Italian Ricotta Cookies Recipe
Servings: 40 cookies
These soft Italian ricotta cookies feature lemon and orange zest, almond extract and a sweet citrus glaze. Perfect for holidays and cookie trays!
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Equipment
Ingredients
Cookie Dough:
- 15 ounces whole milk ricotta cheese , drained
- 2 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons fine sea salt
- 1/2 cup unsalted butter , softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tablespoon grated lemon zest
- 1 tablespoon grated orange zest
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Citrus Glaze:
- 2 cups powdered sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons fresh orange juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/8 teaspoon fine sea salt
- 1-2 teaspoons whole milk , only if needed
For Decorating:
- Rainbow nonpareils or holiday sprinkles , optional
- Finely grated orange or lemon zest , optional
Instructions
Cookies:
- Place the 15 ounces whole milk ricotta cheese in a fine-mesh strainer for about 20-30 minutes to drain. No need to press it; just let the excess liquid drip out.
- Whisk or sift together the 2 3/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 1/2 teaspoons fine sea salt. Set aside.
- Using a stand mixer fitted with the paddle attachment or an electric mixer, cream together the softened 1/2 cup unsalted butter and 1 1/2 cups sugar for 2-3 minutes, or until light and fluffy.
- Beat in the 2 eggs one at a time, scraping down the bowl after each addition.
- Mix in the drained ricotta along with 1 tablespoon grated lemon zest 1 tablespoon grated orange zest, 2 teaspoons vanilla extract and 1 teaspoon almond extract. The mixture might look slightly curdled. This is completely normal.
- Mix the dry ingredients into the ricotta mixture on low speed just until no dry streaks remain. Do not overmix.
- Cover the dough and refrigerate for 1 hour, or up to overnight.
- When ready to bake, preheat the oven to 350°F and position in the middle of the oven. Line light colored baking sheets with parchment paper.
- Use a 2 tablespoon cookie scoop and place dough in mounds on the prepared cookie sheet about 2 inches apart.
- Bake for 11-13 minutes, or until the tops look dry and set and the bottoms are very lightly golden. The tops should remain fairly pale.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. Cool completely before glazing.
Citrus Glaze:
- Whisk together the 2 cups powdered sugar, 1 1/2 tablespoons fresh lemon juice, 1 1/2 tablespoons fresh orange juice, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract and 1/8 teaspoon fine sea salt until smooth.
- You want the glaze thick enough to sit on top of the cookie instead of dripping down the sides. Add the milk 1 teaspoon at a time only if needed.
Decorate & Set:
- Dip the tops of the cooled cookies into the glaze or spoon glaze over each cookie. Immediately add nonpareils before the icing starts to set.
- Allow the glaze to firm for 30-60 minutes before stacking.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Make ahead: Prepare the dough, cover tightly and refrigerate overnight. Keep it chilled until you’re ready to scoop and bake.
Storage: Once the glaze has set, store the cookies in an airtight container in the refrigerator and enjoy within 4 days. Separate layers with parchment paper, and bring cookies to room temperature before serving for a softer bite.
Freezing: For the best-looking finish, freeze the baked cookies without glaze. Freeze them in a single layer until firm, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator, bring to room temperature and decorate once the surfaces are dry.
