Italian ricotta cookies are the epitome of soft, delicate, and melt-in-your-mouth goodness. These cookies boast a rich, buttery texture enhanced by the moisture and subtle creaminess of ricotta cheese. A hint of fresh lemon zest and vanilla extract brings a delightful aroma and a perfect balance of flavors, making them an irresistible addition to any dessert table. Whether you’re baking for the holidays, a family gathering, or simply to satisfy a sweet craving, these cookies are sure to impress.

Why You’ll Love This Recipe

• Ultra-soft texture – The ricotta cheese keeps these cookies light, tender, and moist.
• Perfectly balanced flavor – A delicate blend of vanilla and lemon zest adds a bright and refreshing taste.
• Easy to make – Simple ingredients come together effortlessly for a foolproof cookie recipe.
• Versatile – You can customize the glaze, add different extracts, or incorporate mix-ins like chocolate chips or nuts.
• Great for gifting – These cookies store well and make for a thoughtful homemade present.

Key Ingredients for the Best Italian Ricotta Cookies

To achieve bakery-quality cookies, you’ll need:

• All-purpose flour – Provides the perfect structure for soft, pillowy cookies.
• Baking powder – Helps the cookies rise and maintain their light, airy texture.
• Salt – Enhances the flavors and balances the sweetness.
• Unsalted butter – Adds rich, buttery flavor and ensures a tender crumb.
• Granulated sugar – Sweetens the cookies and creates a soft texture.
• Lemon zest – Infuses a fresh, citrusy aroma that pairs beautifully with the ricotta.
• Ricotta cheese – The star ingredient that makes these cookies incredibly moist and delicate.
• Vanilla extract – Enhances the cookies’ depth of flavor.
• Eggs – Bind the ingredients and provide structure.

Tips for Making Perfect Ricotta Cookies

1. Use Whole Milk Ricotta for the Best Texture

Whole milk ricotta yields the richest and softest cookies. Avoid using low-fat or skim versions, as they contain more water and can affect the final texture.

2. Chill the Dough for Optimal Results

Refrigerating the dough for at least 2 hours (or up to 2 days) helps the cookies hold their shape and prevents excessive spreading during baking.

3. Don’t Overmix the Dough

Overmixing can result in dense cookies. Mix until just combined to keep them light and fluffy.

4. Bake on a Light-Colored Baking Sheet

Dark baking sheets can cause the bottoms of the cookies to brown too quickly. Opt for a parchment-lined, light-colored sheet for even baking.

5. Let the Cookies Cool Before Glazing

Applying the icing while the cookies are still warm will cause it to melt and become too runny. Allow the cookies to cool completely before adding the glaze.

Customization Ideas and Flavor Variations

Lemon Almond Twist

For an extra depth of flavor, replace half the vanilla extract with almond extract and add a few drops of lemon juice to the glaze.

Chocolate Chip Ricotta Cookies

Fold in ½ cup of mini chocolate chips into the dough before chilling for a delightful chocolatey twist.

Festive Holiday Version

Decorate with red and green sprinkles for Christmas, or use pastel sprinkles for Easter celebrations.

How to Store Italian Ricotta Cookies

At Room Temperature: Store in an airtight container for up to 3 days.

Refrigeration: These cookies stay fresh longer when refrigerated—up to 7 days in a well-sealed container.

Freezing: Unfrosted cookies can be frozen for up to 3 months. Simply thaw and glaze when ready to serve.

Pairing Suggestions

These cookies pair beautifully with a warm cup of espresso, cappuccino, or a tall glass of milk. For a full Italian dessert spread, serve them alongside biscotti or cannoli.