italian ricotta cookies

Soft, light, and delicious Ricotta Cookies that are perfect for any occasion. Don&#039;t forget to check out my step by step photos and tips above!

Ricotta Cookies

butter (room temperature (170 grams))

sugar ((150 grams))

eggs

ricotta cheese ((425 grams))

tbsp vanilla extract ((15 milliliters))

salt

baking powder

baking soda

flour ((360 grams))

lemon

milk

sugar

vanilla extract

sprinkles (optional)

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.

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

ricotta cheese*

egg (room temperature)

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!

Lemon ricotta cookies are wonderful little cookies filled with bright citrus flavor and airy texture.  Topped with a creamy glaze and sprinkles, these cookies are perfect around the holidays but good enough to eat all year long!

Lemon Ricotta Cookies

(226 grams) unsalted butter (softened to room temperature)

(400 grams) granulated sugar

eggs (room temperature)

(426 grams) ricotta cheese (drained and

lemon (plus

(520 grams) all-purpose flour

(57 grams) butter (melted)

(260 grams) confectioner's sugar

(60 grams) heavy cream

Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a medium-sized bowl combine the flour, baking soda, baking powder, and salt and set aside.

In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed (about 2 minutes). Scrape down the sides of the bowl if needed.

Add both eggs, 1 at a time, and continue to beat on medium until incorporated.

Add the ricotta cheese, vanilla extract, and lemon zest and continue to beat until incorporated, scraping down the sides of the bowl if needed.

Begin to add the flour mixture to the ricotta and butter mixture a little at a time while beating on a low speed until the mixture just until everything is incorporated.  Don&#39;t overmix.  The dough will be sticky and thick.

Using a scooper or spoon, begin to drop 1 1/2 tablespoon-sized balls of the dough onto the parchment paper about 2 inches apart and bake for 12-14 minutes or until lightly golden on the edges.

Remove the cookies from the baking sheet and allow them to cool on a wire rack.

For the cookies

In a large bowl whisk together the confectioner&#39;s sugar, melted butter, heavy cream, salt, and vanilla extract until well combined and smooth. The consistency should not be runny but not too thick where it won&#39;t spread. If the mixture is too loose, add more sugar until you achieve the desired consistency. If too thick, add a bit more heavy cream.

Once the cookies have completely cooled, begin to dip the top of the cookie into the glaze and add sprinkles or lemon zest, if desired.

Allow the glaze to firm up on the cookies before packing or storing.  Enjoy!

For the glaze and decoration

These cookies are amazing! I live at a little over 5000ft elevation and didn’t have to adjust ingredients, just added a few minutes on bake time for 16min per batch. The cookies are so fluffy and moist and the icing compliments them well. Thank you for another great recipe!

I made these several months ago and threw them unglazed in the freezer. My husband now calls them "ice cream" cookies and has given them to everyone that comes over. I am now getting requests for them..thank you so much for this wonderful recipe!!

Do these cookies freeze well? I do remember having these cookies at a Christmas and Easter and they are so delicious!

These ricotta lemon cookies are moist, soft and delicious whether topped with a lemon glaze, a dusting of powdered sugar or even plain.

Ricotta Lemon Cookies

ricotta cheese

butter (softened)

vanilla or lemon extract

lemon zest

cream

lemon juice

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

In a large bowl or stand mixer beat until creamy the ricotta cheese, butter and sugar for approximately 2-3 minutes, add the egg, vanilla and zest and beat together, add the dry ingredients and beat on low just to combine, do not over mix.  Cover and refrigerate for 1 hour.

Pre-heat oven to 350F/180C. Line 1-2 baking sheets with parchment paper.

Drop heaping spoonfuls on the prepared baking sheets and bake 10-12 minutes or until lightly golden. Let cool on the baking sheet for 15 minutes then move to a wire rack to cool completely. Dust with powder sugar or lemon glaze before serving. Enjoy!

In a small bowl mix together the powdered sugar, cream and lemon juice.  Mix until smooth (should be quite thick).  Spread on cooled cookies.

LEMON GLAZE

I have just made the cookies have not baked them yet. When I do I will post a picture . Thank you

I would put lemon zest in the frosting and put the glaze on the cookies while they are still warm.

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Ricotta Cookies

Easy Italian Ricotta Cookies

Lemon Ricotta Cookies

Ricotta Lemon Cookies

Top 4 italian ricotta cookies recipes from across the web

The most viewed italian ricotta cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ricotta Cookies

Easy Italian Ricotta Cookies

Lemon Ricotta Cookies

Ricotta Lemon Cookies

The most viewed italian ricotta cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine