Description
These Italian Ricotta Cookies are soft, tender, and delicately sweetened with lemon zest and vanilla. The addition of ricotta cheese gives them a unique moist texture, making them a delightful treat perfect for any occasion. Finished with a simple vanilla glaze and colorful sprinkles, they bring a fun and festive element to your cookie platter.
Ingredients
Scale
Dry Ingredients
- 4 cups flour
- 2 teaspoons baking soda
- 3/4 teaspoons Kosher salt
Wet Ingredients
- 1 cup butter (softened)
- 1 3/4 cups sugar
- 1 teaspoon lemon zest
- 2 large eggs
- 1 Tablespoon pure vanilla extract
- 1 3/4 cups whole milk ricotta cheese
Glaze
- 2 cups powdered sugar
- 4-5 Tablespoons whole milk
- 3 Tablespoons unsalted butter (melted)
- 1 teaspoon pure vanilla extract
Decoration
- Sprinkles (Rainbow or Holiday)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and kosher salt to combine and ensure even distribution throughout the dough.
- Cream Butter and Sugar: Using a stand mixer, beat the softened butter, sugar, lemon zest, eggs, and vanilla extract together until the mixture becomes creamy, smooth, and well incorporated.
- Add Ricotta Cheese: Beat in the whole milk ricotta cheese until fully combined, giving the dough a tender and moist texture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, beating until a soft dough forms with no visible streaks of flour.
- Portion Dough: Using a small cookie scoop, drop the dough onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes or until they are lightly browned around the edges but still soft in the center.
- Cool Cookies: Remove the cookies from the oven and place them on a countertop to cool slightly to prevent them from breaking.
- Transfer to Wire Rack: Once cool enough to handle, transfer the cookies to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: In a bowl, whisk together powdered sugar, milk, melted unsalted butter, and vanilla extract until smooth. Spoon or drizzle the glaze over the cooled cookies and immediately decorate with sprinkles before the glaze sets.
Notes
- The dough is soft; chilling it for 30 minutes prior to baking can help manage spreading if desired.
- If you prefer a stronger lemon flavor, increase the lemon zest to 1 1/2 teaspoons.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Glaze sets quickly; have sprinkles ready before applying the glaze.
- Use whole milk ricotta for best texture and flavor.
