Ricotta Cookies
This is a simple recipe for Italian Ricotta Cookies. These lemon ricotta cookies are so easy to bake and will just about melt in your mouth. If you have ever been to an Italian Bridal Shower there is a very high probability that you have tasted these cookies, and probably even brought some home! The ricotta cheese in this recipe gives such beautiful texture, making the cookies light and fluffy. I like to infuse the cookies with lemon, but if you don’t have any on hand you can easily sub this ingredient for another citrus like orange. I’m so excited to share my recipe for lemon ricotta cookies, and I sincerely hope you enjoy them as much as my family and I do.
Prep Time: 20 Minutes
Bake Time: 15-17 Minutes
INGREDIENTS
COOKIES
Yields Approx. 36 Cookies
- 2 1/2 Cups All Purpose Flour
- 2 TSP Baking Powder
- 1/2 TSP Baking Soda
- 3/4 TSP Salt
- 1 2/3 Cups Sugar
- 1 Stick Unsalted Butter, room temperature
- 2 Eggs, room temperature
- 1 3/4 Cup Ricotta Cheese, room temperature
- 3 TBSP Lemon Juice
- 1 1/2 TBSP Lemon Zest
- 1 TSP Vanilla Extract
GLAZE (Optional)
- 2 Cups Powdered Sugar
- 1/4 Cup Lemon Juice
- Zest of 1 Lemon for toping
METHOD
- Preheat oven to 350ºF.
- Mix the dry ingredients together in a large bowl.
- In a mixing bowl, use a paddle attachment to cream together the butter and sugar.
- Add the eggs one at a time and mix until combined.
- Add the ricotta, lemon juice, lemon zest and vanilla extract and mix to combine.
- Slowly add the dry ingredients and mix until combined.
- Cover dough and chill for 15 minutes.
- Line baking sheets with parchment paper.
- Scoop out dough (approximately 1 tbsp per cookie) and place onto the baking sheet. Leave approximately 2 inches between each cookie.
- Bake for 15 – 17 minutes. If placing two baking sheets into the over at one time, switch the baking pans half way through the bake time to ensure the cookies on the baking sheet on the bottom rack do not burn.
- Remove from oven when cookies are a beautiful golden yellow colour and let cool on baking sheet.
- Once cooled, mix together the powdered sugar and lemon juice to create the glaze.
- Drizzle the glaze over the cooled cookies and top with lemon zest or sprinkles.
These delicious Italian Lemon Ricotta Cookies can be kept in an airtight container in the fridge for up to 1 week. Alternatively, you can also make the cookies ahead of time and freeze them for up to 3 months. If you do plan on freezing, I suggest glazing the cookies once ready to thaw and serve. I personally think that these ricotta cookies are delicious on their own, so when I don’t have powdered sugar on hand I leave them as is and serve with tea or coffee. I hope you enjoy these airy and soft lemon ricotta cookies!
