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.
Servings 52 cookies
Calories 123kcal
Ingredients
- 1 cup butter softened
- 1 ¾ cups sugar
- 2 eggs
- 2 teaspoon lemon zest
- 1 teaspoon vanilla
- 15 oz whole milk ricotta
- 3.5 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Glaze
- 2 cups powdered sugar
- ¼ teaspoon almond extract
- 4-5 tablespoon milk
- rainbow sprinkles
Instructions
- 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.
- In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Slowly add dry ingredients to wet ingredients until all combined and dough forms.
- Refrigerate dough at least 4 hours or overnight.
- Roll into balls and place on parchment lined baking sheet. Bake at 350 for 12-14 minutes. Let cookies cool completely.
- 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.
Nutrition
Calories: 123kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 157IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 0.5mg