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Italian Lemon and Ricotta Cookies

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Soft, citrusy, and cake-like, these Italian Lemon and Ricotta Cookies are the perfect blend of sweet and tangy. Topped with a fresh lemon glaze and made with creamy ricotta, they’re a delightful treat for any occasion.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup whole milk ricotta cheese
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest
  • 3 tbsp lemon juice
  • 1 1/2 cups powdered sugar
  • 2–3 tbsp milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in ricotta, vanilla, lemon zest, and lemon juice.
  4. Gradually add dry ingredients and mix until just combined.
  5. Use a cookie scoop to drop dough onto prepared baking sheet, spacing evenly.
  6. Bake for 12–15 minutes until bottoms are lightly golden and tops are set. Let cool 5 minutes before transferring to wire rack.
  7. Whisk powdered sugar with lemon juice and milk until smooth. Spoon glaze over cooled cookies and sprinkle with zest.

Notes

  • Use whole milk ricotta for best flavor and texture.
  • Zest your lemons before juicing for efficiency.
  • Allow cookies to cool completely before glazing.

Find it online: https://tastyze.com/italian-lemon-and-ricotta-cookies/