Description
Delightfully soft and tender Italian Ricotta Cookies infused with lemon zest and a creamy ricotta cheese base, finished with a sweet lemon glaze and colorful sprinkles for a classic treat that’s perfect for any occasion.
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 the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a hand mixer 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 to 3 minutes.
- Add Egg and Flavorings: Incorporate the egg, vanilla extract, and lemon zest into the creamed butter and sugar. Mix until all ingredients are fully combined and smooth.
- Incorporate Ricotta and Milk: Stir in the ricotta cheese, milk, and lemon juice to the wet ingredients until the batter is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined to avoid overmixing.
- Portion the Dough: Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet, making sure to space each cookie about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes or until the edges of the cookies are lightly golden while the centers remain soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze and Decorate: In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and lemon juice until smooth. Drizzle this glaze over the fully cooled cookies and add sprinkles or nonpareils if desired for decoration.
Notes
- Ensure the butter is softened to room temperature for easy creaming with the sugar.
- Do not overmix the batter once the flour is added to keep the cookies tender.
- The ricotta cheese adds moisture and softness to the cookies; whole milk ricotta is best.
- Allow cookies to cool completely before glazing to prevent the glaze from melting.
- Sprinkles are optional but add a fun, festive touch perfect for celebrations.
