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These Italian ricotta cookies are soft, chewy and have a light lemon flavor. The icing and sprinkles make this cookie perfect for the holidays!
These Italian Ricotta Cookies are such a delightful treat. Boasting a unique and irresistible texture that is both chewy and wonderfully fluffy, with a soft, cakey crumb. The fresh ricotta cheese, ensures they stay moist and tender for days. Making them ideal for prepping ahead of a holiday gathering or simply enjoying as an everyday indulgence.
This glaze is skillfully crafted from a blend of powdered sugar, melted butter, a splash of fresh lemon juice, a hint of milk for the right consistency, and a touch of pure vanilla extract. Dipped generously into the cooled cookies, the icing sets into a slightly firm, sweet layer. The colorful sprinkles add the ideal finishing touch!
With their tender texture, vibrant flavor, and cheerful decoration, these Italian Ricotta Cookies are truly perfect for the holidays or anytime you need a burst of sunshine. They offer a comforting, nostalgic taste and look beautiful on any dessert platter.Pr
Pro Tip is to make sure not to over mix the batter and also not to over bake the cookies. This recipe is adapted from CookingClassy.Com
If you like this recipe, you will also love my 5 Ingredient Raspberry Cheese Cake Cookies or my Quick Ricotta Tangerine Cake.
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Italian Ricotta Cookies
Ingredients
- 1/2 cup (113.5 g) butter, softened
- 1 scant cup (1 g) sugar
- 1/2 tsp lemon zest
- 1¾ cups (434 g) ricotta cheese
- 1 tsp vanilla extract
- 1 egg
- 1¾ cups (220 g) flour
- 1½ tsp baking powder
- 1/4 tsp salt
Icing:
- 1½ cups (180 g) powdered sugar
- 1 tbs lemon juice
- 1/2 tbs butter, melted
- 2 tbs milk
- 1 tsp vanilla extract
- sprinkles
Instructions
- In a large mixing bowl using an electric hand mixer, beat the butter, sugar and lemon zest until fluffy. Next, beat in the ricotta, vanilla and egg. Then, sift in the flour, baking powder, salt and mix together until just combined. DON'T OVER MIX. Cover the bowl with a plastic wrap and chill the dough for at least 2 hours or overnight.
- Preheat oven to 350℉. Line 2 large rimmed baking sheets with parchment paper. Use a scooper with about 2 tbs of the dough and place it onto the baking sheet. Bake for 12-14 minutes (bottoms will be lightly golden). Place cookies on to a wire rack and let the cookies cool completely before icing them.
Icing:
- In a medium bowl, whisk together the powdered sugar, lemon juice, butter, milk and vanilla quickly until smooth. Adjust with milk if its too thick. Dip the top of each cookie in the icing. Transfer to a wax paper surface. Top with sprinkles and allow to set.
Notes
- Store leftovers in an airtight container for 4-5 days on your counter or your fridge.
- Recipe adapted from CookingClassy.com
- I used salted butter but you can also use unsalted butter.