Italian Ricotta Cookies
My Italian Ricotta Cookies are incredibly soft with a fluffy texture, delicious, and absolutely perfect for any holiday, but they’re especially perfect for Christmas.
Countdown to Christmas Cookies - Week 2
Just seven more weeks until Christmas eve! Can you believe it? Yeah, me either! So, y’all I’m here to help! Here is Week 2 of my Countdown to Christmas Cookie Series.
Y’all are you starting to get in the baking mood? I AM! I’ve been baking some different cookie recipes to see which ones I want to bring to all of the upcoming cookie exchanges. Now I don’t know about y’all but I look at participating in a cookie swap as a way I can stock up on goodies without being in the kitchen for days.
These Italian Ricotta Cookies will be a new favorite holiday tradition and everyone will ask you for the recipe.
Y’all these are seriously another one of my all-time favorite cookies, and truly not just for the holiday season. They are so good. Now I know y’all are thinking these cookies have been done a million times and in a million different ways, and you’re right; BUT, this is my own personal take on them and what I think tastes the best!
Roll into balls.
Glaze and Sprinkle.
- 3 1/2 cups (495g) all-purpose flour*
- 2 tsp baking soda
- 3/4 tsp salt
- 1 cup (8 oz) unsalted butter, softened
- 1 3/4 cups (370g) granulated sugar
- 1 tsp lemon zest
- 15 oz . ricotta , whole milk or fresh (1 3/4 cups) 1 Tbsp vanilla extract
- 2 large eggs
- 1 Tbsp butter (salted or unsalted), melted
- 3 3/4 cups (460g) powdered sugar
- 2 Tbsp fresh lemon juice , or 1 1/4 tsp almond extract and more milk as needed
- 1 tsp vanilla extract
- 4 - 6 Tbsp milk
- In a mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process).
- Mix in ricotta and vanilla extract then blend in eggs one at a time.
- Set mixer on low speed and slowly add in flour mixture and mix until combined.
- Cover bowl with plastic wrap and chill 2 hours or up to 2 days.
- Preheat oven to 350 degrees during last 20 minutes of dough chilling. Scoop chilled dough out 1 Tbsp at a time and shape into balls, drop onto a baking sheet lined with parchment paper.
- Bake in preheated oven 12 - 14 minutes until underside of cookies are golden.
- Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
- Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using.
- Allow glaze to set at room temperature.