Italian Ricotta Cookies are a must-have in any Christmas cookie tray! They are tender and delicate cookies with a cake-like texture and amazing flavor.
Prep Time10 minutesmins
Cook Time11 minutesmins
Chilling Time2 hourshrs
Total Time2 hourshrs21 minutesmins
Servings: 55
Ingredients
Cookies
3 ½cupsflour
2 ½teaspoonbaking powder
1teaspoonsalt
1cup(2 sticks) unsalted buttersoftened
2cupsgranulated sugar
1teaspoonlemon zest
1 ¾cups(15 ounces) ricotta cheese
1tablespoonsvanilla extract
2large eggsroom temperature
Glaze
¼cup(½ stick) unsalted buttermelted
2cupspowdered sugarsifted
1teaspoonvanilla extract **see notes
3tablespoonsmilk
Decoration
sprinklessparkling sugar, or nuts
Instructions
Cookies
Whisk together the flour, baking powder, and salt in a large bowl.
3 ½ cups flour, 2 ½ teaspoon baking powder, 1 teaspoon salt
In a stand mixer bowl, beat the butter with sugar and lemon zest until light and fluffy.
Cover dough with plastic wrap and place in refrigerator. Chilling dough for at least 2 hours will enhance the texture and keep the cookies from spreading.
Remove the dough from the refrigerator and preheat the oven to 350 degrees F.
Line your baking sheets with parchment paper or a silicone mat.
Use a 1-inch cookie scoop to form the dough into balls. Drop dough balls on the prepared baking sheet, leaving about an inch between the cookies.
Bake for 9-11 minutes or until the cookies are lightly brown on top and golden brown on the underside.
Cool on wire rack. Cool completely before frosting.
Glaze
In a medium bowl, beat all ingredients until smooth. The icing will be thin but not overly runny.