Italian Ricotta Cookies - A Christmas Tradition
Soft and tender, cake-like cookies with a hint of lemon. These Italian Ricotta Cookes are rich and slightly sweet with a simple glaze that's perfect for holiday sprinkles. A holiday classic cookie.
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Equipment
- Mixing bowls
- spatula
- Parchment
- Cookie Sheets
- Cookie Scoop
Ingredients
Cookies
- 3 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ¾ tsp salt
- 1 cup unsalted butter at room temperature
- 1 ¾ cups granulated sugar
- 1 tsp lemon zest
- 15-16 oz ricotta whole milk or fresh
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
- 2 large eggs
Icing
- 1 tbsp butter melted
- 3 ½ cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 4 - 6 tbsp milk
Instructions
Cookies:
- In a mixing bowl whisk together 3 ½ cups flour, 2 ½ teaspoons baking powder and ¾ teaspoon salt until combined. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together 1 cup butter, 1 ¾ cups granulated sugar and 1 teaspoon lemon zest until pale and fluffy. Scrape down sides and bottom of bowl occasionally throughout the mixing process.
- Mix in 15-16 ounces ricotta, 1 tablespoon lemons juice, and 1 tablespoon vanilla extract. Then add 2 eggs, one at a time, blending until combined.
- Set the mixer on low speed and slowly add in the flour mixture. Mix just until combined.
- Cover bowl with plastic wrap and chill 2 hours or up to 2 days.
- Preheat oven to 350 degrees during last 20 minutes of dough chilling.
- Scoop chilled dough out 1 tablespoon at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons or a cookie scoop coated with cooking spray), drop onto a baking sheet lined with parchment paper.
- Bake in a preheated oven until set, about 12 - 14 minutes. Bottoms will be a light golden brown. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
- Once cool spoon icing over cookies and return to wire rack, immediately add sprinkles if using.
- Allow icing to set at room temperature. Store in an airtight container in a single layer and preferably store in the fridge. Bring to room temperature before serving.
Glaze:
- In a mixing bowl whisk together 1 tablespoon melted butter, 3 ½cups of powdered sugar, 2 tablespoons of lemon juice 1 teaspoon of vanilla and 4 tablespoons milk until smooth.
- Add in more milk 1 teaspoon at a time to thin as needed, but this glaze should be thick.
Notes
You can make these cookies sugar free by substituting Splenda or Truvia in the cookies and Swerve in the icing.
These cookies are perfect for gifting.
If you want to bake ahead, you can freeze the unglazed cookies for up to 3 months. Before serving bring them to room temperature and glaze and decorate. (You can freeze glazed cookies, but if you use sprinkles they may run from the moisture.)
These cookies are perfect for gifting.
If you want to bake ahead, you can freeze the unglazed cookies for up to 3 months. Before serving bring them to room temperature and glaze and decorate. (You can freeze glazed cookies, but if you use sprinkles they may run from the moisture.)
Servings: 64 cookies