Italian Ricotta Cookie Recipe

Enjoy dessert a bit differently with this decadent Italian Ricotta Cookie Recipe. You read that right — ricotta cookies! These sweet treats combine whole milk ricotta with lemon zest to make a delicious, slightly tangy cookie.

Easy and simple Italian ricotta cookies

I know what you’re thinking: ricotta cheese in cookies?! But the truth is, adding whole milk ricotta cheese to cookies creates the most delicious and light texture and flavor. And this Italian ricotta cookie recipe?! It’s a must try!

These cookies use everything you’re used to in a baked treat: butter, sugar, eggs, vanilla, and flour. The ricotta is the most unexpected part of the recipe, but it makes these cookies complete! With a lemon zest, there’s a touch of tangy zest in each and every bite too.

To finish off the cookies, a delicious powdered sugar glaze is added to the top.

Ingredients in this Italian ricotta cookie recipe

This recipe uses two sets of ingredients: those for the cookie base, and those for the glaze. Though both sets of ingredients are different, they have one thing in common. There’s no shortage of flavor! Enjoy a sweet taste with a touch of lemon in each cookie.

Cookies

• Butter: First up for the cookies is 1 cup (that’s 2 sticks) of softened butter. Skip the unsalted butter and be sure to go with salted!
• Sugar: Sweeten up the cookie dough by using 1 and 3/4 cup of white granulated sugar.
• Eggs: 2 eggs will help create the perfect cookie texture.
• Lemon zest: Add a lemon zing with 2 tsp of lemon zest.
• Vanilla extract: Then, flavor up the cookies even more by using 1 tsp of vanilla extract.
• Ricotta: Here’s where things get interesting! Our next ingredient is ricotta. Use 15oz of whole milk ricotta.
• Flour: Then, add 3.5 cups of all purpose flour.
• Baking powder: To help the cookies fluff up properly, add 1 tsp of baking powder.
• Baking soda: Follow the baking powder with 1 tsp of baking soda.
• Salt: Last but not least, 1/2 tsp of salt completes the cookie dough!

Glaze

• Powdered sugar: 2 cups of powdered sugar (confectioners’ sugar) makes the base of the recipe.
• Almond extract: Then, 1/4 tsp of almond extract adds some flavor.
• Milk: 4-5 tbsp of milk completes the glaze and creates a nice, light, pourable texture.
• Rainbow sprinkles: Last but not least, rainbow sprinkles are used as a fun garnish!

Tools used to make lemon ricotta cookies

To whip up these treats, you’ll need about 6 kitchen tools along with some measuring cups.

• Large mixing bowl
• Hand mixer or stand mixer
• Medium mixing bowl
• Whisk
• Parchment paper
• Baking sheet

For measuring ingredients, you will need 1/4 tsp, 1/2 tsp, 1 tsp, 1/2 cup, 3/4 cup, and 1 cup sized measuring cups.

How to make these delicious Italian ricotta cookies

Ready to get started? This recipe comes together easily. You can expect around 15 minutes of prep time and 12-14 minutes of baking time. Be sure to allow 4 hours for chilling the dough prior to baking. The batch yields over 50 cookies!

In a large bowl using a hand mixer or stand mixer, beat together the butter and sugar until they become creamy. Once creamy, add the eggs, lemon zest, and vanilla. Then, add the ricotta and beat until smooth.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Slowly add the dry ingredients to the wet until everything is combined and a dough forms.

Refrigerate the dough for at least 4 hours or overnight.

Roll the dough into balls and place them on a parchment lined baking sheet. Bake in the oven at 350°F for 12-14 minutes. Let the cookies cool completely.

Once completely cooled, make the glaze by whisking all of ingredients together (except the sprinkles). Ice the cookies and then add the sprinkles. Store at room temperature for 24 hours, or in the fridge for longer.

If you find yourself missing an ingredient, check this list before running to the store! There may be a substitute for what you need.

Sugar
Want to skip the white sugar? You can use coconut sugar instead! Use 1 and 3/4 cup.

Lemon zest
If you’re not a lemon fan, you can use orange or lime zest.

Baking powder
Out of baking powder? Substitute it with some extra baking soda! For this recipe, you’ll need an additional 1/3 tsp of baking soda to replace the powder.

Leftover Italian cookies can be stored at room temperature or in the fridge. Just be sure to keep them in a sealed airtight container either way!

If keeping at room temperature, enjoy within 24 hours. Refrigerated cookies can be enjoyed for 2-3 days.

If you liked this recipe, you’ll want to try these!

Craving some similar cookie recipes? These lemon, funfetti, thumbprint jam, and gluten-free treats may be just what you were looking for.

• Lemon Ricotta Cookies
• Healthy Funfetti Cookies
• Paleo Thumbprint Cookies with Jam
• Healthy Lemon Cookies (Gluten-Free)

All recipes by Erin Morrissey and Photos by Sierra Inn

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Italian Ricotta Cookie Recipe

Enjoy dessert a bit differently with this decadent Italian Ricotta Cookie Recipe. You read that right — ricotta cookies! These sweet treats combine whole milk ricotta with lemon zest to make a delicious, slightly tangy cookie.

Prep: 5 hoursCook: 15 minutesTotal: 5 hours 15 minutes

Yield 52 cookies 1x

1x2x3x

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Ingredients

• 1 cup butter, softened
• 1 3/4 cups sugar
• 2 eggs
• 2 tsp lemon zest
• 1 tsp vanilla
• 15oz whole milk ricotta
• 3.5 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Glaze

• 2 cups powdered sugar
• 1/4 tsp almond extract
• 4–5 tbsp milk
• rainbow sprinkles

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Instructions

1. In a large mixing bowl, using a hand mixer or stand mixer, beat together butter and sugar until creamy. Once creamy, add in eggs, lemon zest, and vanilla. Then add in ricotta and beat until smooth.
2. In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt.
3. Slowly add dry ingredients to wet ingredients until all combined and dough forms.
4. Refrigerate dough at least 4 hours or overnight.
5. Roll into balls and place on parchment lined baking sheet. Bake at 350 for 12-14 minutes. Let cookies cool completely.
6. Once completely cooled, make glaze by whisking all ingredients together except the sprinkles. Ice cookies and add sprinkles. Store at room temperature for 24 hours or fridge for longer.

Author: ErinCategory: cookies, holiday, christmasMethod: ovenCuisine: Italian