Print

Light & Lemony Soft Italian Ricotta Cookies

light & lemony soft italian ricotta cookies - featured image
Print Recipe

These Light & Lemony Soft Italian Ricotta Cookies are delicate, bright with fresh lemon, and so soft they practically melt on your tongue. The ricotta keeps them incredibly moist, while the lemon zest cuts through the richness with a sunny, fresh flavor.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup whole milk ricotta
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk
  • Optional: extra lemon zest for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the ricotta until well combined. Add the eggs one at a time, beating well after each. Then mix in the lemon zest and vanilla.
  4. In a separate bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking powder, and salt.
  5. Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until combined. Do not overmix.
  6. Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, one sheet at a time. The cookies are done when the edges are just barely golden and the tops look set.
  8. Let the cookies rest on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.
  9. While the cookies cool, whisk together the powdered sugar, lemon juice, and milk until smooth.
  10. Once the cookies are completely cool, dip the tops into the glaze or drizzle it over them with a spoon. Let the excess drip off, then place them back on the rack. Sprinkle with extra lemon zest while the glaze is still wet. Let the glaze set for about 30 minutes before serving.

Notes

Room temperature ingredients are crucial. Do not overmix the dough. Watch the bake time closely—cookies go from perfect to overdone in about 60 seconds. Glaze at room temperature. These cookies taste even better the next day.

Nutrition

Keywords: ricotta cookies, lemon cookies, Italian cookies, soft cookies, easy cookie recipe

Find it online: https://fizzlefork.com/light-and-lemony-soft-italian-ricotta-cookies-best-easy-recipe/