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Ricotta cheese folded into the batter is what gives these their distinctly soft, almost cake-like interior - closer to a small tender muffin top than a typical crisp cookie. A bright lemon glaze drizzled over the cooled cookies plays against the ricotta's mild creaminess, making these a lighter finish to an Italian meal than a heavier dessert would be.
Per serving
110kcal
Calories
2g
Protein
Prep Time
20 min
Cook Time
14 min
Servings
24 people
Difficulty
easy
15g
Carbs
5g
Fat
9g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and sugar together for 2-3 minutes, until light and fluffy.
Add the egg, ricotta cheese, lemon zest, lemon juice, and vanilla extract, beating until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined into a soft, slightly sticky dough.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 5cm apart.
Bake for 12-14 minutes, until the edges are just set and the bottoms are lightly golden (the tops will remain pale).
Let the cookies cool completely on a wire rack.
For the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled cookies. Let the glaze set before serving.
Use Whole Milk Ricotta: Full-fat ricotta gives the softest, most tender texture - low-fat or part-skim versions can make the cookies slightly drier and less rich. Don't Overbake: These cookies should stay pale on top and only lightly golden on the bottom - overbaking dries out the distinctive soft, cake-like texture that makes them special. Let the Glaze Set Before Storing: Giving the glaze time to firm up on the cooled cookies prevents it from smearing when stacked or stored.
This usually means low-fat or part-skim ricotta was used instead of whole milk ricotta, which affects both moisture and richness - full-fat ricotta gives the best, most tender texture.
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