Ricotta cookies should be tender, not wet. The mistake is treating the cheese like a shortcut to softness and forgetting that the dough still needs structure.
This version keeps the lemon glaze lighter than the usual holiday coating and gives the dough a brief rest. The cookies stay soft, but they hold their shape on the tray.
Set servings and units first. You can change them anytime.
Heat the oven to 350 F. Line 2 sheet pans with parchment.
Whisk the flour, baking powder, and salt in a bowl.
Beat the butter and granulated sugar until pale and fluffy, about 2 minutes.
Beat in the eggs one at a time, then add the ricotta, vanilla, and lemon zest.
Fold in the dry ingredients just until no flour streaks remain. Rest the dough 10 minutes at room temperature.
Scoop rounded tablespoons onto the prepared pans, leaving 2 in between cookies.
Bake until the cookies are puffed and just set at the edges, 12 to 14 minutes. Cool completely on a rack.
Whisk the confectioners' sugar with lemon juice to make a thin glaze. Spoon over the cooled cookies and let set before serving.
You made Ricotta Cookies. Time to eat.
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Drain ricotta that looks watery. A few minutes in a fine sieve is enough to keep the cookies soft without making the centers gummy.
Six Italian regions. Nothing reformulated. Imported direct.
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