Dessertscookingclassy4.9
Italian Ricotta Cookies
Soft and fluffy, lightly lemony, melt-in-your-mouth cookies made with rich ricotta (for moisture and flavor) and finished with a sweet icing.
👥 60 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 30 min🔥 Cook: 50 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
- baking sheet
📝 Preparation Steps
1
For the cookies:
2
In a mixing bowl whisk together flour, baking powder and salt for ⏱️ 20 seconds, set aside.
3
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).
(226g) unsalted butter, (at room temperature)1 cupbutter ((salted or unsalted), melted)1 Tbsplemon zest1 tsp
4
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 just 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.
(226g) unsalted butter, (at room temperature)1 cupricotta, (whole milk or fresh (1 3/4 cups))15 ozvanilla extract1 tsplarge eggs2
5
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 (don't use dark baking sheets).
6
Bake in preheated oven until set, ⏱️ 12 - 14 minutes (bottoms will be lightly golden brown). Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
7
Once cool spoon icing over cookies and return to wire rack, immediately add sprinkles if using.
8
Allow icing to set at room temperature. Store in an airtight container preferably in a single layer and preferably store in the fridge (bring to room temperature before serving).
9
For the glaze:
10
In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth.
(226g) unsalted butter, (at room temperature)1 cupbutter ((salted or unsalted), melted)1 Tbspfresh lemon juice2 Tbsp
11
Add 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).
Nutrition Facts
calories
125 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
13 g
sodium Content
41 mg
protein Content
2 g
trans Fat Content
0.1 g
cholesterol Content
18 mg
carbohydrate Content
20 g
saturated Fat Content
3 g
unsaturated Fat Content
1.2 g
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