Lemon Ricotta Cookies

Lemon Ricotta Cookies are light, tender treats with a gentle citrus touch that makes them perfect for special occasions or everyday enjoyment.

Ingredients

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 2 eggs (beaten)
• ½ cup unsalted butter (1 stick), softened
• 1½ cups sugar
• 1½ cups whole milk ricotta cheese (about one 15 oz container)
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract

For the Glaze:

• 2 cups powdered sugar
• 3 tbsp lemon juice
• 4 tbsp milk
• 1 tbsp sprinkles (for decorating)

Instructions

1. In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.
2. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract, lemon zest, lemon juice, and ricotta cheese. Mix until combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix with a rubber spatula until just combined.
4. Cover the dough with plastic wrap and refrigerate for at least 1 hour or overnight.
5. Preheat oven to 350°F. Line a baking sheet with parchment paper.
6. Use a mini scoop or tablespoon to drop 1-tbsp portions of dough onto the baking sheet, spacing them about 2 inches apart.
7. Bake for about 13 minutes, or until the tops are set and the bottoms are lightly browned. Remove from the oven and let them cool completely on a wire rack.
8. To make the glaze, sift the powdered sugar into a bowl. Add the lemon juice and milk, stirring until smooth.
9. Once cookies are completely cooled, dip the tops into the glaze or spoon it over them. Decorate with sprinkles if desired. Allow the glaze to set before serving.

Storage Instructions

Store the lemon ricotta cookies in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze them (without glaze) in a freezer-safe container for up to 2 months. Thaw at room temperature and glaze before serving.

Other Italian Cookie Recipes

• Biscotti (twice-baked almond cookies)
• Pignoli Cookies (made with pine nuts)
• Amaretti Cookies (almond-based treats)
• Italian Wedding Cookies (buttery and coated in powdered sugar)

How to Package Cookies for Gifting?

Place cookies in a decorative box or tin lined with parchment or tissue paper. Stack them carefully, separating layers with parchment. Seal the container and finish with a ribbon or gift tag for a personal touch.

How Long Do Homemade Italian Cookies Last?

Most Italian cookies, including these lemon ricotta cookies, can last about 4 to 5 days at room temperature in an airtight container. Some varieties, like biscotti, last longer due to their crisp, dry texture. If unsure, refrigeration or freezing can extend their shelf life.