These Italian Ricotta Cookies are soft, delicate and flavored with just a hint of lemon. They are sure to become a new favorite Christmas cookie!
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Don't miss my Apricot Thumbprint Cookies and Mint Chocolate Thumbprint Cookies!
Introducing a new cookie to add to your Christmas line-up: Italian Ricotta Cookies. You may be wondering...ricotta? In cookies? Really? I thought that was just used in lasagna... Just wait, though; I promise it's way better than it sounds.
Italian Ricotta Cookies are traditional Italian cookies often made around Christmas time. These cookies have a soft, cake-like texture due to the addition of ricotta cheese. And if you're wondering, the ricotta does not make the cookies taste like cheese. It simply helps to create a beautiful, melt-in-your-mouth, tender cookie.
🥘 Ingredients
- Butter
- Granulated sugar
- Lemon zest
- Ricotta cheese
- Vanilla extract
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Powdered sugar
- Milk
- Lemon juice
🔪 Instructions
- With an electric mixer, cream butter and sugar Add lemon zest, ricotta and vanilla extract.
- Beat in eggs one at a time. Scrape the sides of the bowl. Add the flour, baking soda, and salt, mix until combined. Cover dough and chill for at least 2 hours.
- Preheat oven to 350 degrees. Bake cookies for 12-14 minutes or until the bottom of the cookies is golden brown.
- Mix powdered sugar, milk, vanilla, and fresh lemon juice in a mixing bowl. Dip cooled cookies in icing. Allow icing to set before storing in an airtight container.
🍴 Storage
Store baked cookies in an airtight container for up to one week. Baked cookies can be frozen for up to 3 months, although you'll want to wait to ice the cookies until ready to serve.
🌟 Top Tip
The glaze sets fast, so dip a couple of cookies in the glaze at a time and then top with sprinkles before it sets.
🍊 Flavor Variations
- Almond extract: Add 1 teaspoon to cookie dough and ½ teaspoon to glaze.
- Orange: Substitute equal amounts of zest and juice for the lemon.
- Lime: Substitute equal amounts of zest and juice for the lemon.
- Anise: Add 1 teaspoon to cookie dough and ½ teaspoon to glaze.
💭 FAQs
Ricotta cookie dough is best baked within 48 hours.
If you need a quick neighbor gift or a treat to take to a Christmas party, this is the perfect recipe to make. They are so easy and festive and certainly won't disappoint!
🍰 More Christmas Dessert Recipes
If you make this recipe, let me know what you think! I'd love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
📋 Recipe
Italian Ricotta Cookies
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1 ¾ cup white sugar
- zest of half a lemon
- 15 oz ricotta
- 2 teaspoon vanilla extract
- 2 large eggs
- 3 ½ cups all-purpose flour
- 2 teaspoon baking soda
- ¾ teaspoon salt
Glaze
- 3 cups powdered sugar
- 4 tablespoon milk
- 2 teaspoon vanilla extract
- 2 tablespoon fresh lemon juice
Instructions
Cookies:
- With an electric mixer, cream butter and sugar, until fluffy. Add lemon zest, ricotta and vanilla extract. Beat well.
- Beat in eggs one at a time, and mix until well blended. Scrape the sides of the bowl. Add the flour, baking soda, and salt, mix until combined. Cover dough and chill for at least 2 hours or up to 2 days.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat. Drop by rounded tablespoons on baking sheet. Bake cookies for 12-14 minutes or until the bottom of the cookies is golden brown. Transfer cookies to cooling rack.
Glaze:
- In a mixing bowl, mix together powdered sugar, milk, vanilla, and fresh lemon juice. Adding more milk as necessary to make a smooth icing. Dip cooled cookies in icing. Allow icing to set before storing in an airtight container.
Deborah A McCracken says
I made these years ago and lost the recipe. My daughter kept saying" these taste different." I found my old phone and got the recipe. I have tried many others and Im so happy I got the recipe. They are light and flavorful.
Ashley Amundsen says
I'm so glad you were able to find my recipe again! 🙂 Thanks for the review!