Lemon Ricotta Cookies (soft and easy)
These Italian lemon cookies are melt-in-your-mouth good and soft from the ricotta cheese. Bursting with zesty lemon flavor, they're topped with a sweet, sugary glaze and more fresh lemon zest. A recipe for all the lemon lovers out there that will bring raves.
Servings 30 cookies
Ingredients
For the ricotta cookies:
- 1 cup + 2 tablespoons unsalted butter at room temperature
- 1 ½ cups sugar
- 1 teaspoon vanilla extract
- 3 eggs at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 1 cup whole milk ricotta
- 1 teaspoon lemon zest from about 1 lemon
For the lemon glaze:
- 1 ½ cups powdered sugar
- 2 to 3 tablespoons lemon juice
- extra lemon zest to sprinkle on the glaze
Instructions
For the soft ricotta cookies:
- Preheat the oven to 320ºF (160ºC). Line baking sheets with parchment paper.
- In a large bowl, beat soft 1 cup + 2 tablespoons unsalted butter with 1 ½ cups sugar and 1 teaspoon vanilla extract.
- Add 3 eggs one at a time, beating well. Add 1 teaspoon lemon zest and mix.
- Add sifted 3 cups all-purpose flour, 1 teaspoon baking powder and a pinch of salt and integrate without overmixing.
- Stir in 1 cup whole milk ricotta until well incorporated. If the ricotta is too chunky, you can whip it slightly before adding it.
- Drop teaspoonfuls onto the baking sheet, leaving space between them, as they will spread while baking.
- Gently flatten the tops if they are too high and bake for 12 to 15 minutes or until they start to turn golden. They should not sink when the center is gently pressed with a finger.
- Let them cool slightly on a rack, and carefully remove them from the sheet with a spatula. Cool completely before glazing.
For the lemon glaze:
- Mix 1 ½ cups powdered sugar and 2 to 3 tablespoons lemon juice in a small bowl. Start with two tablespoons and see if it needs more. If it's too thick and hard to spread, add more juice, a few drops at a time, until it has a very thick honey-like consistency. If it's too thin, it will drip down the sides too much. You can do a test with one cookie first before deciding.
- Spoon small amounts into the center of the cooled cookies and spread it slightly so that it runs to the sides.
- Grate extra lemon zest on top of the wet glaze and let it dry on a cooling rack.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Do a test run. I always recommend baking two or three cookies to find your sweet spot regarding baking time and texture. Check the time to ensure you don't over or underbake them. Also, see how much they expand and adjust accordingly if needed so they don't touch during baking.
Room temperature storage: keep the cookies in a well-sealed, airtight container like a cookie tin or Tupperware-type container. Stored properly, ricotta cookies will be good for 2-3 days.