Italian Ricotta Cookies
Italian Ricotta Cookies are a delightful treat that brings a taste of Italy right into your kitchen. These soft and fluffy cookies, infused with rich ricotta cheese and a hint of lemon, are perfect for any occasion. Whether it’s a family gathering, a holiday celebration, or just a sweet snack for yourself, they’re sure to please everyone. The light texture and the delicious icing on top make these cookies genuinely irresistible!
Gather Your Italian Ricotta Cookies Ingredients
To whip up these delightful cookies, make sure you have the following ingredients on hand:
- 3 1/2 cups all-purpose flour (420g)
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup unsalted butter, at room temperature (227g)
- 1 3/4 cups granulated sugar (350g)
- 1 tsp lemon zest
- 15 oz ricotta, whole milk or fresh (425g)
- 1 Tbsp vanilla extract
- 2 large eggs
For the icing, you’ll need:
- 1 Tbsp butter, melted (14g)
- 3 1/2 cups powdered sugar (440g)
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 4 – 6 Tbsp milk
Step-by-Step Italian Ricotta Cookies Recipe
Follow these easy steps to create the perfect batch of Italian Ricotta Cookies:
- In a mixing bowl, whisk together the flour, baking powder, and salt for about 20 seconds. Set this mixture aside.
- In the bowl of an electric stand mixer, whip together the room-temperature butter, granulated sugar, and lemon zest until the mixture becomes pale and fluffy.
- Add in the ricotta and vanilla extract, then blend in the eggs one at a time, making sure each one is well incorporated.
- Set the mixer on low speed and slowly mix in the flour mixture, combining just until everything is mixed together well.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 2 hours or up to 2 days for the best flavor and texture.
- Preheat your oven to 350°F (175°C) during the last 20 minutes of chilling.
- Once the dough is chilled, scoop out 1 tablespoon at a time and shape it into balls. Place them onto a baking sheet lined with parchment paper, spacing them out appropriately.
- Bake in the preheated oven for 12 to 14 minutes, or until the cookies are set and lightly golden brown on the edges. Let them cool on the baking sheet for several minutes, then transfer the cookies to a wire rack to cool completely.
- For the icing, whisk together the powdered sugar, melted butter, lemon juice, vanilla extract, and 4 tablespoons of milk until the mixture is smooth. Add more milk if needed to reach your desired icing thickness.
- Once the cookies have cooled down, spoon the icing over the top and allow it to set. Store the cookies in an airtight container.
How to Serve Italian Ricotta Cookies
These cookies are perfect for enjoying at any time of day. You can serve them with a cup of tea or coffee for a delightful afternoon snack. They also make great additions to dessert platters, and they can be beautifully arranged on a cake stand for celebrations or holidays.
For a little extra flair, consider garnishing these cookies with some colorful sprinkles on top of the icing or a light dusting of powdered sugar for a more elegant presentation.
Recipe Tips & Variations
- Chill for Flavor: Chilling the dough not only helps with texture but also develops flavor. Don’t skip this step!
- Add-Ins: Feel free to customize your cookies by adding chocolate chips, nuts, or dried fruits to the dough for a different twist.
- Flavor Twist: You can experiment with other citrus zest, like orange, for a unique flavor in your cookies.
Italian Ricotta Cookies FAQs
Can I make these cookies ahead of time?
Yes! You can prepare the dough and chill it in the fridge, as mentioned. They can be baked later, and the cookies will taste fresh!
What type of ricotta should I use?
Using whole milk ricotta is best for these cookies since it provides a creamier texture. Fresh ricotta works wonderfully too!
How should I store the cookies?
Keep the cookies in an airtight container at room temperature. They will stay fresh for about a week.
These Italian Ricotta Cookies are a delightful way to enjoy a taste of Italy from your own kitchen. Perfect for sharing with friends and family, or even enjoying all by yourself, they’ll quickly become a favorite! So give this recipe a try and indulge in these soft, sweet, lemony treats.
Italian Ricotta Cookies
Ingredients
For the cookies
- 3.5 cups 3 1/2 cups all-purpose flour (420g)
- 2.5 tsp 2 1/2 tsp baking powder
- 0.75 tsp 3/4 tsp salt
- 1 cup 1 cup unsalted butter, at room temperature (227g)
- 1.75 cups 1 3/4 cups granulated sugar (350g)
- 1 tsp 1 tsp lemon zest
- 15 oz 15 oz ricotta, whole milk or fresh (425g)
- 1 Tbsp 1 Tbsp vanilla extract
- 2 large 2 large eggs
For the icing
- 1 Tbsp 1 Tbsp butter, melted (14g)
- 3.5 cups 3 1/2 cups powdered sugar (440g)
- 2 Tbsp 2 Tbsp fresh lemon juice
- 1 tsp 1 tsp vanilla extract
- 4-6 Tbsp 4 – 6 Tbsp milk
Instructions
Preparation
- In a mixing bowl, whisk together the flour, baking powder, and salt for about 20 seconds. Set this mixture aside.
- In the bowl of an electric stand mixer, whip together the room-temperature butter, granulated sugar, and lemon zest until the mixture becomes pale and fluffy.
- Add in the ricotta and vanilla extract, then blend in the eggs one at a time, making sure each one is well incorporated.
- Set the mixer on low speed and slowly mix in the flour mixture, combining just until everything is mixed together well.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 2 hours or up to 2 days for the best flavor and texture.
Baking
- Preheat your oven to 350°F (175°C) during the last 20 minutes of chilling.
- Once the dough is chilled, scoop out 1 tablespoon at a time and shape it into balls. Place them onto a baking sheet lined with parchment paper, spacing them out appropriately.
- Bake in the preheated oven for 12 to 14 minutes, or until the cookies are set and lightly golden brown on the edges.
- Let them cool on the baking sheet for several minutes, then transfer the cookies to a wire rack to cool completely.
Icing Preparation
- For the icing, whisk together the powdered sugar, melted butter, lemon juice, vanilla extract, and 4 tablespoons of milk until the mixture is smooth.
- Add more milk if needed to reach your desired icing thickness.
- Once the cookies have cooled down, spoon the icing over the top and allow it to set.
