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–+ servings
A tray of ricotta cookies.
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5 from 2 votes

Italain Ricotta Cookies with Lemon Glaze

This easy recipe for ricotta cookies is adapted from Pasquale Sciarappa. You'll want to make these soft, festive cookies for your cookie exchange around the holidays and throughout the year!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Italain
Servings: 24 cookies
Author: Dan from Platter Talk

Ingredients

For the Cookies:

For the Lemon Glaze:

  • 1 1/2 cups Powdered Sugar
  • 2 Lemons juiced
  • Sprinkles for topping

Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, cream together the room-temperature butter and cane sugar until light and fluffy.
  • Add the egg and vanilla extract to the creamed butter-sugar mixture. Mix until well combined. Add in the fresh ricotta and mix until just combined. Be careful not to overmix. Allow the dough to chill in the fridge for 30 to 60 minutes.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  • Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving some space between each.
  • Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. Keep an eye on them to avoid over-baking.
  • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  • In a small bowl, whisk together the powdered sugar and the juice of 1 lemon until smooth. Adjust the consistency by adding more sugar or lemon juice, if needed.
  • Once the cookies are completely cooled, drizzle the lemon glaze over the top of each cookie. You can use a spoon or a piping bag for precision. Or you can dip the top of the cookies right onto the lemon glaze.
  • While the glaze is still wet, sprinkle the cookies with your favorite sprinkles. Allow the glaze to set before serving.

Notes

My Top 3 Tips for Making Ricotta Cookies
Don't Overmix the Dough: Mix just until the ingredients are combined. Overmixing can lead to tough cookies rather than the desired soft and fluffy texture.
Use Fresh Ricotta: The moisture content in fresh ricotta is key for these cookies. It should be creamy, not grainy or dry, to ensure the cookies are moist.
Chill the Dough: This might seem like an extra step, but chilling the dough for at least an hour helps the cookies keep their shape and enhances the flavors. Plus, it makes the dough easier to handle.
 
 
 
 

Nutrition

Calories: 103kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 67mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 52IU | Calcium: 31mg | Iron: 1mg

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