When I say these ricotta cookies are soft and lemony, I mean it! Ricotta cheese provides the softness by keeping these cookies moist and pillowy, and I infuse lemon in both the cookie dough and the icing giving them a welcome tartness. Yum! I love baking these cookies for Christmas since they are so refreshing and easy to make. But don’t just make them for Christmas. These cookies are great for a spring or summer party too!
This week is cookie week on my blog! I can’t let Christmas arrive without sharing a few of my favorite cookie recipes. Every year I make a few different types of cookies for the holidays and I switch them up from year to year, so I have lots of yummy cookie recipes to share with y’all. 🙂
Give me a few years on this blog and you will have so many cookies to choose from when you are ready to start baking. However, even though this is my first year, I do have three recipes I absolutely love all ready to post. I think that’s a good beginning and I hope you’ll get some inspiration from these recipes.
As an Italian-American girl, I always like to bring some of my heritage into the holidays. And one of my favorite ways is to include different types of Italian cookies into the celebration. While each of the cookies I’m sharing this week has some connection to my heritage, these cookies have the strongest connection.
Ricotta cookies are a fairly classic Italian cookie and are well loved for their soft and light texture. I like to use a moderate amount of ricotta in my cookies. Enough to provide the benefits of the ricotta but not so much that the cookies spread out in the oven or the dough gets too sticky. And, since I love pairing lemon with ricotta (they just go so well together), I add lemon to the cookie and to the glaze.
– Happy Eating, Annemarie
- 8 tbsp (4 oz) unsalted butter softened
- 1/2 cup (4 oz) ricotta whole or part skim
- 1 large egg
- lemon zest from one lemon
- 1 cup (7 1/2 oz) granulated sugar
- 2 cups (10 oz) all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1 tbsp cream cheese softened
- 3 tbsp lemon juice
- 2 cups (8 oz) confectioners' sugar
- 3 tbsp colored sugar
Preheat oven to 350F.
Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
Use a mixer to cream the butter and granulated sugar until light and fluffy. Add ricotta, egg, and lemon zest and beat until thoroughly blended. On low speed, add the dry ingredients and mix until just blended. Use a large spatula to give the dough a couple of quick turns to finish mixing.
Spoon the dough out onto cookie sheet using a teaspoon sized cookie scoop (or a teaspoon if you don't have a scoop), spacing the cookies about 2 inches apart.
Bake for 11 minutes. Let the cookies cool on the cookie sheet for a minute and then use a spatula to transfer them to a cooling rack. Cool completely.
To make the glaze: In a large bowl combine all the glaze ingredients and beat with a mixer until the glaze is smooth. The glaze should be thick but should easily flow from the beaters when you lift them.
Glaze the cookies: Take each cookie and dip it top down into the glaze. Lift it out of the glaze while you twist it a little keeping it facing down to allow excess glaze to drip off. Then flip it up while trying to get the little bit of glaze that is still dripping down to fall onto the top of the cookie. While the glaze is still wet, sprinkle with a little colored sugar.
If the glaze does not stick to the cookie, it is too thick. Add more lemon juice.
If the glaze just runs right off the cookie, it is too thin. Add more confectioners' sugar.
To make tablespoon sized cookies, increase the cooking time to 13 minutes and you'll have about 35-40 cookies.
I use a Zeroll teaspoon (#100) sized scoop for these cookies.