies puffy and tender instead of dense.

Vanilla extract: Used in both the dough and the glaze for a warm, rounded sweetness.

Milk (in the glaze): The recipe gives a range of 4 to 6 tablespoons, so you can add it gradually until the glaze reaches a spreadable consistency.

Kitchen Tools You’ll Need

• Stand mixer or hand mixer
• Mixing bowls
• Cookie scoop (1-tablespoon size)
• Baking sheets
• Parchment paper
• Wire cooling rack
• Whisk, for the glaze

Substitutions and Variations

These are optional ideas, not part of the original recipe:

• Top the glazed cookies with festive sprinkles or nonpareils before the glaze sets for a holiday look.
• Swap the lemon zest for orange zest for a slightly sweeter citrus note.
• Add a little extra lemon zest to the glaze if you want a more pronounced lemon flavor.

How to Make the Recipe

This is a classic creamed-butter cookie dough enriched with ricotta: butter, sugar, and lemon zest are beaten until pale and fluffy, ricotta and vanilla are mixed in, eggs go in one at a time, and the dry ingredients are folded in last. The dough is chilled, scooped, baked until the bottoms turn golden, and finished with a simple glaze once the cookies have cooled.

Step-by-Step Instructions

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1. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
2. In a large bowl, beat the butter, granulated sugar, and lemon zest until pale and fluffy.
3. Mix in the ricotta and vanilla extract, then add the eggs one at a time, mixing well after each addition.
4. Fold in the flour mixture on low speed until just combined.
5. Cover and chill the dough for 2 hours, or up to 2 days.
6. Preheat the oven to 350°F. Line baking sheets with parchment paper.
7. Scoop the dough into 1-tablespoon portions, roll into balls, and place on the prepared baking sheets.
8. Bake for 12 to 14 minutes, until the bottoms of the cookies are golden.
9. Cool the cookies on the baking sheet, then transfer to a wire rack to cool completely.
10. Whisk together the glaze ingredients until smooth, adding milk gradually to reach a spreadable consistency, then spread over the cooled cookies and let the glaze set.

Tips for Success

• Don’t skip the chilling step — it firms up the dough so the cookies hold their shape in the oven.
• Check the bottoms of the cookies for color rather than the tops; these cookies stay pale on top and are done when the undersides turn golden.
• Let the cookies cool completely before glazing, or the glaze will melt and run off instead of setting.
• Add the glaze milk a tablespoon at a time so you can stop as soon as the glaze is spreadable but not runny.
• Use a 1-tablespoon scoop for uniform cookies that bake at the same rate.

How to Know It’s Done

These cookies are done when the bottoms are golden, which usually takes 12 to 14 minutes. The tops will stay quite pale, so lift one with a spatula to peek at the underside rather than waiting for the tops to brown.

What to Serve With It

These soft lemon cookies are lovely with coffee, tea, or a glass of milk, and they’re a natural fit for a holiday cookie tray. For more Italian-style treats from Poulef, try our Pistachio Almond Cannoli Cookies or our Sicilian Cucidati.

Storage Instructions

The recipe source didn’t specify an exact storage duration. As general guidance for a glazed, ricotta-based cookie like this one: store in an airtight container, with parchment between layers so the glaze doesn’t stick, at room temperature for a couple of days or in the refrigerator for closer to a week.

Freezing Instructions

The recipe source didn’t provide specific freezing instructions. As general guidance: these cookies likely freeze well in an airtight container with parchment between layers for up to 2 months; thaw at room temperature before serving. The unbaked dough balls can typically be frozen as well, then baked as directed with a minute or two added to the bake time.

Common Mistakes

• Skipping the chill time, which can cause the dough to spread and the cookies to lose their soft, puffy shape.
• Waiting for the tops to brown, which leads to overbaked, dry cookies since these stay pale on top.
• Glazing warm cookies, which makes the glaze melt and slide off instead of setting.
• Using a lower-fat ricotta, which can make the dough less rich and the cookies less tender.
• Overmixing once the flour goes in, which can make the cookies tough instead of cake-like.

Frequently Asked Questions

Do I have to chill the dough?

Yes, the recipe calls for chilling the dough for 2 hours or up to 2 days. This firms up the soft, ricotta-rich dough so it’s easy to scoop and the cookies keep their shape while baking.

Why are the tops of my cookies still pale?

That’s expected. These are soft, cake-like cookies, and the recipe says to bake until the bottoms are golden rather than the tops, so check the undersides for doneness.

Can I make the dough ahead of time?

Yes, the dough can be chilled for up to 2 days before baking, which makes these a convenient make-ahead cookie for holidays and parties.

How thick should the glaze be?

The glaze uses 4 to 6 tablespoons of milk, so add it gradually until you get a smooth, spreadable consistency that coats the cookie without running off the sides.

Why do these cookies call for whole milk ricotta?

Whole milk ricotta provides the richness and moisture that give these cookies their soft, cake-like crumb; a lower-fat ricotta would change the texture.

How many cookies does this recipe make?

The recipe makes about 60 cookies using 1-tablespoon portions, so it’s well suited to a cookie swap, party, or holiday gifting.

Recipe Background

Ricotta cookies are a staple of Italian-American holiday baking, prized for the soft, pillowy texture the cheese brings to a simple creamed-butter dough. Rather than a crisp, crunchy cookie, they land closer to a tiny cake with a thin sweet glaze, which is why they’re so often found on Christmas cookie platters and at family gatherings. The lemon zest and lemon glaze keep them bright, balancing the richness of the butter and cheese.

Conclusion

Italian Ricotta Cookies are a soft, tender, lightly lemony treat that’s easy to make ahead and easy to share. Chill the dough, bake until the bottoms are golden, glaze once cooled, and you’ll have a big batch of cookies worth adding to your holiday rotation. Happy baking!

More Delicious Recipes You’ll Love

• The Best Lemon Ricotta Cookies with Glaze
• Rustic Almond Ricotta Biscuits
• The Best Italian Almond Amaretti Cookies
• Italian Shortbread Cookies
• Italian Peach Cookies

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Nutritional Information

Nutrition is per cookie (60 cookies), as provided by the recipe source.

Nutrient	Amount per Serving
Calories	125
Carbohydrates	20g
Protein	2g
Fat	4g

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