For the best texture, make sure your ricotta cheese is well-drained. You can place it in a cheesecloth-lined sieve and let it drain in the refrigerator for a few hours. Do not overbake the cookies; they should be soft and tender. If they start to brown too quickly, lower the oven temperature slightly. The frosting can be adjusted to your liking. For a thinner consistency, add a little more milk; for a thicker consistency, add more confectioners' sugar. Feel free to experiment with different extracts and toppings. Orange or almond extract would also be delicious in these cookies, and you could use chopped nuts or chocolate shavings instead of sprinkles.
Italian Ricotta Cookies
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING48 People
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VIEWS823
Delight in these exquisitely tender Italian Ricotta Cookies, where a whisper of lemon enlivens a cloud of creamy ricotta. Each bite is a melt-in-your-mouth experience, crowned with a sweet, colorful glaze.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol21 mg
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Fiber0 g
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Protein3 g
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Saturated Fat3 g
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Sodium80 mg
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Sugar18 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. (5 minutes)
02 Step
Recipe View In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (7 minutes)
03 Step
Recipe View Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla extract until well combined. (3 minutes)
04 Step
Recipe View In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (5 minutes)
05 Step
Recipe View Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. (5 minutes)
06 Step
Recipe View Bake for 8-10 minutes, or until the edges are lightly golden brown. (10 minutes)
07 Step
Recipe View Remove from oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (20 minutes)
08 Step
Recipe View While the cookies are cooling, prepare the frosting: In a small saucepan, combine the milk, butter, and shortening. Heat over medium heat, stirring until melted and smooth. (5 minutes)
09 Step
Recipe View Remove from heat and gradually whisk in the sifted confectioners' sugar and lemon extract until smooth and glossy. (3 minutes)
10 Step
Recipe View Dip each cooled cookie into the frosting, allowing the excess to drip off. Immediately sprinkle with rainbow sprinkles. (15 minutes)
11 Step
Recipe View Let the frosting set completely before serving. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Austyn Howe
Sep 16, 2024These cookies are so light and delicious! The lemon frosting is the perfect touch.
Geraldine Terry
Aug 2, 2024I added a pinch of salt to the dough to enhance the flavors, and it made a noticeable difference!
Deshaun Gottlieb
Jan 22, 2024I found that chilling the dough for 30 minutes before baking helped to prevent the cookies from spreading too much.
Shaniya Rogahn
Jan 9, 2024Next time, I might try adding some lemon zest to the cookie dough for an extra burst of citrus.
Kaci Kris
Oct 27, 2023Great recipe! Easy to follow and the cookies came out perfect.
Jessika Kirlin
Aug 13, 2023I've made these cookies several times, and they're always a hit!
Anabel Fadel
Dec 12, 2022The ricotta cheese makes these cookies incredibly soft. I will make them again!
Dane Mcdermott
Jun 29, 2022These are amazing! They taste just like the cookies my grandmother used to make.