Description
These Italian Ricotta Cookies are soft, tender, and subtly flavored with lemon zest and vanilla. Made with creamy ricotta cheese, they offer a moist texture that’s perfectly complemented by a tangy lemon glaze and optional colorful sprinkles, making them a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup ricotta cheese (whole milk)
- 1/4 cup milk
- 1 tablespoon lemon juice
Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- Sprinkles or nonpareils (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside to be incorporated later.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This creates a creamy base for the cookies.
- Add Egg and Flavorings: Mix in the large egg, vanilla extract, and lemon zest until all ingredients are well combined, imparting a fragrant citrus and vanilla aroma.
- Incorporate Ricotta and Liquids: Stir in the ricotta cheese, milk, and lemon juice until you achieve a smooth, creamy batter. The ricotta adds moisture and a tender crumb.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Portion the Dough: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the centers remain soft, ensuring a perfect texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: Whisk together powdered sugar, milk, vanilla extract, and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cookies and, if desired, decorate with sprinkles or nonpareils for a festive touch.
Notes
- For best results, use whole milk ricotta cheese for creaminess and moisture.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the dough once the flour is added to maintain soft cookie texture.
- The lemon glaze adds a delightful tang; adjust the lemon juice amount to taste.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Sprinkles are optional, but they add a charming touch especially for celebrations.
