Italian Ricotta Cookies

By lihui

24 Person

60 Minutes

0 Calories

Italian Ricotta Cookies, the easiest cookie to make for all holidays and special occasions. These cookies have been done a million times and in a million ways before, but this is my own personal take on them and what I think tastes the best! BTW, by just changing the color of the sprinkles, these cookies can be adapted for holidays, weddings, bridal showers, communions, etc.

Ingredients

1/2 cup Milk
2 tablespoons Fresh lemon juice
4 cups Confectioners’ sugar
3/4 teaspoon Fine sea salt
2 teaspoons Baking soda
4 cups All-purpose flour
2 Large eggs
4 teaspoons Vanilla extract
Finely grated zest of 1/2 lemon
1 3/4 cups Ricotta cheese, preferably fresh
2 cups Sugar
1 cup Unsalted butter, softened

Method

01

Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
02

Heat oven to 350℉ and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
03

Melt remaining tablespoon butter. Whisk confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

Related Tags

Italian Ricotta Cookies

3.8

( By lihui )

01 Information

Grade easy
Serving 24 servings
Total Time 60 Mins

02 Ingredients

1/2 cup Milk

2 tablespoons Fresh lemon juice

4 cups Confectioners’ sugar

3/4 teaspoon Fine sea salt

2 teaspoons Baking soda

4 cups All-purpose flour

2 Large eggs

4 teaspoons Vanilla extract

Finely grated zest of 1/2 lemon

1 3/4 cups Ricotta cheese, preferably fresh

2 cups Sugar

1 cup Unsalted butter, softened

03 Method

Step 1

Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.

Step 2

Heat oven to 350℉ and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.

Step 3

Melt remaining tablespoon butter. Whisk confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

04 Author

lihui

134 Recipes

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