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!
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.
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- Granulated sugar
- Lemon zest
- Ricotta cheese
- Vanilla extract
- All-purpose flour
- Baking soda
- Powdered sugar
- Lemon juice
- 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.
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.
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!
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Italian Ricotta Cookies
These Italian Ricotta Cookies are soft, delicate and flavored with just a hint of lemon. You won't be able to eat just one!
- Prep Time: 10 minutes
- Resting Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 4 dozen 1x
- Category: Dessert
- Cuisine: Italian
- 1 cup unsalted butter, softened
- 1 ¾ cup white sugar
- zest of half a lemon
- 15 oz ricotta
- 2 tsp vanilla extract
- 2 large eggs
- 3 ½ cups all-purpose flour
- 2 tsp baking soda
- ¾ tsp salt
- 3 cups powdered sugar
- 4 Tbsp milk
- 2 tsp vanilla extract
- 2 Tbsp fresh lemon juice
- 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.
Adapted from Cooking Classy