Lemon Ricotta Cookies
Soft, cake-like Italian cookies made with ricotta and finished with a thin lemon glaze. The ricotta keeps them light and tender — closer to a little cake than a traditional cookie.
Ingredients
- Ricotta1 lb
- Eggs2
- Sugar2 cup
- Lemon Extract1 teaspoon
- Vanilla Extract1 teaspoon
- Butter2 Sticks
- Flour4 cup
- Baking powder2 teaspoons
- Salt1 teaspoon
- Powdered Sugar1 cup
- Milk2–3 tbsp
- Lemon Juice1 lemon
Photos
Steps
- 01
Mix the dry ingredients
Whisk together the flour, baking powder, and salt in a large bowl until evenly combined. Set aside.
- 02
Cream the wet ingredients
Beat the ricotta, eggs, butter, lemon extract, and vanilla extract together with the sugar until smooth and well combined.
- 03
Fold in the flour
Add the flour mixture gradually to the wet ingredients, stirring as you go, until a soft dough comes together.
- 04
Scoop the dough
Drop rounded spoonfuls of dough onto an ungreased cookie sheet, spacing them evenly.
- 05
Bake
Bake at 350° for about 10 minutes, until the bottoms are just golden and the tops are set.
- 06
Make the glaze
While the cookies bake, whisk 1 cup of powdered sugar with the juice of one lemon and enough milk to reach a thin, pourable consistency.
- 07
Glaze and finish
Once the cookies have cooled completely, dunk each one in the glaze and set on a rack. Finish with rainbow nonpareils or sprinkles if you like.