italian breakfast cookies

Soft and tender with a cake like texture, these easy Italian ricotta cookies have a light lemon flavor and the ricotta cheese keeps them nice and moist. 

Easy Italian Ricotta Cookies

all purpose flour

sugar

ricotta cheese*

baking powder

egg (room temperature)

lemon

salt

Demerara sugar sugar

In a food processor or large bowl whisk together the flour, baking powder, salt, sugar and zest. Add the egg and ricotta, pulse or combine with a fork just until the dough comes together. Do not over mix.

Move the dough to a flat surface and gently knead a few times to form a compact dough. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes.

Pre-heat oven to 300F/150C. Line 1-2 baking sheets with parchment paper.

Divide the dough into 15 balls and roll each ball into a 9 inch / 23 cm rope, form into a U shape then twist the ends together, place on the prepared baking sheets, brush with milk and sprinkle with sugar.

Bake for approximately 20 minutes or until golden. Let cool 10 minutes on the pan then move to a wire rack to cool completely. Enjoy!

A fast &amp; easy cookie recipe, crunchy on outside and soft inside. Perfect for breakfast or snack.

Traditional Italian Breakfast Cookies

milk whole or 2% (room temperature)

vegetable oil (I usually use sunflower or corn oil)

vanilla

Pre-heat oven to 350F (180C). Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, salt and baking powder.

In a large bowl or stand mixer with the flat beaters, beat together the egg and sugar until light and frothy approximately 2-3 minutes. Add the milk, oil and vanilla, beat well.

Add dry ingredients a little at a time and mix with a wooden spoon or spatula (do not beat).

Transfer the dough to a lightly floured flat surface and knead gently until combined. Dough will be slightly sticky so don&#39;t over flour.

Remove pieces of dough to form into oblong shapes (approximately 2-2½&quot; x ¾&quot; - 6½ x 2 cm) roll them in granulated sugar and place on the prepared baking sheets.

Bake for approximately 10-15 minutes. Enjoy!

I would like to try these. I love your biscotti recipe I made the cranberry white chocolate ones and my son's girlfriend wanted the recipe. Now she is making recipes from your site too.  Sharing the love !    Thank you

Rosemary, thank you for a wonderful recipe.  These cookies are delicious and bring back beautiful memories of my nonna and mom.  They made these cookies every week and they disappeared quickly.  You can’t just eat one-yum with a cup of coffee.  Brought these to a couple family members and they had similar memories.  Thank you again for this delicious recipe.

These brought back so many beautiful memories of my Nonna  and mom.  They made similar cookies that our whole family loved.  These were so delicious and I couldn’t stop at just one.  Gave these to some relatives and they loved them. Thank you for a wonderful recipe that I will use time and again.

Rosemary, When I first tried your Italian breakfast cookies I wrote and told you how much I love them and that I had veganized them. I make these all the time. I LOVE them. Today I made 2 batches. I made 1 with anise seed and anise extract, and the other I used orange extract and orange zest. I also added a handful of mini vegan chocolate chips. Omigosh amazing. I also make them with lemon extract and lemon zest. These are the best cookies I have ever eaten. I just cannot thank you enough.

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Easy Italian Ricotta Cookies

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