Lemon Ricotta Cookies

These lemon ricotta cookies are so tender and delicate. They’re soft little morsels you can pop in your mouth, almost like a bite of cake.

To be straight, I was sure I’d hate them. I’m all about chewy, crispy cookies and always thought a cakey cookie was the definition of a bad cookie. But these won me over. They’re soft and melt-in-your-mouth tender, finished with a thin, crisp layer of lemon glaze that makes the whole thing pop.

Ricotta cookies are a classic Italian-American favorite, especially around the holidays, but the bright lemon glaze makes them perfect year-round. This simple ricotta cookies recipe also works beautifully with orange zest if you want to mix it up.

If I’m feeling fancy, I sprinkle the tops with colorful nonpareils or sanding sugar before the glaze sets. Other times, I’ll just grate a bit of fresh lemon zest over the top for something simple and elegant.

And if you buy a full 15-ounce tub of ricotta cheese, don’t worry about leftovers. You can use the rest in my sweet whipped ricotta dip (with plenty of honey) or go savory with my ultra-creamy ricotta white bean dip. No wasted ricotta here!

How to make ricotta cookies:

a few more recipe tips:

• Use whole milk ricotta. It gives the creamiest texture. I like to measure it out in a small bowl and let it sit at room temperature for about 30 minutes. Some liquid will separate—pour it off before using.
• Shape options: You can drop them straight from the scoop or roll them smooth for a more even shape. Lightly wet your hands to keep the dough from sticking.
• Make ahead: Scoop and freeze unbaked cookies on a baking sheet. Bake straight from frozen, adding a few minutes to the bake time.
• Storage: These are best the first day or two, when they’re extra soft and light. They start to feel heavier as they sit, but they’re still great with coffee.
• Bonus tip: Crumble leftovers over a scoop of your favorite homemade ice cream (I love stracciatella or buttermilk ice cream). Unreal!

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