Ricotta Cookies
User Reviews
5
Ricotta Cookies
Description
This recipe for Ricotta Cookies uses ricotta cheese combined with butter, sugar, eggs, and lemon zest to achieve a tender, moist cookie with a soft crumb. The dough is mixed carefully with dry ingredients like flour, baking powder, and baking soda, then chilled to help maintain shape during baking. The cookies bake at a moderate temperature until just set, preventing excessive spreading.
The simple glaze made from powdered sugar and milk or lemon juice is applied when the cookies have cooled, adding a sweet, mildly tangy finish. Sprinkles provide an optional decorative element. These cookies balance sweetness with richness from ricotta and buttery flavors, making them suitable for any occasion requiring a soft, flavorful treat.
Chilling the dough is important to avoid flattening, and spacing the cookies properly keeps them from merging during baking. Variations such as substituting almond extract for vanilla are possible. The dough and baked cookies freeze well for convenient storage. Allow the glaze to set fully—about an hour—before serving.
Ingredients
For the Cookies
- 3/4 cup butter room temperature (170g)
- 1 3/4 cups granulated sugar (350g)
- 2 egg
- 15 ounces ricotta cheese (425g)
- 1 tbsp vanilla extract (15ml)
- ¾ teaspoon kosher salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 cups flour (360g)
- 2 tsp lemon zest
For the Glaze
- ¼ cup milk 60ml, or lemon juice
- 1 ½ cups powdered sugar (180g)
- 1 tsp vanilla extract 5ml, or almond extract
- Sprinkles optional
Instructions
- Combine the flour, baking powder, baking soda and salt in a bowl then whisk together and set aside.
- In a stand mixer fitted with a whisk attachment or a large bowl if using a hand mixer, cream the butter then add the sugar and lemon zest then mix on high for about three minutes until light and fluffy.
- Mix in the eggs one at a time then add the vanilla. Add the ricotta in and mix until fully combined. You should scrape the bowl down and mix once more.
- Pour in the flour mixture and mix on low until just combined. You can finish the dough off with your spatula making sure there are no errant pockets of flour or butter hanging around. Cover and chill for at least two hours.
- Preheat oven to 350 towards the end of your chill time and line your baking sheets with parchment paper or silicone mats.
- Portion out tablespoon-sized scoops of dough onto your lined baking sheets leaving a little over two inches between each cookie. You can refrigerate or freeze extra cookie dough if desired.
- Bake at 350F for 11 minutes or until the bottoms are lightly golden. Allow to cool on baking sheet before transferring to a wire rack.
- While the cookies bake, whisk together the powdered sugar, milk and vanilla in a medium bowl to create a thin glaze for the cookies.
- Dip each of the cooled cookies into the glaze then return to the wire rack and decorate with sprinkles.
Notes
- Chill dough at least 2 hours before baking to maintain cookie shape and texture.
- Space cookies a little over 2 inches apart to prevent sticking during baking.
- Room temperature butter and eggs blend more evenly with other ingredients.
- Almond extract can replace vanilla for a different flavor variation.
- Measure flour by fluffing, spooning into cups, and leveling with a knife for best accuracy.
- Dip cooled cookies top side down into glaze and let excess drip off on a rack to dry.
- Glaze needs up to an hour to fully set before serving or stacking cookies.
- Raw dough can be refrigerated up to 2 days or frozen up to 3 months for later use.
- Unglazed baked cookies freeze well for about 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 168mg | 7% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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