Italian Ricotta Cookies

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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:

  1. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  2. 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.
  3. In the mixer, blend ricotta and vanilla extract. Add eggs one at a time, mixing well.
  4. Set the mixer on low and gradually add the flour mixture. Mix until just combined.
  5. 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.
  6. 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.
  7. 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.
  8. Once cool, spoon icing over the cookies and return them to the wire rack. If desired, add sprinkles immediately.
  9. 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:

  1. In a bowl, whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla, and 4 tablespoons of milk until smooth.
  2. 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.

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Delightful Italian Ricotta Cookies, small treats with a cake-like texture that melt in your mouth. These cookies are enriched with creamy ricotta cheese, offering a moist and tender crumb. Flavored with hints of vanilla or almond extract, they provide a subtle sweetness that makes them a delightful choice for any occasion. Each cookie is typically topped with a smooth glaze, which adds a touch of sweetness and a glossy finish. You can customize the glaze with lemon or orange zest to enhance the citrus notes. The cookies are often adorned with colorful sprinkles or nonpareils, adding a festive and visually appealing touch. Italian Ricotta Cookies are a charming addition to dessert tables, perfect for sharing during holidays, celebrations, or as a sweet treat with a cup of coffee or tea.