Italian Ricotta Cookies Recipe
User Reviews
4.8
Italian Ricotta Cookies Recipe
Description
This Italian Ricotta Cookies recipe combines flour, baking powder, and salt with softened butter creamed with sugar and lemon zest, creating a fragrant base. Adding ricotta cheese and vanilla extract imparts moistness and softness. Eggs are beaten in gradually, then the flour mixture is incorporated to form a manageable dough that is chilled to prevent excessive spreading during baking.
The cookies are formed into small balls and baked at 350 degrees Fahrenheit until just golden on the undersides, resulting in tender, lightly risen cookies with a delicate crumb. Once cooled, they are dipped in a sweet glaze made from melted butter, powdered sugar, vanilla (or almond) extract, and milk. The glaze sets quickly and can be decorated immediately with sprinkles or nuts for visual appeal.
This recipe yields a sizable batch of these charming treats, commonly enjoyed alongside coffee or as part of holiday assortments. Using clear vanilla extract in the glaze keeps the icing bright white; almond extract is an alternative for different flavor nuance.
Ingredients
Cookies
- 3 ½ cups flour
- 2 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter softened, 2 sticks
- 2 cups granulated sugar
- 1 teaspoon lemon zest
- 1 ¾ cups ricotta cheese 15 ounces
- 1 tablespoons vanilla extract
- 2 egg room temperature, large
Glaze
- ¼ cup butter melted, unsalted
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract see notes
- 3 tablespoons milk
Decoration
- Sprinkles sparkling sugar, or nuts
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
- Use clear vanilla extract in the glaze to maintain a bright white appearance, or substitute with almond extract for a different flavor.
- Apply sprinkles or nuts immediately after glazing, as the icing hardens quickly.
- This recipe produces a large batch; halve the ingredients if fewer cookies are desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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