Description
These Italian Ricotta Cookies are soft, pillowy treats bursting with lemon zest and a hint of vanilla. Topped with a sweet glaze and colorful sprinkles, they are perfect for any occasion.
Ingredients
Scale
Dough:
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tsp vanilla extract
- zest of 1 lemon (optional)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- sprinkles for decorating (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: Whisk together flour, baking soda, and salt. Cream butter and sugar, then add ricotta, egg, vanilla, and lemon zest. Mix in dry ingredients to form a soft dough.
- Bake the cookies: Drop rounded tablespoons of dough on the baking sheet and bake for 12–14 minutes until golden. Cool on a wire rack.
- Make the glaze: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cookies and decorate with sprinkles. Let the glaze set before storing.
Notes
- These cookies stay soft and moist for days.
- Add almond extract for a delicious variation.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
