Description
Make soft, cake-like Italian ricotta cookies using this straightforward recipe. These tender cookies are topped with a simple, tangy lemon glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese, drained well
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup fresh lemon juice (for glaze)
- 3 cups powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and drained ricotta cheese until just combined.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are set. They should remain soft.
- Cool the cookies completely on a wire rack before glazing.
- To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner glaze.
- Dip the top of each cooled cookie into the glaze, or drizzle the glaze over them. Let the glaze set before serving.
Notes
- Drain the ricotta cheese thoroughly using a fine-mesh sieve or cheesecloth for at least 30 minutes to prevent overly wet dough.
- For an almond glaze, substitute 1/4 teaspoon almond extract for 1/4 teaspoon of the lemon juice in the glaze mixture.
- These cookies freeze well before glazing. Store cooled, unglazed cookies in an airtight container for up to one month.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 45mg