Ricotta Cookies Recipes
Soft, pillowy Italian ricotta cookies with a light lemon glaze — an authentic family favorite that’s easy to make and perfect for any occasion.
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Servings: 24 cookies
Calories: 120kcal
Cost: $6 – $8
Equipment
- 1 Large mixing bowl For blending ingredients
- 1 Electric mixer Optional – for creaming butter and ricotta
- 1 Baking sheet Line with parchment paper
- 1 Wire cooling rack For cooling and glazing
- 1 Rubber spatula For folding ingredients
- 1 Small bowl For glaze mixture
- 1 Cookie scoop To ensure uniform cookie size
Ingredients
- 1 cup Whole milk ricotta cheese Full-fat preferred
- 2 cups All-purpose flour Sifted
- 1 cup Granulated sugar
- ½ cup Butter Softened
- 2 Large eggs Room temperature
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest Freshly grated
- 2 teaspoon Baking powder
- ¼ teaspoon Salt
- 1 cup Powdered sugar For glaze
- 2 tablespoon Milk For glaze consistency
- ½ teaspoon Almond or orange extract Optional flavor twist
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix ricotta, sugar, and butter until smooth; add eggs, vanilla, and lemon zest.
- Fold in flour, baking powder, and salt until just combined.
- Drop tablespoons of dough onto sheet; bake 18–22 minutes.
- Cool on rack, then whisk glaze and dip tops.
- Let glaze set for 15 minutes before storing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 25g | Calories: 120kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 65mg | Potassium: 40mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 150IU | Vitamin C: 0.5mg | Calcium: 25mg | Iron: 0.6mg