Easy Italian Ricotta Cookies
User Reviews
5
Easy Italian Ricotta Cookies
Description
Easy Italian Ricotta Cookies combine ricotta cheese with flour, sugar, baking powder, egg, salt, and lemon zest to create a soft dough with a delicate lemon aroma. The recipe incorporates demerara or granulated sugar for extra texture on top. After mixing ingredients gently to avoid overworking the dough, it is chilled to firm up for handling.
The dough is divided into portions rolled into ropes and shaped by twisting the ends together. After brushing with milk and sugar sprinkling, the cookies bake at a low temperature until they gain a golden hue. The result is a cookie with a lightly crisp exterior that contrasts its moist and tender crumb, showcasing the creamy presence of ricotta.
These cookies suit an afternoon snack or a subtle dessert. Their fresh lemon scent and mild sweetness balance well with coffee or tea, making them pleasant treats for gatherings or everyday enjoyment.
You can prepare the dough and shape the cookies ahead, refrigerating overnight before baking. Post-baking, store them airtight for 3-4 days or freeze up to 3 months, thawing before serving.
Ingredients
- 2 cups all-purpose flour with at least 11% protein
- 1 cup granulated sugar
- 1¼ cups ricotta cheese
- 1½ teaspoons baking powder
- 1 large egg room temperature
- lemon zest of one
- ½ teaspoon salt
* If the ricotta is very wet then drain in a sieve for 15-20 minutes.
EXTRA
- 1-2 tablespoons demerara sugar or granulated sugar
Instructions
- In a food processor or large bowl whisk together the flour, baking powder, salt, sugar and zest. Add the egg and ricotta, pulse or combine with a fork just until the dough comes together. Do not over mix.
- Move the dough to a flat surface and gently knead a few times to form a compact dough, if you find the dough too wet then add a little more flour. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes.
- Pre-heat oven to 300F/150C. Line 1-2 baking sheets with parchment paper.
- Divide the dough into 15 balls and roll each ball into a 9 inch / 23 cm rope, form into a U shape then twist the ends together, place on the prepared baking sheets, brush with milk and sprinkle with sugar.
- Bake for approximately 20 minutes or until golden. Let cool 10 minutes on the pan then move to a wire rack to cool completely. Enjoy!
Notes
- Prepare and shape the dough the night before; keep refrigerated until baking.
- Store baked cookies in an airtight container at room temperature or refrigerated for 3 to 4 days.
- Cool cookies completely before freezing in airtight containers for up to 3 months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 100mg | 4% |
| Potassium | 85mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 109IU | 2% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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