Makes 4–5 dozen

These classic Italian cookies are sweet, pillowy and irresistibly soft. Ricotta, homemade or store-bought, gives the dough its signature tender texture. Bright notes of citrus in the dough and glaze give each bite a fresh, lively flavor—choose orange, lemon, lime or a combination of all three. One batch makes at least 4 dozen cookies, perfect for holiday trays, cookie exchanges or large gatherings. Decorate traditionally with rainbow sprinkles, or get creative with chopped nuts, citrus zest or shaved chocolate, and enjoy them year-round.

Cookies

1 cup (2 sticks) unsalted butter, room temperature

1¾ cups sugar

2 teaspoons citrus zest

1¾ cups (15 ounces) whole milk ricotta cheese

1 tablespoon vanilla extract

1 teaspoon almond extract

2 large eggs

3½ cups all-purpose flour

2 teaspoons baking soda

1½ teaspoons kosher salt

Glaze

1 tablespoon unsalted butter, melted and cooled

4 cups powdered sugar

¼ cup citrus juice

1 teaspoon vanilla extract

Pinch kosher salt

2–4 tablespoons heavy cream

Rainbow sprinkles, for decorating

Using an electric mixer, cream the butter, sugar and citrus zest together on high speed until fluffy, 2 to 3 minutes. Add the ricotta, vanilla extract and almond extract and beat on medium-low speed until just combined. Beat in the eggs, one at a time, until just combined. Scrape down the sides of the bowl. Add the flour, baking soda and salt and beat on low speed until combined. Cover and chill the dough for at least 2 hours or overnight.

Preheat the oven to 350° and line two baking sheets with parchment paper. Use a cookie scoop to scoop roughly 2 tablespoons of dough per cookie. Roll each scoop in your hands to make a smooth ball and place 2 inches apart on the baking sheets.

Bake until golden brown on the bottom and just set on top, 10 to 12 minutes. Store the dough in the refrigerator between batches. Transfer baked cookies to a wire rack to cool completely.

To make the glaze, whisk the melted butter, powdered sugar, citrus juice, vanilla extract and salt together in a bowl. Slowly whisk in the heavy cream until you have a smooth glaze with no lumps, making sure it’s spreadable but not too runny. Spread glaze on each cooled cookie. Decorate as desired, and let the glaze firm up for 20 minutes before serving.