Ricotta Cookies
Soft, moist, and bursting with citrusy charm, Ricotta Cookies are the ultimate crowd-pleasing treat for any occasion. These Italian-inspired cookies are made with creamy ricotta cheese, a hint of lemon zest, and a touch of vanilla for a melt-in-your-mouth texture and light, refreshing flavor. Topped with a luscious lemon glaze and optionally garnished with colorful sprinkles or extra zest, these cookies perfectly balance sweetness and tanginess. Easy to prepare in just 20 minutes of prep time, this recipe yields an impressive 48 cookies, making it ideal for holiday baking, potlucks, or simply satisfying a sweet tooth. Whether you're looking for a unique twist on classic cookies or a dessert that feels indulgent yet effortless, Ricotta Cookies are a must-try.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 15 ounces whole milk ricotta cheese
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 2 cups powdered sugar
- 4 tablespoons lemon juice
- 2 tablespoons milk
- sprinkles or zest (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a large mixing bowl, cream together the butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy (about 3-4 minutes).
Add the ricotta cheese, eggs, vanilla extract, and lemon zest to the bowl. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients in the large bowl, mixing on low speed until just combined. Avoid over-mixing.
Using a tablespoon or a small cookie scoop, drop rounded dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are just lightly golden. The tops will remain soft and pale.
Remove the cookies from the oven, let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies cool, prepare the glaze by whisking together the powdered sugar, lemon juice, and milk in a medium bowl until smooth.
Once the cookies are completely cooled, drizzle or spoon the glaze over each cookie. If desired, decorate with sprinkles or additional lemon zest while the glaze is wet.
Allow the glaze to set for about 30 minutes before serving.
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 13.8 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 16 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
