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These Italian ricotta cookies are soft, chewy and have a light lemon flavor. The icing and sprinkles make this cookie perfect for the holidays!
These Italian Ricotta Cookies are such a delightful treat. Boasting a unique and irresistible texture that is both chewy and wonderfully fluffy, with a soft, cakey crumb. The fresh ricotta cheese, ensures they stay moist and tender for days. Making them ideal for prepping ahead of a holiday gathering or simply enjoying as an everyday indulgence.
This glaze is skillfully crafted from a blend of powdered sugar, melted butter, a splash of fresh lemon juice, a hint of milk for the right consistency, and a touch of pure vanilla extract. Dipped generously into the cooled cookies, the icing sets into a slightly firm, sweet layer. The colorful sprinkles add the ideal finishing touch!
With their tender texture, vibrant flavor, and cheerful decoration, these Italian Ricotta Cookies are truly perfect for the holidays or anytime you need a burst of sunshine. They offer a comforting, nostalgic taste and look beautiful on any dessert platter.Pr
Pro Tip is to make sure not to over mix the batter and also not to over bake the cookies. This recipe is adapted from CookingClassy.Com
If you like this recipe, you will also love my 5 Ingredient Raspberry Cheese Cake Cookies or my Quick Ricotta Tangerine Cake.
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Italian Ricotta Cookies
Ingredients
- 1/2 cup (113.5 g) butter, softened
- 1 scant cup (190 g) sugar
- 1/2 tsp lemon zest
- 1¾ cups (434 g) ricotta cheese
- 1 tsp vanilla extract
- 1 egg
- 1¾ cups (220 g) flour
- 1½ tsp baking powder
- 1/4 tsp salt
Icing:
- 1½ cups (180 g) powdered sugar
- 1 tbs lemon juice
- 1/2 tbs butter, melted
- 2 tbs milk
- 1 tsp vanilla extract
- sprinkles
Instructions
- In a large mixing bowl using an electric hand mixer, beat the butter, sugar and lemon zest until fluffy. Next, beat in the ricotta, vanilla and egg. Then, sift in the flour, baking powder, salt and mix together until just combined. DON'T OVER MIX. Cover the bowl with a plastic wrap and chill the dough for at least 2 hours or overnight.
- Preheat oven to 350℉. Line 2 large rimmed baking sheets with parchment paper. Use a scooper with about 2 tbs of the dough and place it onto the baking sheet. Bake for 12-14 minutes (bottoms will be lightly golden). Place cookies on to a wire rack and let the cookies cool completely before icing them.
Icing:
- In a medium bowl, whisk together the powdered sugar, lemon juice, butter, milk and vanilla quickly until smooth. Adjust with milk if its too thick. Dip the top of each cookie in the icing. Transfer to a wax paper surface. Top with sprinkles and allow to set.
Notes
- Store leftovers in an airtight container for 4-5 days on your counter or your fridge with a slice of bread (to absorb the moisture).
- Recipe adapted from CookingClassy.com
- I used salted butter but you can also use unsalted butter.
These are tasty and tender little cookies. I even made mine gluten free and they are still delicious. With a little of the dough that remained in the bowl I added some craisins and walnuts, DELICIOUS!!
Hi Laura Beth, thank you for trying out the cookies and coming back to share your feedback!
I think I made them wrong. I think they were too soft. Can you tell me how to correct this?
HI Barbara, I’m so sorry the recipe disappointed you.. The cookies are supposed to be soft.
My only possible suggestion is to drain the ricotta you use. Maybe yours has a high water content. I’ve also blotted mine with paper towels. I hope this helps!
I made these ricotta cookies for the first time and they are as AMAZING as they sound! My family enjoyed them and they are beautiful to give as a gift! Thank you, Stella!
Thank you for trying the recipe Lisa! I’m so glad they were a winner! Merry Christmas!
I plan on making these tonight, but quick question: I noticed your recipe is half of the recipe that you adapted from Cooking Classy, which is perfect for me. All of the ingredients that you list are exactly half of the original recipe except the ricotta. Your recipe has the same amt of ricotta as that other recipe that is 60 pieces. I want to make yours because they look so moist in the video. Just wanna make sure I’m meant to use the 1 3/4 ricotta for 30 cookies? I can’t wait to make these!
What a great receipe thank u so much they turned out perfectly! Im just wondering if they can be frozen with the icing snd if not shoukd i freeze them and make icing when defrosted
Hi Marcy, I would make the icing fresh!
Hi, i am planning to make this cookie today but not having lemon zest. Is it an important factor for this cookies?
you can leave it out !
Hey i just nade these and i feel the lemon zest was just enough and quite nice in mu opinion! Sorry not to be nosey i just think it makes the cookie!!
I agree – not overpowering
what is a scant of sugar? how much actual sugar do I need ? I am new to baking
Hi Lisa, a little bit less than a full cup of sugar. Leave some room at the top of the measuring cup
How long do they last after cooking ?
Hi Lily and Tom, 3-4 days in airtight container on the counter.
5 days in your fridge
Hi! Can these be made gluten free? My daughter had celiac and I would love to try and make them. Thanks!
Hi Amber, I haven’t tried them with all purpose gluten free flour but in my experience with that particular flour, the recipe should work!
Thank you! These were just what we needed and very yummy.
Hi Robinette, That’s awesome! Thanks for the kind feedback!
Hi Stella,
Making these tonight. What is the best Ricotta Cheese I should try to get? I’m reading BelGioioso or Galbani ?
Hi Victoria, I used Galbani with these… Enjoy the cookies!
Could I use cottage cheese instead of ricotta? Love all your recipes! ❤️
Hi Lindy, thank you 🥰
I haven’t tried it with cottage cheese but in my opinion it should work. Just ring out the liquids and pulse in the mini food processor.
Hi, thank you for this delicious recipe but is the amount of sugar really only 1 g (scant cup)?
Hi Marie, thank you for catching that omission. I just updated the recipe with the correct grams of sugar! Happy Holidays!