Italian Ricotta Cookies
These soft, pillowy cookies made with ricotta cheese have a hint of lemon flavor and a pretty glaze that can be adorned with colored sprinkles to celebrate any holiday or special occasion.
Servings: 4 dozen
Calories: 159kcal
Ingredients
For the cookies
- 1 cup butter softened
- 1 3/4 cups sugar
- 15 ounces ricotta cheese 1 3/4 cups
- 2 eggs
- 1 tablespoon vanilla
- 1 tablespoon lemon juice
- 2 tablespoons lemon zest
- 4 1/4 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
For the glaze
- 1 tablespoon butter melted
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla
- 1/4-1/2 cup milk
Instructions
- In a large bowl, beat butter and sugar until light and fluffy. Mix in ricotta, eggs, vanilla, lemon juice and lemon zest until smooth.
- In another large bowl, whisk together the flour, salt, baking soda and baking powder. Add to butter mixture and mix until combined. The dough will be thick and sticky.
- Refrigerate dough for 2-3 hours, or until you can shape the dough with your hands. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll dough into walnut sized balls and place 2 inches apart on prepared cookie sheets.
- Bake for 8-10 minutes, or until edges are just golden. Cool completely.
- Meanwhile, make the glaze by stirring melted butter, powdered sugar, lemon juice and vanilla together in a medium bowl. Add 1/4 cup of the milk and mix until smooth. Gradually add the remaining milk, as needed, until glaze reaches desired consistency.
- Spoon the glaze over the cookies, then sprinkle with colored candy sprinkles.
Nutrition
Serving: 1g | Calories: 159kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 94mg | Sugar: 17g