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!

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