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Soft Italian Ricotta Cookies with Sweet Glaze

A stack of soft Italian ricotta cookies topped with white glaze and colorful rainbow sprinkles, one cookie has a bite taken out.
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Make these traditional Italian Ricotta Cookies for a soft, cake-like treat. They are easy to bake and topped with a simple, sweet lemon glaze and sprinkles.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 cups granulated sugar
  • 1 cup whole milk ricotta cheese, drained well
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract (optional, for flavor)
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the Glaze: 2 cups powdered sugar
  • 4 tablespoons milk (or lemon juice for tang)
  • 1 teaspoon lemon zest
  • Rainbow nonpareils or sprinkles 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 achieve the soft texture.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the drained ricotta cheese, vanilla extract, and lemon extract until just combined.
  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. Do not overmix.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are lightly set and the cookies are pale. They should remain soft.
  9. Let the cookies 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 powdered sugar, 4 tablespoons of milk (or lemon juice), and lemon zest until smooth. Add more liquid, one teaspoon at a time, if the glaze is too thick.
  11. Once cookies are completely cool, dip the top of each cookie into the glaze, allowing excess to drip off.
  12. Immediately top with rainbow nonpareils or sprinkles before the glaze sets. Let the glaze dry completely before serving or storing.

Notes

  • Drain your ricotta cheese thoroughly. Excess moisture prevents the cookies from setting correctly and results in a flat cookie. Press it in a fine-mesh sieve lined with cheesecloth for 30 minutes.
  • For the best cake-like texture, measure your flour using the spoon-and-level method, or weigh it. Scooping directly from the bag packs the flour too tightly.
  • These cookies store well in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://cookingbycarla.com/italian-ricotta-cookies-recipe/