ricotta cookies

Soft and fluffy, melt-in-your-mouth cookies made with rich ricotta (for moisture and flavor) and finished with a sweet glaze.

Italian Ricotta Cookies

(495 grams) all-purpose flour*

tsp baking powder**

salt

(8 oz) unsalted butter, softened

(370 grams) granulated sugar

lemon

oz ricotta, (whole milk

Tbsp vanilla extract

eggs

butter

(460 grams) powdered sugar

Tbsp fresh lemon juice***

tsp vanilla extract

milk

For the cookies:

In a mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside.&nbsp;

In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process).

Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling.

Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper or a silicone baking mat (I don't recommend using dark non-stick pans for this recipe since the bottoms will already become pretty golden. Dark pans brown more than uncoated pans do).

Bake in preheated oven 12 - 14 minutes until underside of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.&nbsp;

Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer.

For the glaze:

In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth, adding in more milk 1 tsp at a time to thin as needed (you don't want it to be very thin, it should be quite a bit thicker than a doughnut glaze).

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))

ricotta cheese ((425 grams))

tbsp vanilla extract ((15 milliliters))

baking powder

baking soda

flour ((360 grams))

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.

One of my all time favorite Christmas cookies! Perfectly soft and full of that irresistable fresh orange and dark chocolate flavor. Sure to be a hit at your next Christmas party!

Orange Chocolate Chip Ricotta Cookies

(284 grams) all-purpose flour

tsp baking powder

tsp salt

(200 grams) granulated sugar

(113 grams) unsalted butter, (softened)

orange

(241 grams) whole milk ricotta cheese ((I recommend Galbani))

(165 grams) mini semi-sweet chocolate chips

(154 grams) powdered sugar

Tbsp orange juice

tsp orange zest ((about 1/2 navel orange))

In a medium mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and 1 Tbsp + 1 tsp orange zest until combined (scrape bowl as needed throughout mixing process).

Mix in egg then blend in ricotta and vanilla extract. Add in flour mixture and mix until nearly combined then mix in chocolate chips.&nbsp;

Cover bowl and chill 1 - 2 hours until it's not quite so sticky and a little easier to work with (if needed you can freeze it for a bit).&nbsp;

Preheat oven to 350 degrees during last 20 minutes of dough chilling. (Note, don't use dark cookie sheets for this recipe or bottoms will burn).

Scoop dough out using a medium cookie scoop or two spoons (so you have just a heaping 1 Tbsp) and drop onto parchment paper or silicone liner lined baking sheet spacing cookies 2-inches apart.

Leave remaining dough chilled. Bake cookies in preheated oven 13 - 14 minutes until almost set.&nbsp;

Let cool on pan several minutes then transfer to a wire rack to cool completely. Repeat with remaining dough (placing dough on a cool baking sheet).&nbsp;

For the glaze, in a small mixing bowl whisk together powdered sugar, orange juice and orange zest. Spoon over cooled cookies.&nbsp;

Let glaze set at room temperature. Store cookies in an airtight container.&nbsp;

Recipe source: Cooking Classy

Soft and cake-like, these Ricotta Cookies are easy to make and delicious any time of year!

butter, room temperature

eggs, room temperature

all-purpose flour

tbsp. baking powder

Glaze:

tbsp. milk

Line two baking sheets with parchment paper. 

In a small mixing bowl, sift together all-purpose flour, baking powder and baking soda.  Set aside.

In a large mixing bowl, or bowl from stand mixer, beat together butter and sugar until light and fluffy. 

Add in ricotta cheese and vanilla and beat on medium speed for one minute.

Add in flour mixture, in three additions stirring until well-combined, but do not over mix.

Use a small cookie scoop, or tablespoon and drop dough two inches apart on prepared baking sheets.

Bake in 350°F oven for 13 to 15 minutes until bottoms are lightly browned. Transfer baked cookies to wire cooling racks.

For icing: Combine powdered sugar and milk in mixing bowl until combined. You may need to add up to 5 tbsp. of milk to reach a consistency that is spreadable.

Turn the cookies upside down, one at a time, and dip them right into the icing. Allow the icing to drip for a moment, then twist and turn the cookie upright.

Place on wire rack with plastic wrap underneath for easy cleanup. 

Sprinkle immediately with rainbow nonpareils as you go. If you wait too long, the sprinkles will not cling to the icing as it dries pretty fast.

The icing will take about 45 minutes to an hour to dry completely. 

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!

These lemon ricotta cookies are soft, zesty and perfectly balanced between rich and refreshing. Made with creamy ricotta and bright lemon zest, they’re the kind of cookie that vanishes the second you set them on the table - just like these no-bake lemon truffles. No glaze needed - these beauties shine with flavor and a pillowy texture all on their own. Whether you’re baking for spring brunch, a holiday party or just because, this easy recipe will quickly become a go-to in your cookie rotation.

Soft and Tangy Lemon Ricotta Cookies

unsalted butter

whole milk ricotta (drained) (see tip below)

vanilla extract (or vanilla bean paste)

egg (beaten)

lemon juice

Drain the ricotta. Place the ricotta in a paper towel-lined bowl for 10–15 minutes. Make sure you don&#39;t skip this step since too much moisture can lead to cookies that spread too much or turn out too cakey!

Make the ricotta mixture. Using an electric hand mixer, beat the butter and drained ricotta together until smooth and creamy. Add the vanilla extract and mix until combined. Gradually beat in the sugar until the mixture is light and fluffy.

Add in the wet ingredients. Pour in the beaten egg into the ricotta mixture, followed by the lemon zest and juice.

Mix the dry ingredients + combine with the wet. In a separate bowl, whisk together flour, baking powder and salt. In two parts, slowly stir the dry ingredients into the ricotta mixture until fully combined.

Chill the dough. Cover the bowl and refrigerate for at least an hour and a half or overnight. Don’t skip this step - it helps prevent the cookies from spreading!

Preheat the oven + scoop the cookies. Set the oven to 350°F. Using a small cookie scoop, portion out the cookies. Roll them into a ball using your hands, flatten slightly and place on a parchment-lined baking sheet. If the cookie batter is too soft as you scoop/flatten it out, pop the batter in the freezer for 15 minutes until it firms up a bit.

Bake. Place the cookie sheet in the oven and bake for 10–12 minutes, or until edges are just lightly golden.

Cool and enjoy. Leave the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack and enjoy!

Made these yesterday. They were super easy to make and the perfect amount of lemon flavor. Will be making them again!

Super delicious recipe! Cookies came out soft and almost like a cake like texture. Will definitely be making again and may even change the lemon for orange!

Super good! Cookies came out soft and a had little bit of a cake feel to them. Will definitely make them again. Thinking of switching the lemon for orange to change it up !

Orange Ricotta Cookies are a delicious and soft cookie made with ricotta and orange zest. Tested and perfected, you&#039;re going to love these melt-in-your-mouth Italian orange cookies!

Orange Ricotta Cookies

all purpose flour ((286 grams))

unsalted butter, softened

orange zest

whole milk ricotta

orange juice

Line a baking sheet with parchment paper; set aside.

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

In a large bowl, use an electric mixer on medium speed to beat together the butter, sugar, and orange zest until light and fluffy; about 2 minutes. Add in the ricotta, egg, and vanilla, and mix until well combined. Add in the flour mixture and mix until just combined, scraping down the sides of the bowl with a rubber spatula as needed.

Cover the bowl of dough and refrigerate for at least an hour, or up to 24 hours.

When ready to bake, preheat oven to 350 degrees. Use a cookie scoop to measure out about a tablespoon of batter and roll into a ball. Place on prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 12-14 minutes or until the bottom of the cookie starts to brown slightly (the tops of the cookies will not change color much). Cool on pan for 5 minutes, then move to a wire rack to cool completely.

To make the glaze, whisk together powdered sugar, orange juice, and teaspoon of orange zest. Hold the cooled cookie upside down and dip the top of the cookie in the glaze. Return to wire rack to dry.

These cookies are light and moist thanks to the addition of ricotta cheese. Topped with a limoncello glaze, it&#x27;s the perfect Italian cookie for every occassion.

Limoncello Ricotta Cookies

butter, room temperature ((one stick))

whole milk ricotta cheese

limoncello liqueur

lemon juice ((from about half a lemon))

lemon zest ((from about half a lemon))

Line a baking pan with a baking mat or parchment paper; set aside.

In a large bowl, use an electric mixer on medium/high to cream together the sugar, butter, and lemon zest, until mixture is light and fluffy, about 2 minutes. Beat in the ricotta, egg, and limoncello, and mix until combined. Add in the flour mixture and mix until just combined.

Cover the cookie dough with plastic wrap and chill in the refigerator for at least 2 hours.

Preheat oven to 350 degrees. Remove cookie dough from refigerator and use a cookie scoop to measure out about a tablespoon of batter and roll into a ball. Place on prepared baking sheets leaving about 2 inches between cookie balls.

Bake for 12-14 minutes or until the bottom of the cookie starts to brown slightly. Note that the cookies will not change color much. Cool in pan for 5 minutes before removing to wire rack to cool completely.

To make the glaze, in a small bowl whisk together the powdered sugar, limoncello, lemon juice, and lemon zest. Hold the cooled cookie upside down and dip the top of the cookie in the glaze. Return to the wire rack to dry completely.

Amazing, moist and delicious even without the glaze. Impressed all

How do you store these cookies?
In the refrigerator?
And how long will they keep

Tender, lemony and delicious. A big hit with coworkers!

Amazing, delicious lemony clouds!  This recipe is a keeper.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1577796863/qwxv2edhhskbskgshpnz.mp4

Limoncello Ricotta Cookies with limoncello glaze are a light and fluffy cookie made with ricotta cheese.

A soft, cake-like cookie with a tart and lemony sweet icing.

Lemon Ricotta Cookies (Biscotti alla Ricotta Morbidi)

ricotta

lemon rind (grated, preferaby organic Meyer lemon)

Tbsp lemon juice (fresh)

lemon oil ((optional

½ cups all purpose flour

lemon rind (from one organic lemon)

lemon juice (+ 1 tbsp water)

Preheat oven to 350°F (175°C)

Place the flour, baking powder and salt in a bowl and set aside.

Cream the butter and sugar in a stand mixer until light and creamy (2 or 3 minutes), then add the eggs, one at a time, mixing well in between additions.

Next, add the ricotta, lemon rind and 3 Tbsp of the lemon juice (and the lemon oil, if using).

Mix well, then stir in the dry ingredients until an even dough is formed. Drop tablespoonfuls onto a parchment or silicone sheet lined baking tray.

Bake for 15 to 18 minutes, or just until the edges are beginning to brown. Remove from oven and allow to cool on tray for about 5 minutes before placing on a cooling rack.

Repeat with remaining dough, until all the cookies are baked. Allow to cool completely before icing.

Combine the 1 1/2 cups powdered (confectioner’s) sugar, grated rind of one Meyer lemon and 3 tablespoonfuls of  Meyer lemon juice and stir until a smooth icing forms.

Dip each cookie into the icing then place back on cooling rack until icing is set.

Once completely dry, store the cookies in an airtight container.

To make the icing:

I followed the recipe exactly as written. Personally, I didn't care for the result - the cookies came out too soft for my taste and felt underbaked, even though I baked them the full 18 min.  That said, I think this may just come down to personal preference rather than a flaw in the recipe. My husband didn't care for them either :(

Hi, these Cookies I make evey week. Absolutely delicious 😋😋 
Thanks for the recipe 😊

Love this recipe! I make these every holiday and several times throughout the year, just to have some sweets in the freezer for stop in company. I’ve tried several different recipes but this is the best. I usually glaze them but leave “a dozen cookies” plain for my husband. 💕

fabulous Italian cookies. brought childhood memories back
1 dozen cookies

I love anything lemon.  These look delicious and a dozen cookies would be perfect.

Delicious frosting, but too “cakey” for a cookie.  Mouthfeel was off.  Would be more satisfying with less leavening.

These cookies came out so delicious! My favorite lemon cookie recipe. I stored mine in a Tupperware in the fridge and we are enjoying them cold too! Moving forward, these will be part of our traditional Christmas cookie staples.

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

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

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Soft and Tangy Lemon Ricotta Cookie...

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Limoncello Ricotta Cookies

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