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Italian Ricotta Cookies Recipe

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4.2 from 15 reviews

These Italian Ricotta Cookies are soft, tender, and lightly lemon-flavored, featuring a delicate ricotta cheese-infused dough. Topped with a luscious lemon glaze and optional sprinkles, they make a perfect treat for gatherings or everyday indulgence.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 60 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Ingredients

Cookies

  • 3 1/2 cups (495g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup (226g) unsalted butter, at room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 1 tsp lemon zest
  • 15 oz ricotta (whole milk or fresh, about 1 3/4 cups)
  • 1 Tbsp vanilla extract
  • 2 large eggs

Glaze

  • 1 Tbsp butter (salted or unsalted), melted
  • 3 1/2 cups (420g) powdered sugar
  • 2 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 4 – 6 Tbsp milk

Instructions

  1. Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt for about 20 seconds. Set this mixture aside for later use.
  2. Cream butter and sugar: Using an electric stand mixer fitted with the paddle attachment, whip together the room temperature unsalted butter, granulated sugar, and lemon zest until the mixture turns pale and fluffy. Remember to scrape down the sides and bottom of the bowl occasionally to ensure even mixing throughout the process.
  3. Add ricotta and eggs: Mix in the ricotta cheese and vanilla extract into the creamed mixture. Then, add the eggs one at a time, blending well after each addition. Set the mixer to low speed and gradually add in the flour mixture, mixing just until everything is combined.
  4. Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or up to 2 days. During the last 20 minutes of chilling, preheat your oven to 350°F (175°C).
  5. Prepare cookies for baking: Scoop chilled dough by tablespoons and shape into balls. If the dough is sticky, use two spoons to drop it onto a baking sheet lined with parchment paper. Avoid using dark-colored baking sheets for the best results.
  6. Bake the cookies: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes until the cookies are set and the bottoms are lightly golden brown. Remove the cookies and let them cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
  7. Prepare the glaze: In a mixing bowl, whisk together the powdered sugar, melted butter, fresh lemon juice, vanilla extract, and 4 tablespoons of milk until smooth. Add more milk one teaspoon at a time to thin the glaze as needed — it should be thicker than a typical doughnut glaze but pourable.
  8. Glaze the cookies: Once the cookies have fully cooled, spoon the glaze over them while they are on the wire rack. If desired, immediately add sprinkles on top of the glaze.
  9. Set the glaze and store: Allow the glaze to set at room temperature. Store the cookies in an airtight container in a single layer, preferably in the refrigerator. Before serving, bring the cookies back to room temperature for the best flavor and texture.

Notes

  • Use room temperature butter for easier creaming and better texture.
  • Chilling the dough is essential for flavor development and easier handling.
  • Do not use dark baking sheets, as they can cause the cookies to brown too quickly on the bottom.
  • The glaze should be thick but pourable; adjust milk slowly to keep the right consistency.
  • Store cookies in a single layer to prevent the glaze from smudging or sticking.
  • Bringing refrigerated cookies back to room temperature enhances flavor and texture.

Find it online: https://cheftinaskitchen.com/italian-ricotta-cookies-recipe/