Italian Ricotta Cookies Recipe
User Reviews
4.8
255 reviews
Excellent
Italian Ricotta Cookies Recipe
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Italian Ricotta Cookies are a must-have in any Christmas cookie tray! They are tender and delicate cookies with a cake-like texture and amazing flavor.
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Ingredients
Cookies
- 3 ½ cups flour
- 2 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter softened
- 2 cups granulated sugar
- 1 teaspoon lemon zest
- 1 ¾ cups (15 ounces) Ricotta cheese
- 1 tablespoons vanilla extract
- 2 large eggs room temperature
Glaze
- ¼ cup (½ stick) unsalted butter melted
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract **see notes
- 3 tablespoons milk
Decoration
- Sprinkles sparkling sugar, or nuts
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Instructions
Cookies
- Whisk together the flour, baking powder, and salt in a large bowl.
- In a stand mixer bowl, beat the butter with sugar and lemon zest until light and fluffy.
- Mix in ricotta and vanilla extract until well combined.
- Add eggs one and a time, beating after each.
- Gradually add flour mixture and mix well.
- Cover dough with plastic wrap and place in refrigerator. Chilling dough for at least 2 hours will enhance the texture and keep the cookies from spreading.
- Remove the dough from the refrigerator and preheat the oven to 350 degrees F.
- Line your baking sheets with parchment paper or a silicone mat.
- Use a 1-inch cookie scoop to form the dough into balls. Drop dough balls on the prepared baking sheet, leaving about an inch between the cookies.
- Bake for 9-11 minutes or until the cookies are lightly brown on top and golden brown on the underside.
- Cool on wire rack. Cool completely before frosting.
Glaze
- In a medium bowl, beat all ingredients until smooth. The icing will be thin but not overly runny.
- Dip the tops of the cookies into the bowl of icing or spread it on top with a spoon.
- Immediately add colored candy sprinkles, sparkling sugar, or nuts to decorate.
Notes
- Using clear vanilla extract in the icing will help to keep the glaze bright white.
- Use almond extract in place of vanilla in the glaze if you prefer.
- Decorate the cookies with sprinkles right after dipping since the icing hardens fast.
- This recipe makes a large batch with dozens of cookies, so cut it in half if you prefer.
- Using clear vanilla extract in the icing will help to keep the glaze bright white.
- Use almond extract in place of vanilla in the glaze if you prefer.
- Decorate the cookies with sprinkles right after dipping since the icing hardens fast.
- This recipe makes a large batch with dozens of cookies, so cut it in half if you prefer.
Nutrition Information
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Calories
128kcal
(6%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
10mg
(3%)
Sodium
101mg
(4%)
Potassium
41mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
229IU
(5%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 55Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 101mg | 4% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
255 reviews
Excellent
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