Italian Ricotta Cookies are soft and fluffy cake-like cookies. They come with a sweet and simple icing, have a hint of lemon flavor, and are wonderfully moist because of the rich ricotta. These cookies are holiday favorites and a delightful recipe to experiment with if you haven’t tried them before.
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The Best Ricotta Cookies Recipe!
Our beloved ricotta cookies are a breeze to whip up, and they consistently turn out delicious every time.
They’re so tasty that it’s hard to eat just one. You can even prepare the ricotta cookie dough two days ahead, making it a perfect recipe for planning ahead. The batch size is generous, making them ideal for parties and gifts.
You’ll enjoy the subtle hint of lemon, the soft and melt-in-your-mouth texture, and the delightful touch of sweet and simple icing. For a bit of crunch and a festive touch, you can top them off with colorful sugar sprinkles.
Ingredients for Ricotta Cookies:
For the Cookies:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Lemon
- Ricotta (whole milk)
- Vanilla
- Eggs
For the Icing:
- Butter
- Powdered sugar
- Milk
Possible Variations:
- Almond Extract: Replace lemon zest and juice with 1/2 tsp almond extract in the dough and 1/4 tsp in the glaze.
Use milk instead of lemon juice. - Orange: Switch lemon zest and juice with orange zest and orange juice.
Add extra zest for a stronger orange flavor (up to 2 Tbsp). - Lime: Substitute lime zest and lime juice for lemon, using equal amounts.
- Chocolate Chips: Add white chocolate chips to the cookie dough or use mini chocolate chips.
- Nuts: Include 1 cup of chopped walnuts or pecans in the dough.
How to Store Ricotta Cookies:
- Container: Keep in an airtight container, using parchment paper between layers if stacking.
- Fridge: Refrigerate for up to 4 days; bring to room temperature before serving.
- Freezer: Freeze for 3 months. It’s recommended to wait to add the icing as it may wrinkle over time.
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Italian Ricotta Cookies
Delight in these soft, fluffy, and subtly lemony cookies that practically melt in your mouth. Crafted with luscious ricotta for moisture and flavor, they are perfected with a sweet icing finish.
Servings: 60
Prep: 30minutes
Cook: 50minutes
Ready in: 1hour 20minutes
Ingredients
- 3 1/2 cups (495g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup (226g) unsalted butter, at room temperature
- 1 3/4 cups (350g) granulated sugar
- 1 teaspoon lemon zest
- 15 oz ricotta, whole milk or fresh (1 3/4 cups)
- 1 tablespoon vanilla extract
- 2 large eggs
Icing
- 1 tablespoon butter (salted or unsalted), melted
- 3 1/2 cups (420g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4 – 6 tablespoons milk
Instructions
For the cookies:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Using an electric stand mixer with the paddle attachment, beat together butter, granulated sugar, and lemon zest until light and fluffy. Remember to scrape down the sides and bottom of the bowl occasionally during the mixing process.
- In the mixer, blend ricotta and vanilla extract. Add eggs one at a time, mixing well.
- Set the mixer on low and gradually add the flour mixture. Mix until just combined.
- Cover the bowl with plastic wrap and chill the dough for 2 hours or up to 2 days. Preheat the oven to 350 degrees in the last 20 minutes of chilling.
- Scoop 1 tablespoon of chilled dough, shape into balls, and place on a parchment-lined baking sheet. Use two spoons if the dough is too sticky. Avoid using dark baking sheets.
- Bake for 12-14 minutes until set and lightly golden brown on the bottom. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Once cool, spoon icing over the cookies and return them to the wire rack. If desired, add sprinkles immediately.
- Allow the icing to set at room temperature. Store the cookies in an airtight container, preferably in a single layer, and consider refrigerating (bring to room temperature before serving).
For the glaze:
- In a bowl, whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla, and 4 tablespoons of milk until smooth.
- Add more milk, 1 teaspoon at a time, until you achieve the desired consistency. It should be thicker than a doughnut glaze but not too thin.
Notes
- Measure flour by scooping it directly from the container into a measuring cup and leveling the top with a butter knife. Avoid whisking or sifting before measuring, and don’t spoon the flour into the cup. Using a kitchen scale is the best option for accuracy. If you don’t have one, it’s highly recommended to invest in one, especially for baking.
- Note: The previous version of the cookie recipe listed 2 teaspoons of baking soda, but some experienced issues with cookies rising. The recipe has been updated to use baking powder instead for improved results.
Pin this delicious recipe on Pinterest to save and share with your foodie friends! Just hover over the end page and click ‘Pin’ to spread the yum.