Soft Italian Lemon Ricotta Cookies
For soft Italian ricotta cookies with a hint of lemon, this classic recipe is the best. This traditional cookie served often at Christmas or Easter is amazing any time of year. The small cake-like cookie has a sweet lemon glaze and crunchy nonpareil sprinkles.
Equipment
- hand mixer
- Baking Sheets
- zester
- cookie scoop
Ingredients
- ½ cup softened salted butter (1 stick)
- 1 cup granulated sugar
- 8 ounces whole milk ricotta cheese
- 2 teaspoon lemon zest
- 2 teaspoon vanilla
- 1 teaspoon almond extract
- 1 egg room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Frosting / Lemon Glaze Ingredients
- 2 cup confectioner's sugar
- 1 tablespoon melted butter
- ½ tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ cup milk
- Nonpareils - rainbow sprinkles
Instructions
- In a large mixing bowl add the softened butter and sugar. Using an electric hand mixer, cream the butter with sugar until combined, about 2 minutes.
- Add ricotta, lemon zest, and both extracts and beat well. Add the egg and beat again for 1 minute.Scrape the sides of the bowl down with a rubber spatula, to be sure all the wet ingredients are blended and smooth.
- Add flour, baking soda, baking powder, and salt. Beat to combine for 2 minutes. Cover dough and chill in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or spray with cooking spray.
- Shape 2 teaspoon size balls of dough into balls. Place 2 inches apart on baking sheets. You can get 12 - 15 cookies on a cookie sheet.
- Place cookies in the preheated oven. Bake until pale golden on the bottom, 10 minutes.
- Once done, use an oven mitt and carefully remove the cookie sheets from the oven. With a spatula, remove cookies from the cooking sheet and onto a wire rack. Let cool completely before dipping into the frosting.
- Make the frosting - Using a sift, fork, or whisk, break up confectioners’ sugar so there are no lumps. Add to a small mixing bowl. Then whisk in melted butter, lemon juice, vanilla, and milk to make a thin icing. This will be like a thick sticky glaze and not fluffy like cupcake icing.
- Take a cooled cookie one at a time and dip the tops into the icing glaze. Swirl it around to coat most of the top. Let excess drip off back into the bowl. While the glaze frosting is still wet, sprinkle on the nonpareils.
- Once each cookie is glazed and has the sprinkles on, place it back on the wire rack. Let them set up for 5 minutes so the frosting hardens and the nonpareils adhere to it.
- Enjoy immediately!
- For storage and freezing instructions - see above. These store well on the counter for up to 5 days. they can also be frozen.
Nutrition
Calories: 65kcalCarbohydrates: 14gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 79mgPotassium: 15mgFiber: 0.1gSugar: 4gVitamin A: 94IUVitamin C: 0.2mgCalcium: 18mgIron: 0.3mg
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