Description
Italian Ricotta Cookies are soft, cake-like lemon-scented cookies made with whole milk ricotta and finished with a simple sweet lemon glaze.
Ingredients
3½ cups (495g) all-purpose flour
2½ teaspoons baking powder
¾ teaspoon salt
1 cup (226g) unsalted butter, room temperature
1¾ cups (350g) granulated sugar
1 teaspoon lemon zest
15 oz whole milk ricotta cheese (about 1¾ cups)
1 tablespoon vanilla extract
2 large eggs
1 tablespoon butter, melted (for glaze)
3½ cups (420g) powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract (for glaze)
4 to 6 tablespoons milk
Instructions
1. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
2. In a large bowl, beat the butter, granulated sugar, and lemon zest until pale and fluffy.
3. Mix in the ricotta and vanilla extract, then add the eggs one at a time, mixing well after each addition.
4. Fold in the flour mixture on low speed until just combined.
5. Cover and chill the dough for 2 hours, or up to 2 days.
6. Preheat the oven to 350°F. Line baking sheets with parchment paper.
7. Scoop the dough into 1-tablespoon portions, roll into balls, and place on the prepared baking sheets.
8. Bake for 12 to 14 minutes, until the bottoms of the cookies are golden.
9. Cool the cookies on the baking sheet, then transfer to a wire rack to cool completely.
10. Whisk together the glaze ingredients until smooth, adding milk gradually to reach a spreadable consistency, then spread over the cooled cookies and let the glaze set.
Notes
Don’t skip the chilling step; it firms up the dough so the cookies hold their shape.
Check the bottoms of the cookies for color; the tops stay pale.
Let the cookies cool completely before glazing, or the glaze will melt and run off.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Fat: 4g
- Carbohydrates: 20g
- Protein: 2g