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Italian Ricotta Cookies

Italian Ricotta Cookies
  • Category

    Dessert

  • Cusine

    Italian

Ingredients

3 1/2 cups all-purpose flour*

2 tsp baking soda

3/4 tsp salt

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

1 tsp lemon zest

15 oz ricotta

1 Tbsp vanilla extract

2 large eggs

1 Tbsp butter

3 3/4 cups powdered sugar

2 Tbsp fresh lemon juice**

1 tsp vanilla extract

4 - 6 Tbsp milk

Directions

In a mixing bowl whisk together flour, baking soda 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 . 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 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 , drop onto a baking sheet lined with parchment paper or a silicone baking mat . Bake in preheated oven 12 - 14 minutes until underside of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer.

In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth, adding in more milk 1 tsp at a time to thin as needed .