Ricotta Cookies


Ricotta Cookies

36 COOKIES
Prep Time30 MINUTES
Cook Time40 MINUTES
Chill time2 HOURS
Total Time3 HOURS 10 MINUTES
Italian Ricotta Cookies are light and soft cake-like cookies iced with a simple smooth vanilla icing. You will love the brightness of the lemon juice and zest, and the melt in your mouth texture of these cookies. These classic cookies are a must-make this Christmas!

Equipment

Mixing bowl
Hand mixer
Small cookie scoop, 1 tablespoon
Baking sheet, half size
Silicone mat
Wire rack

Ingredients
 

  • 2 cups (270g) all purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter soft to room temp.
  • ¾ cup (170g) granulated sugar 
  • 8 oz (225g) full fat ricotta cheese softened to room temp.
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 lemon 1 teaspoon lemon zest, 1 tablespoon lemon juice

For the glaze:

  • 1 cup (130g) powdered sugar
  • 1 tablespoon melted unsalted butter
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons milk any milk of choice
  • sprinkles

Instructions

  • In a bowl, combine the flour with baking soda, and salt. Stir until well combined and set aside.
  • In a separate bowl, using a hand held mixer or a stand mixer, beat the butter with sugar until smooth and creamy. Beat in the ricotta cheese.
  • Add in the egg and the vanilla extract, and beat again until the egg is fully incorporated.
  • Add zest of half a lemon, and about 2 tablespoons of lemon juice into the batter and mix again.
  • Now it's time to add the dry ingredients to the wet ingredients, and whisk or mix until just combined. I like to use the same hand mixer and do this on the lowest speed possible.
  • Cover the bowl with plastic wrap, and chill in the fridge for at least 2 hours and up to 5 days.
  • Preheat the oven to 350°F/180°C/160°C fan oven, and line a baking tray with parchment paper or use a silicone mat.
  • Using a small cookie scoop (1 tablespoon), scoop out dough balls and place on the baking tray 1.5-2 inches apart.
  • Bake for 12-14 minutes. The cookies are done with they're puffed, and golden brown at the bottom. Allow them to cool down on the tray for a few minutes, then transfer to a wire rack to cool completely before adding the glaze.

To make the glaze:

  • Whisk all of the glaze ingredients in a bowl and adjust the consistency by adding more milk if needed.
  • Dip each cookie into the glaze, and return to the wire rack. Sprinkle with some colorful sprinkles, and allow the glaze to set.

Notes

  1. Measure out the flour correctly, by spooning the flour into a measuring cup and then scrape a butter knife across the top to level the flour. Do not sift the flour before measuring. The best and most precise way to measure out flour is with kitchen scales, you need 270 grams in total.
  2. When adding the glaze, do a dozen then stop and add the sprinkles. If you wait until you add glaze to all of the cookies, the sprinkles might not stick as the glaze tends to set quickly.
  3. Have fun with the sprinkles! I used holiday sprinkles, but you can do any other color or shape.
  4. Storing: These cookies keep well if store in the fridge for up to 7 days, however, the icing will become a bit wrinkly with time. To freeze the cookies, arrange baked or unbaked cookies in a single layer without the icing, and freeze until solid. Transfer to a Ziploc bag and freeze for up to 3 months.
  5. I do not recommend mailing these cookies as the icing does not hold up very well.

Nutrition

Calories: 135kcal

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