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Soft Italian Ricotta Cookies with Simple Glaze

Close-up of soft ricotta cookies topped with a thick, dripping lemon glaze, sitting on a white plate.
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Bake these soft, pillowy Italian ricotta cookies that melt in your mouth. This easy recipe delivers traditional flavor perfect for holidays or any simple dessert.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract (optional, for lemon variation)
  • 1 cup whole milk ricotta cheese, drained well
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup confectioners’ sugar (for glaze)
  • 2 tablespoons milk or lemon juice (for glaze)
  • 1/4 teaspoon almond extract (for almond glaze)
  • Sprinkles (optional, for topping)

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. This step helps create the soft texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon extract, if using.
  4. Mix in the well-drained ricotta cheese until just combined. Do not overmix.
  5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. You want cakey ricotta cookies, so stop mixing once incorporated.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. These are no roll cookies, so shaping is minimal.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden. They should remain soft.
  9. Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the confectioners’ sugar, milk or lemon juice, and almond extract (if using for almond glaze) until smooth. Adjust liquid for desired drizzling consistency.
  11. Once cookies are completely cool, drizzle with the glaze and top with sprinkles immediately, if desired. Announce the good news—your homemade ricotta cookies are ready!

Notes

  • Drain your ricotta cheese thoroughly; excess moisture prevents the cookies from setting correctly and results in a flatter cookie.
  • For a bright citrus flavor, substitute the vanilla extract with 1 teaspoon of lemon zest.
  • If you prefer a thicker frosting, use less liquid in the glaze mixture.
  • These traditional Italian cookies freeze well before glazing.

Nutrition

Find it online: https://hungryhearld.com/ricotta-cookies-easy-soft-italian-recipe/