Description
These Italian Ricotta Cookies are soft, tender, and subtly flavored with lemon and vanilla. Made with creamy ricotta cheese, they offer a moist texture and a delicate sweetness, finished with a smooth glaze and optional sprinkles for a charming touch. Perfect for a light dessert or teatime treat.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup ricotta cheese (whole milk)
- 1/4 cup milk
- 1 tablespoon lemon juice
Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- Sprinkles or nonpareils (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to ensure the cookies don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Egg and Flavorings: Beat in the egg, vanilla extract, and lemon zest to the creamed mixture until everything is well incorporated and smooth.
- Incorporate Ricotta and Liquids: Stir in the ricotta cheese, milk, and lemon juice, mixing gently until the batter is smooth and creamy.
- Combine Dry and Wet Ingredients: Gradually add the previously mixed dry ingredients to the wet mixture, folding gently and mixing just until blended to avoid overworking the dough.
- Portion Dough: Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each mound about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn lightly golden while the centers remain soft and tender.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
- Prepare Glaze and Decorate: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and lemon juice until the glaze is smooth. Drizzle the glaze over the cooled cookies and optionally sprinkle with colorful sprinkles or nonpareils for decoration.
Notes
- Be sure not to overmix once the dry ingredients are added to keep cookies tender.
- Ricotta cheese adds moisture and earthiness to the cookies; whole milk ricotta is preferred for richness.
- Cookies are best consumed within 2-3 days when stored in an airtight container at room temperature.
- For a dairy-free version, substitute ricotta with a plant-based alternative and use a vegan butter substitute.
- The lemon zest and juice provide a fresh tang that brightens the flavor; adjust quantities according to taste.
