Italian Ricotta Cookies
Deliciously soft and pillowy Italian Ricotta Cookies infused with lemon zest and topped with a sweet glaze.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups ricotta cheese
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the ricotta cheese, sugar, and softened butter until smooth.
- Beat in the eggs, vanilla extract, and lemon zest.
- Combine the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the edges are lightly golden.
- Cool the cookies on the baking sheet for a few moments before transferring to a wire rack.
- Make the icing by whisking together the powdered sugar and milk until smooth, then drizzle it over the cooled cookies.
Notes
Store leftovers in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. Cookies freeze well.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://ameliasweets.com/2026/06/30/italian-ricotta-cookies/