Italian Lemon Ricotta Cookies
User Reviews
3.9
24 reviews
Good
Italian Lemon Ricotta Cookies
Report
These Italian ricotta cookies are made with lemon zest and ricotta and are super soft with a slightly crunchy exterior and delicious lemony frosting.
Share:
Ingredients
For dough:
- 500 grams all-purpose flour
- 2 1/2 /2 teaspoon baking powder
- 3/4 /4 teaspoon salt
- 225 grams unsalted butter room temperature
- 350 grams granulated sugar
- 1 teaspoon lemon zest
- 500 grams ricotta
- 1 tablespoon vanilla extract
- 2 large eggs
For icing:
- 15 grams unsalted butter melted
- 420 grams powdered sugar
- 5 tablespoon milk
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice fresh squeezed
Instructions
- Start by making the dough for the cookies. Place the flour, baking powder and salt in a bowl and mix together with a whisk and set aside.
- Using an electric stand mixer with the paddle attachment, whip the softened room temperature butter, the lemon zest and the granulated sugar on medium speed until the mixture is light and fluffy, being sure to scrape down the sides occasionally. Add the ricotta and vanilla extract to the mixture and mix. Then add the eggs to the mixture one at a time and mix.
- Add the flour mixture to the ricotta mixture and set to a low speed and let mix for a very brief period, just until combined. Remove the bowl from the stand mixer, cover with plastic wrap and put in the fridge to chill for 2 hours.
- For the glaze frosting, in a mixing bowl, add the melted butter, powdered sugar, lemon juice, vanilla and milk and whisk until smooth. If the frosting is too thick, add more milk 1 teaspoon at a time and stir, until you get the right consistency, which is thinner than a cake frosting but thicker than a doughnut frosting. If it is too thick, you can add more powdered sugar a tablespoon at a time. Set in a cool place or in the fridge until you are ready to use it.
- After an hour and forty minutes of chilling the dough, preheat oven to 350° F degrees. Line several baking sheets with parchment paper.
- Scoop out one spoonful of chilled dough, shape it into a ball with your hands and place it on the lined baking sheet (ungreased cookie sheet). Form ricotta cookie dough balls until you have used all the remaining dough, spacing the balls 2 cm from each other on the sheet.
- Put the cookies in a preheated oven to bake for approximately 12 minutes, or until the bottoms are lightly golden brown. Remove and let cool on the baking sheet for several minutes until the soft cookies get a little firmer on the outside and then set cookies on a wire rack to cool completely.
- Once the cookies are cool, remove the frosting glaze from the fridge and let it come up to room temperature, stirring until smooth and slightly runny. If it has hardened too much, you can add a tsp of milk and stir well.
- Take a spoonful of icing and drizzle over the top of each cookie. Add sprinkles immediately if you are using them so that they harden into the glaze. Leave the cookies at room temperature until the icing has set and then serve.
Nutrition Information
Show Details
Serving
50g
Calories
153kcal
(8%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
48mg
(2%)
Potassium
49mg
(1%)
Fiber
0.3g
(1%)
Sugar
15g
(30%)
Vitamin A
176IU
(4%)
Vitamin C
0.3mg
(0%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 50cookies
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 50g | |
| Calories | 153kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 48mg | 2% |
| Potassium | 49mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 176IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
24 reviews
Good
Other Recipes
You'll Also Love
Italian Ricotta, Raisin and Chocolate Doughnuts (Frittelle Ricotta, Uvetta e Cioccolato)
Italian
4.9
(48 reviews)
