These Italian Ricotta Cookies are a delightful treat that perfectly blend the creamy texture of ricotta with the bright flavors of lemon and vanilla.
Ideal for any occasion, they boast a soft, cake-like consistency and are topped with a luscious icing that adds a sweet finish.
With simple ingredients and straightforward instructions, these cookies are sure to impress your friends and family.
Dive in and discover the ultimate balance of flavor and texture!
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).
For delightful variations of Italian Ricotta Cookies, consider adding almond extract for a nutty twist or folding in mini chocolate chips for a chocolatey indulgence.
You can also experiment with different citrus zests, like orange or lime, to brighten the flavor.
When it comes to icing, try a chocolate glaze or add crushed nuts for extra texture.
Remember to chill your dough thoroughly for ease of shaping and optimal texture, and use parchment paper on baking sheets to prevent sticking.
Don’t overmix the dough to maintain tenderness, and for the best taste, store the cookies in the refrigerator or freeze them wrapped tightly.
Allowing them to reach room temperature before serving will enhance their flavor and texture!
To store Italian Ricotta Cookies, place them in an airtight container, ideally in a single layer to prevent them from sticking together.
For optimal freshness, refrigerate the cookies, where they can last up to a week.
If you want to store them for a longer period, consider freezing them.
Wrap each cookie individually in plastic wrap and then place them in a freezer-safe container or bag.
They can be frozen for up to three months.
When ready to enjoy, thaw them at room temperature for the best texture and flavor.