Description
These Italian Ricotta Cookies are soft, tender, and bursting with subtle lemon flavor, enhanced by creamy ricotta cheese. A delightful traditional treat with a sweet, tangy glaze and optional sprinkles that make them perfect for any occasion.
Ingredients
Scale
For the Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup whole milk ricotta cheese
- 1/4 cup milk
- 1 tablespoon lemon juice
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- Sprinkles or nonpareils (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, which takes about 2 to 3 minutes.
- Add Wet Flavorings: Beat in the egg, vanilla extract, and lemon zest until all ingredients are well combined and smooth.
- Incorporate Ricotta and Liquids: Stir in the ricotta cheese, milk, and lemon juice until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Shape Cookies: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet. Space each cookie about 2 inches apart to allow for spreading.
- Bake Cookies: Place the baking sheet in the oven and bake the cookies for 12-15 minutes, or until the edges are lightly golden and the centers are soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Prepare Glaze and Decorate: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and lemon juice until smooth. Drizzle the glaze over the cooled cookies and add sprinkles or nonpareils if desired.
Notes
- For best results, use whole milk ricotta cheese for a creamier texture.
- If you don’t have fresh lemon zest, use 1/2 teaspoon of bottled lemon zest or substitute with orange zest for a different citrus note.
- Let the cookies cool completely before glazing to prevent melting the glaze.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Optional: add almond extract (1/2 teaspoon) in the dough for a nutty flavor enhancement.
