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    Home » Recipes » Dessert

    Published: Dec 14, 2017 · Modified: Dec 17, 2022 by Ashley · This post may contain affiliate links. · Leave a Comment

    Lemon Italian Ricotta Cookies

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    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!

    Italian ricotta cookies laid on a white plate. this recipe

    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.

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🍴 Storage
    • 🌟 Top Tip
    • 🍊 Flavor Variations
    • 💭 FAQs
    • 🍰 More Christmas Dessert Recipes
    • 📋 Recipe
    • ⭐ Reviews

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    Italian ricotta cookies cooling on a rack.

    🥘 Ingredients

    • Butter
    • Granulated sugar
    • Lemon zest
    • Ricotta cheese
    • Vanilla extract
    • Eggs
    • All-purpose flour
    • Baking soda
    • Salt
    • Powdered sugar
    • Milk
    • Lemon juice
    Italian ricotta cookies on a white plate.

    🔪 Instructions

    1. With an electric mixer, cream butter and sugar Add lemon zest, ricotta and vanilla extract.
    2. 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.
    3. Preheat oven to 350 degrees. Bake cookies for 12-14 minutes or until the bottom of the cookies is golden brown.
    4. 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.
    Italian ricotta cookies in a stack on a white surface.

    🍴 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

    How long can I store the cookie dough in the refrigerator?

    Ricotta cookie dough is best baked within 48 hours.

    Italian ricotta cookies in a pile on a white plate.

    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

    • Nutty Divinity
    • Coconut Macaroons
    • Mint Chocolate Thumbprint Cookies
    • Buttery Caramel Puff Corn

    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!

    Print

    📋 Recipe

    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!
    Print Recipe
    Pin Recipe

    These Italian Ricotta Cookies are soft, delicate and flavored with just a hint of lemon. You won't be able to eat just one!

    • Author: Ashley
    • 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

    Ingredients

    Units Scale

    Cookies

    • 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

    Glaze

    • 3 cups powdered sugar
    • 4 Tbsp milk
    • 2 tsp vanilla extract
    • 2 Tbsp fresh lemon juice

    Instructions

    Cookies:

    1. With an electric mixer, cream butter and sugar, until fluffy. Add lemon zest, ricotta and vanilla extract. Beat well.
    2. 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.
    3. 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:

    1. 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.

    Notes

    Adapted from Cooking Classy

    Keywords: christmas,cookie,dessert,holiday,italian,

    Did you make this recipe?

    Tag @wanderestblog on Instagram. I'd love to see what you made!

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    Ashley

    Hi, I'm Ashley! I created Wanderzest as a place to share recipes inspired by different cultures. I hope you enjoy experiencing the world through food with me!

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