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Ricotta Cookies
This Ricotta Cookies recipe is a soft buttery Italian cookie with a hint of lemon and almond and is covered in icing and sprinkles. They’re popular during Christmas and Easter, but can be enjoyed year-round.
Course
Dessert
Cuisine
Italian
Keyword
Christmas, Cookies, ricotta cheese
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Chilling and Cooling Time
3
hours
hours
Total Time
3
hours
hours
30
minutes
minutes
Servings
55
people
Calories
128
kcal
Author
Jillian - a Food Folks and Fun original!
Cost
$8.89
Equipment
mixing bowls
stand mixer or handheld mixer
whisk
Cookie scoop
measuring cups and spoons
zester
wire racks
Ingredients
FOR THE COOKIES:
3 ½
cups
all-purpose flour
2 ½
teaspoons
baking powder
1
teaspoon
salt
1
cup
unsalted butter
softened
2
cups
granulated sugar
1
teaspoon
lemon zest
1 ¾
cups
15 oz whole milk ricotta cheese
1
Tablespoon
vanilla extract
2
large eggs
room temperature
FOR THE GLAZE:
¼
cup
unsalted butter
melted
2
cups
sifted powdered sugar
1
teaspoon
clear vanilla or almond extract **see notes
3
Tablespoons
milk or heavy whipping cream
more if needed to desired consistency
FOR DECORATING:
Rainbow Nonpareils or red and green for the holidays
US Customary
-
Metric
Instructions
MAKE RICOTTA COOKIE DOUGH:
In a large bowl, whisk together flour, baking powder and salt.
In the bowl of a stand mixer or a large bowl using a handheld mixer, beat the butter, sugar, and lemon zest until light and fluffy.
Mix in ricotta and vanilla extract until well combined.
Add eggs one at a time, beating after each addition.
Gradually add the flour mixture and mix until not flour pockets remain.
CHILL COOKIE DOUGH:
Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours.
PREP OVEN AND BAKING SHEETS:
Remove the cookie dough from the refrigerator.
Move the oven rack to the upper middle and lower middle positions. Preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper or silicone baking mats.
SCOOP AND BAKE:
Scoop dough using a small cookie dough scoop and shape into balls. Place the cookie dough on the prepared baking sheets.
Bake for 9-11 minutes or until cookies are golden brown, rotating the sheets halfway through baking.
COOL:
Cool the cookies for 10 minutes on the baking sheets, and then transfer them to wire racks to cool completely.
MAKE GLAZE:
In a medium bowl, beat all of the glaze ingredients until smooth.
TO FINISH:
Spread the glaze on the cookies or dip the cookie tops into the glaze.
Immediately top with sprinkles.
Notes
Using clear vanilla extract will help to keep the glaze bright white.
You can make the dough up to two days ahead of time.
Nutrition
Serving:
1
cookie
|
Calories:
128
kcal
|
Carbohydrates:
18
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
21
mg
|
Sodium:
53
mg
|
Potassium:
40
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
173
IU
|
Vitamin C:
1
mg
|
Calcium:
29
mg
|
Iron:
1
mg