Step 1: Prepare the Oven and Baking Sheets

Begin by preheating your oven to 375 degrees Fahrenheit. Proper oven temperature is important because these cookies rely on gentle baking to achieve their signature soft texture.

Line several baking sheets with parchment paper. The parchment prevents sticking and helps the bottoms bake evenly without overbrowning. Having your baking sheets prepared ahead of time makes the cookie portioning process much smoother once the dough is ready.

While the oven heats, gather all of your ingredients and allow any chilled ingredients to come closer to room temperature if necessary.

Step 2: Cream the Butter and Sugar

Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix until the ingredients become light and creamy.

This step is important because it helps create a softer cookie texture. The sugar incorporates into the butter and creates a smooth base for the rest of the ingredients.

Take a moment to scrape down the sides of the bowl if needed. This ensures everything is evenly combined before moving to the next stage.

The mixture should look pale, fluffy, and smooth when properly creamed.

Step 3: Add the Egg

Crack the egg into the creamed butter and sugar mixture. Mix until fully incorporated.

The egg adds structure, moisture, and richness to the dough. Once mixed, the batter should appear smooth and uniform with no visible streaks of egg remaining.

Be sure not to overmix. Mix only until the egg is fully blended into the mixture.

Step 4: Incorporate the Ricotta and Lemon Zest

Add the whole milk ricotta and freshly grated lemon zest to the mixing bowl.

Mix until everything is well combined. The ricotta is what gives these cookies their uniquely soft and tender texture. Unlike many traditional cookies, ricotta cookies have a delicate, cake-like consistency that stays moist for days.

The lemon zest adds brightness and freshness that balances the richness of the ricotta and butter. As the ingredients combine, you will notice the batter becoming creamy and slightly fluffy.

Scrape down the bowl again to make sure all ingredients are evenly incorporated.

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together:

• All purpose flour
• Baking powder or Pandegliangeli
• Vanillina or vanilla extract equivalent
• Salt

Mixing the dry ingredients separately ensures that the baking powder and salt are evenly distributed throughout the dough.

This small step helps create cookies that bake consistently and rise evenly.

Step 6: Mix the Dough

Gradually add the dry ingredients to the ricotta mixture.

Mix until a soft dough forms. The dough will be slightly sticky compared to traditional cookie dough, which is completely normal.

Avoid overmixing once the flour has been added. Overworking the dough can lead to a tougher texture.

Once everything is combined, the dough should be soft, thick, and easy to scoop.

Step 7: Portion the Cookie Dough

Using a small cookie scoop or ice cream scoop, portion the dough onto the prepared baking sheets.

Leave a few inches between each cookie because they will spread slightly as they bake.

Try to keep each scoop roughly the same size. Uniform portions help ensure even baking and a more professional appearance.

If you do not have a cookie scoop, two spoons can be used to portion the dough.

Step 8: Bake Until Lightly Golden

Place the baking sheets in the preheated oven and bake for 14 to 16 minutes.

Watch for lightly golden edges and slight browning on the bottoms of the cookies. The tops will remain relatively pale, which is exactly what you want.

The cookies should feel set but still soft when gently touched.

Avoid overbaking. Since ricotta cookies are known for their tender texture, removing them at the right moment is key.

Step 9: Cool Completely

Remove the baking sheets from the oven and allow the cookies to rest for a few minutes.

Transfer them carefully to a cooling rack and let them cool completely before glazing.

Applying glaze to warm cookies can cause it to melt and run off completely. Cooling allows the glaze to set properly and creates a beautiful finish.

The cookies will continue to firm up slightly as they cool while maintaining their soft interior.

Step 10: Prepare the Lemon Glaze

In a small bowl, whisk together the confectioners sugar and lemon juice.

Start with the juice from about half the lemon and gradually add more as needed.

The goal is a glaze that is smooth, pourable, and slightly thick. It should flow slowly from the whisk while still providing enough body to coat the cookies.

If the glaze becomes too thin, add a little more confectioners sugar. If it becomes too thick, add a few additional drops of lemon juice.

Step 11: Glaze the Cookies

Once the cookies are completely cool, spoon or drizzle the glaze over each one.

Allow the excess glaze to gently run over the tops for that classic bakery-style appearance.

Place the glazed cookies back on the cooling rack and let them sit until the glaze sets.

The lemon glaze adds sweetness while enhancing the fresh citrus notes from the zest in the dough.

Step 12: Serve and Enjoy

Once the glaze has fully set, the cookies are ready to serve.

These cookies pair beautifully with coffee, tea, or a glass of milk. Their soft texture and bright lemon flavor make them suitable for everything from casual family gatherings to holiday dessert trays.

Store leftovers in an airtight container to keep them soft and fresh.

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