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

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!

Course Dessert
Cuisine Italian
Keyword christmas, cookie, dessert, holiday, italian
Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 2 hours
Total Time 22 minutes
Servings 4 dozen

Ingredients

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:

  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.

Recipe Notes

Adapted from Cooking Classy