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!

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Ricotta Cookies

Easy Italian Ricotta Cookies

Top 2 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

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Ricotta Cookies

Easy Italian Ricotta 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