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Italian Lemon Ricotta Cookies

on December 14, 2020

Smooth, rich ricotta and lemon zest make these cookies our family’s favorite.

Cookie Ingredients:

  • 2-1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15 ounce) container whole milk ricotta cheese, strained through cheesecloth
  • Zest and juice of 1 lemon

Make Cookies:
In a medium bowl sift flour, baking powder, and salt, set aside.
In a large bowl combine butter and sugar, using an electric mixer, beat until light and fluffy, about 5 minutes.
Add eggs, one at a time, beat until incorporated. Add ricotta cheese, lemon juice, and lemon zest, and beat to combine.
Stir in dry ingredients, with a wooden spoon.  Cover with plastic wrap and place in fridge for one hour.

Bake Cookies:

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

Remove cookie dough from fridge. Scoop and drop cookie dough  by tablespoonfuls, 2 inches apart onto baking sheet.  I use a small gelato-scooper for even distribution.

Bake cookies for 14 minutes, until edges are golden.  Half way through, rotate cookie sheet for even baking.

Remove cookies from oven.  Using a spatula, remove cookies from sheet and place on cooling rack for about 8-10 minutes.

Glaze Ingredients:

  • 2 cups Confectioner’s sugar
  • Zest of 1 lemon
  • Juice of 1-1/2 lemons
  • Rainbow sprinkles/jimmies

Glaze Cookies:
In a small bowl, sift sugar and then add lemon juice and zest, whisk until smooth.  Place sprinkles/jimmies in another small bowl.

Form an assembly line: Dip cookies in the glaze first and then dip cookies into sprinkles/jimmies bowl.  Place cookies back on the cooling rack, so excess glaze can drip off.  I place a cookie sheet under the cooling rack to catch any excess glaze.

Let glaze harden for about 2 hours.  Serve cookies on a platter or pack cookies up into a decorative containers.

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