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
Ingredients
Units
Scale
Cookies
- 1 cup unsalted butter, softened
- 1 3/4 cup white sugar
- zest of half a lemon
- 15 oz ricotta
- 2 tsp vanilla extract
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 3/4 tsp salt
Glaze
- 3 cups powdered sugar
- 4 Tbsp milk
- 2 tsp vanilla extract
- 2 Tbsp 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.
Notes
Adapted from Cooking Classy
Keywords: christmas,cookie,dessert,holiday,italian,
Find it online: https://wanderzestblog.com/italian-ricotta-cookies/
