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Italian Ricotta Cookies
Italian ricotta cookies are one of the best holiday cookies - Topped with lemon glaze, they have a soft cake-like texture, and are super easy to make!
Prep Time
10 mins
Cook Time
10 mins
Total Time
27 mins
Servings: 24
Calories: 107 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
- 250 g ricotta cheese well drained
- 150 g sugar
- Zest of 1 lemon
- 1 egg
- 250 g all purpose flour
- 2 teaspoon baking powder
For the icing:
- 130 g powdered sugar
- 2 tablespoon milk plus extra if needed
- 1 tablespoon Sprinkles optional
- 1 tablespoon lemon zest optional
Instructions
- In a large bowl, whisk together the ricotta with the sugar, lemon zest and egg, until you have a creamy, lump-free mixture.
- Gradually sift the flour and baking powder into the bowl. Mix all the ingredients by hand until you have a compact and soft dough.
- Slightly wet your hands and form small balls (around 24 grams/0.8 oz each), you can also use a cookie scoop. Arrange them on a baking tray covered with parchment paper, then refrigerate them for 15 minutes.
- Preheat oven to 170°C/340°F or with fan option on at 150°C/300°F. Arrange the baking tray onto the middle shelf.
- Transfer the cookie tray into the oven and bake for 17 minutes, or until slightly golden on top. Remove the cookies from the oven and arrange them on a wiring rack.
- Once the cookies are cool, sprinkle them with powdered sugar, or dip the tops of the cookies in glaze and return them to the wire rack. Immediately top with sprinkles or lemon zest and allow the glaze to set at room temperature. Store in an airtight container in a single layer.
Cup of Yum
For the icing:
- In a small bowl whisk together powdered sugar and milk until smooth, adding in more milk 1 teaspoon at a time to thin as needed ( don't add too much milk, it should be a quite thick glaze).
Cup of Yum
Notes
- Please note that all my baking recipes are tested with gram measurements, which are more accurate than cup measurements. US cup amounts are provided, but for best results please always use a scale when measuring ingredients.
- SUBSTITUTIONS
- You can substitute the lemon zest with an equal amount of orange zest. You can also substitute it with 1 teaspoon of almond extract.
- STORAGE TIPS
- Store the baked cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 3-4 days.
- FREEZING TIPS
- How to freeze unbaked cookies:
- Place them on a baking sheet for an hour, then transfer them to a ziplock bag and freeze them for up to one month.
- To bake them after freezing, let them thaw for 2-3 hours in the refrigerator, then bake them.
- How to freeze baked cookies:
- Place them on a baking sheet for an hour, then transfer them to a ziplock bag and freeze them for up to two months.
- For best results, freeze the cookies without the glaze, and glaze them before serving them.
Nutrition Information
Serving
1cookie with glaze
Calories
107kcal
(5%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.5g
Trans Fat
0.001g
Cholesterol
12mg
(4%)
Sodium
48mg
(2%)
Potassium
27mg
(1%)
Fiber
0.3g
(1%)
Sugar
12g
(24%)
Vitamin A
58IU
(1%)
Vitamin C
0.3mg
(0%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 107
% Daily Value*
| Serving | 1cookie with glaze | |
| Calories | 107kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 12mg | 4% |
| Sodium | 48mg | 2% |
| Potassium | 27mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.