Description
These Italian Ricotta Cookies are soft, tender, and bursting with lemon flavor. Made with creamy ricotta cheese for extra moisture and lightness, these cookies are lightly glazed with a tangy lemon icing, making them a delightful treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups ricotta cheese (drained)
- Zest of 1 lemon
Glaze
- 2 tablespoons milk
- 1 tablespoon lemon juice
- ½ cup powdered sugar
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda until evenly combined. Set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and creamy.
- Add eggs and flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and ricotta cheese, ensuring the mixture is smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently just until all ingredients are combined and no dry flour remains.
- Add lemon zest: Stir in the zest of one lemon to the dough for a fresh burst of citrus flavor.
- Shape cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to prevent spreading together during baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn lightly golden while the centers remain soft and tender.
- Cool cookies: Allow the baked cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, ensuring they set properly.
- Prepare and apply glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk to make a smooth glaze. Drizzle this lemon glaze over the completely cooled cookies for a sweet, tangy finishing touch.
Notes
- Ensure the ricotta cheese is well-drained before use to avoid excess moisture in the dough.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- The glaze can be adjusted in consistency by adding more milk for thinner glaze or more powdered sugar for thicker glaze.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For added texture and flavor, consider adding a teaspoon of almond extract or swapping lemon zest with orange zest.
