Ricotta Cookies

5 from 1 vote

Moist and soft Italian Ricotta Cookies that have a texture similar to cake. Glazed with a simple silky smooth vanilla glaze, and decorated with colorful sprinkles, you will love these delicious cookies!

Course Dessert

Cuisine Italian

Diet Vegetarian

Prep Time 30 minutes

Cook Time 40 minutes

Chill time 2 hours

Servings cookies

Calories 98kcal

Author Diana

Equipment

Mixing Bowl
Hand mixer
Small cookie scoop, 1 tablespoon
Baking sheet, half size
Silicone mat
Wire rack

Ingredients

2 cups (270g) all purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
½ cup (113g) unsalted butter softened
¾ cup (170g) granulated sugar
8 ounces (225g) whole milk ricotta cheese
1 large egg at room temperature
2 teaspoons pure vanilla extract
1 lemon 1 teaspoon lemon zest and 1 tablespoon lemon juice

For the glaze:

1 cup (130g) powdered sugar
1 tablespoon melted unsalted butter
½ teaspoon pure vanilla extract
2 tablespoons milk
Sprinkles

Instructions

In a bowl, combine the flour, baking soda, and salt. Set aside.
In a separate bowl, using a hand mixer, beat together the butter and sugar until combined and creamy. Add the ricotta, and beat until it's completely incorporated.
Add egg and vanilla and beat again with the mixer until well combined. Add lemon zest and lemon juice, and mix that in.
Add the dry ingredients to the wet ingredients and beat on low speed until just combined.
Cover with plastic wrap, and chill in the fridge for at least 2 hours and up to 5 days.
Preheat the oven to 350°F/180°C/160°C fan oven, and line a baking tray with parchment paper or use a silicone mat.
Using a small tablespoon size cookie scoop, drop a tablespoon of dough per cookie onto a lined baking sheet, leaving room for cookies to spread (about 1.5-2 inches).
Bake for 12-14 minutes, or until cookies have set and they're golden brown at the bottom.
Cool on the baking tray for 5 minutes, then carefully transfer cookies to a cooling rack. Allow to cool completely before adding the glaze.

Make the Glaze:

To make the glaze, in a bowl combine all of the glaze ingredients. Adjust the consistency by adding more milk if necessary.
Dip each cookie in the glaze, then return to the wire rack (any extras will drip off). Decorate with sprinkles before the glaze sets, I like to glaze a dozen then decorate with sprinkles, then do the rest.

Video

Notes

Let Ingredients Come to Room Temperature. The butter, ricotta cheese, and egg must be at room temperature in order to cream together smoothly.
To avoid making a floury mess, add half of the flour mixture in at a time, and mix on low. If using a hand mixer, do this at the lowest speed possible (make sure that your mixer has this option!).
The cookies must be cooled completely before adding the glaze, if you don't wait the glaze might melt.
It's important that your cookies are uniform in size, this will make sure that they bake evenly.
If you want to make the cookies very round, roll them very quickly between your palms. The dough will be very soft to work with, so you will need to use a cookie scoop to quickly portion out the dough.

Nutrition