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Homemade Italian ricotta cookies recipes cooling on a wire rack with a light lemon glaze on a white kitchen table.
Megan Riley

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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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Mix ricotta, sugar, and butter until smooth; add eggs, vanilla, and lemon zest.
  3. Fold in flour, baking powder, and salt until just combined.
  4. Drop tablespoons of dough onto sheet; bake 18–22 minutes.
  5. Cool on rack, then whisk glaze and dip tops.
  6. Let glaze set for 15 minutes before storing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.