Why are Italian Ricotta Cookies so soft?

Italian Ricotta Cookies are soft because ricotta cheese adds moisture and richness to the dough. The combination of ricotta, butter, and eggs creates a light, cake-like texture that stays tender even after a few days.

Can I freeze Italian Ricotta Cookies?

Yes, Italian Ricotta Cookies freeze very well. For best results, freeze the cookies before glazing. Place them in an airtight container or freezer-safe bag for up to three months. Thaw completely before adding the glaze and sprinkles.

Do Italian Ricotta Cookies need to be refrigerated?

These ricotta cookies can stay at room temperature for a few days in an airtight container. However, if you want them to last longer, refrigeration is recommended because of the dairy content from the ricotta cheese.

Can I make Italian Ricotta Cookies without lemon glaze?

Absolutely. While lemon glaze is traditional and adds fresh flavor, you can use vanilla glaze, almond glaze, or even enjoy the cookies plain. Orange extract also works beautifully for a different citrus twist.

Italian Ricotta Cookies – Easy Soft Bakery Recipe

Name: Italian Ricotta Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups granulated sugar; 1 cup unsalted butter, softened; 2 cups whole milk ricotta cheese; 3 large eggs; 1 tablespoon vanilla extract; 4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups powdered sugar; 3 tablespoons milk; 1 teaspoon lemon extract or fresh lemon juice; 2 tablespoons colored sprinkles (optional)

Description

Italian Ricotta Cookies are soft, fluffy Italian-style cookies made with creamy ricotta cheese, vanilla, and a sweet lemon glaze. These bakery-style cookies are moist, tender, and perfect for holidays, dessert trays, or everyday baking.

Ingredients

Scale

2 cups granulated sugar
1 cup unsalted butter, softened
2 cups whole milk ricotta cheese
3 large eggs
1 tablespoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups powdered sugar
3 tablespoons milk
1 teaspoon lemon extract or fresh lemon juice
2 tablespoons colored sprinkles (optional)

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Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
Add the ricotta cheese, eggs, and vanilla extract, then mix until smooth and fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12 to 14 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, milk, and lemon extract until smooth.
Dip the tops of the cooled cookies into the glaze and place them back on the wire rack.
Add colored sprinkles while the glaze is still wet, if desired.
Let the glaze set for about 30 minutes before serving.

Notes

Use whole milk ricotta cheese for the softest texture and richest flavor.
Do not overbake the cookies, as they should remain soft and pale.
Allow the cookies to cool completely before glazing to prevent the icing from melting.
Store the cookies in an airtight container for up to 5 days.
You can freeze unglazed cookies for up to 3 months.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 12 g
Sodium: 95 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 0.5 g
Protein: 3 g
Cholesterol: 28 mg