Cookies with Ricotta

Cookies with Ricotta

ricotta with cookies

Cookies with ricotta are our favorite! They’re so easy to make at home and always consistently delicious. And these Italian ricotta cookies are so good for the holiday classic and such a fun recipe to try. And they have a light lemon flavor then plenty of moisture thanks to the rich ricotta.

How To Make The Best Ricotta Cookies Recipe

To make this best Italian ricotta cookie recipe you'll need the following ingredients:

Ingredients for Ricotta Cookies

  • 2 tbsp of lemon juice fresh
  • 1 tsp of the vanilla extract
  • 4 to 6 tbsp of milk
  • (495g) 3 1/2 cups of all-purpose flour
  • 2 1/2 tsp of baking powder
  • 3/4 tsp of salt
  • 1 tsp of lemon zest
  • Ricotta 15 oz, (1 3/4 cups) whole milk or fresh
  • Vanilla extract 1 tbsp
  • (226g) 1 cup of unsalted butter, at room temperature
  • (350g) 1 3/4 cups of granulated sugar
  • Eggs 2 large 
  • Icing
  • Butter 1 tbsp, melted
  • (420g) 3 1/2 cups  of powdered sugar

Instructions for ricotta cookies recipe

Follow these directions to prepare easy homemade ricotta cookies:

cookies: start by mixing in a  bowl whisk together baking powder, flour, and salt for 20 seconds, then set aside. 

Then in the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, lemon zest, and granulated sugar until fluffy and pale.

Mix in vanilla extract and ricotta and blend in eggs one at a time.
Slowly add in flour mixture then mix just until combined, after setting the mixer on low speed.

And cover bowl with plastic wrap then chill for 2 to 3 hours or up to 2 days. And preheat the oven to 350 degrees during the last 21 minutes of dough chilling.

Then scoop the chilled dough out one tbsp at a time, then shape it into balls, and drop it onto a baking sheet lined with parchment paper.

And bake in preheated oven until set, for 13 to 15 minutes (until bottoms are lightly golden brown).

And cool on the baking sheet for several minutes, and after that, transfer to a wire rack to cool completely.

Once cool spoon icing over cookies then return to the wire rack and immediately add sprinkles if using. And allow the icing to set at room temperature. 

Then store in an airtight container preferably in a single layer then preferably store in the fridge (and before serving, bring to room temperature).

And for the glaze:
Whisk together - in a mixing bowl - powdered sugar, lemon juice or almond extract, melted butter,  vanilla then 4 tbsp milk until smooth.

And add in more milk one tsp at a time to thin as needed.

If you like these Cookies with ricotta, maybe you want to make a Homemade Chocolate Chip Cookies recipe.

Please join our backup group for more great recipes: Easy Recipes. Thanks, And Enjoy!

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