Italian Ricotta Cookies

Italian Ricotta Cookies are a delightful treat that perfectly balances softness and sweetness. These cookies are distinguished by their rich texture, thanks to the addition of creamy ricotta cheese. Infused with hints of lemon zest and vanilla, they offer a burst of citrusy flavor in every bite.

The dough, enriched with butter and sugar, is gently mixed with a blend of all-purpose flour, baking powder, and salt to achieve the perfect consistency. Once baked to a light golden brown, they are topped with a luscious icing made from powdered sugar, melted butter, and fresh lemon juice, adding a tangy contrast to the sweetness.

Finished with a sprinkle of colorful decorations, these cookies not only taste heavenly but also look delightful on any dessert table. Perfect for any occasion, these Italian Ricotta Cookies are sure to impress with their soft, tender crumb and irresistible flavor.

Italian Ricotta Cookies

Ingredients

3 1/2 cups (495g) all-purpose flour*

2 1/2 tsp baking powder**

3/4 tsp salt

1 cup (226g) unsalted butter, at room temperature

1 3/4 cups (350g) granulated sugar

1 tsp lemon zest

15 oz ricotta, whole milk or fresh (1 3/4 cups)

1 Tbsp vanilla extract

2 large eggs

Icing

1 Tbsp butter (salted or unsalted), melted

3 1/2 cups (420g) powdered sugar

2 Tbsp fresh lemon juice

1 tsp vanilla extract

4 – 6 Tbsp milk

Instructions

For the cookies:

In a 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 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 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.

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).

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.

Once cool spoon icing over cookies and return to wire rack, immediately add sprinkles if using.

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).

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.

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).

Notes:

Ingredients Preparation: Ensure all ingredients are at room temperature for better incorporation into the dough. Properly measure the flour using the spoon and level method to avoid adding too much, which can make the cookies dense.

Mixing and Chilling: Whisking the dry ingredients together (flour, baking powder, salt) ensures even distribution. When mixing wet ingredients with an electric mixer, scrape down the sides of the bowl to ensure everything is well combined. Chilling the dough for at least 2 hours helps in easy handling and prevents spreading during baking.

Baking Tips: Use parchment paper on baking sheets to prevent cookies from sticking and to ensure even baking. Avoid using dark baking sheets as they can cause the bottoms of the cookies to brown too quickly.

Cookie Shaping: Use a tablespoon to scoop out the dough and shape it into balls. If the dough is sticky, lightly grease your hands or use two spoons to drop it onto the baking sheet.

Icing Application: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Spoon the icing over the cookies while they are still slightly warm to ensure it spreads smoothly. Add sprinkles immediately if desired before the icing sets.

Icing Consistency: Adjust the amount of milk added to the icing gradually until you achieve a thick but spreadable consistency. The icing should be thick enough to coat the cookies without dripping off.

Storage: Store the cookies in an airtight container, preferably in a single layer to prevent them from sticking together. Refrigerating the cookies helps to maintain freshness, but bring them to room temperature before serving for the best texture.

Flavor Variations: Experiment with different extracts in the icing, such as almond extract, to add variety to the flavor profile of the cookies.

Decoration: Customize the cookies by varying the type of sprinkles or decorations used on top of the icing to match different occasions or personal preferences.

Enjoyment: These Italian Ricotta Cookies are best enjoyed fresh but can be stored for a few days. Serve them with tea or coffee for a delightful treat or pack them as gifts for friends and family.

Nutrition Information:

Per Serving (1 cookie, with icing):

Frequently Asked Questions:

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, you can use part-skim ricotta if you prefer.

However, whole milk ricotta will typically give the cookies a richer texture.

Can I substitute lemon zest with orange zest?

Yes, you can substitute lemon zest with orange zest for a different citrus flavor in the cookies.

How long can I chill the cookie dough?

You can chill the cookie dough for at least 2 hours, up to 2 days, which helps enhance the flavor and texture of the cookies.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough after chilling it.

Wrap it tightly in plastic wrap and then in foil or a freezer bag.

Thaw overnight in the refrigerator before baking.

Should I use parchment paper on the baking sheet?

Yes, using parchment paper helps prevent the cookies from sticking to the baking sheet and makes cleanup easier.

Can I skip the icing and just sprinkle powdered sugar on the cookies?

Yes, you can omit the icing and dust the cooled cookies with powdered sugar instead for a simpler finish.

How should I store the cookies once they are iced?

Store the cookies in an airtight container, preferably in a single layer to prevent sticking, and keep them at room temperature or in the refrigerator.

Can I use almond extract instead of vanilla in the glaze?

Yes, you can substitute almond extract for vanilla extract in the glaze for a different flavor profile.

What if my dough is too sticky to shape into balls?

If the dough is too sticky to handle, lightly flour your hands or use a cookie scoop to drop spoonfuls onto the baking sheet.

How long does the icing take to set?

The icing will set at room temperature in about 1-2 hours.

If you need to speed up the process, you can place the cookies in the refrigerator for 15-30 minutes.