Italian Ricotta Christmas Cookies are soft in addition to tender, cake-similar cookies alongside sweet too elementary icing. They take a light lemon season and that sink-your-teeth-inwards wet, thanks to the rich ricotta. They’re holiday classics too such a fun recipe to attempt if yous’ve never made them.
The Best Ricotta Christmas Cookies Recipe!
Our favorite ricotta cookies! They’re tardily to make in addition to they’re always consistently delicious.
They’re so proficient that you lot can never terminate at merely one.
The ricotta cookie dough tin can live made 2 days in advance and then it’second a swell brand-ahead recipe. Plus it makes a huge batch of cookies so they’re keen for celebrations together with gifting.
You’ll dearest their lightly lemony season, the melt-inwards-your-oral fissure texture, together with that sugariness together with simple icing finish. And if yous want a picayune contrast complete them alongside crunchy saccharide sprinkles which too add a pretty too festive popular of colour.
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Ingredients for Ricotta Christmas Cookies
This recipe calls for basic ingredients almost all of which you already take on mitt. You’ll require:
- All-function flour
- Baking pulverisation
- Salt
- Unsalted butter
- Granulated saccharide
- Lemon
- Ricotta – function whole milk
- Vanilla
- Eggs
- Butter
- Powdered sugar
- Milk
How to Make Ricotta Cookies
- Whisk flour, baking pulverisation in addition to salt, fix aside.
- In an electric stand up mixer cream together butter, granulated sugar too lemon zest until pale together with fluffy.
- Mix inwards ricotta as well as vanilla extract so blend in eggs 1 at a time.
- Mix in flour mixture.
- Chill dough two hours or upward to ii days.
- Preheat oven to 350 degrees.
- Scoop chilled dough out i Tbsp (heaping) at a fourth dimension too shape into balls, drib onto lined baking sheets.
- Bake inwards preheated oven 12 – xiv minutes until underside of cookies are aureate, cool.
- Spread over glaze and let gear up.
Possible Variations
- Almond extract: Use almond extract inward place of the lemon zest together with juice for some other flavour selection. Use one/two tsp almond extract in the dough together with i/four tsp inward the glaze. Replace lemon juice amongst milk.
- Orange: You tin swap orangish zest and orangish juice for the lemon, too add extra zest for more orange flavour (upwards to ii Tbsp).
- Lime: Lime zest too lime juice will go good inwards place of lemon. Use equal amounts.
- Chocolate chips: Add white chocolate chips to the cookie dough or mini chocolate chips.
- Nuts: i loving cup chopped walnuts or pecans tin can live added to the dough.
How to Store Ricotta Cookies
- Container: Store ricotta cookies inward an airtight container. If layering live certain to place parchment newspaper between them.
- Fridge: These will proceed in the refrigerator for upwardly to four days. Bring to room temperature earlier serving.
- Freezer: Ricotta cookies tin can be frozen for iii months. I make however recommend waiting to add together the icing though because it does wrinkle over time.
More Delicious Ricotta Dessert Recipes to Try!
- Orange Chocolate Chip Ricotta Cookies
- Lemon Poppy Seed Ricotta Cookies
- Lemon Ricotta Cake
- Cannoli
- Puff Pastry Tarts with Ricotta Cream Filling
Italian Ricotta Cookies
Soft together with fluffy, lightly lemony, melt-inwards-your-oral fissure cookies made alongside rich ricotta (for moisture in addition to flavor) and finished with a sugariness icing.
Servings: threescore
Ingredients
- iii i/2 cups (495g) all-purpose flour*
- 2 ane/2 tsp baking pulverization**
- iii/iv tsp salt
- 1 cup (226g) unsalted butter, at room temperature
- one iii/4 cups (350g) granulated carbohydrate
- i tsp lemon zest
- 15 oz ricotta, whole milk or fresh (i three/four cups)
- 1 Tbsp vanilla extract
- two big eggs
Icing
- one Tbsp butter (salted or unsalted), melted
- 3 ane/two cups (420g) powdered carbohydrate
- ii Tbsp fresh lemon juice
- 1 tsp vanilla extract
- iv - vi Tbsp milk
Instructions
- For the cookies:
- In a mixing bowl whisk together flour, baking pulverisation as well as common salt for twenty seconds, gear up aside.
- In the bowl of an electrical stand up mixer fitted with the paddle attachment whip together butter, granulated saccharide together with lemon zest until pale together with fluffy (scrape downward sides together with bottom of bowl occasionally throughout entire mixing process).
- Mix inward ricotta too vanilla extract so blend inward eggs ane at a fourth dimension. Set mixer on low speed too slow add inwards flour mixture in addition to mix just until combined. Cover bowl with plastic wind too chill ii hours or upwardly to ii days. Preheat oven to 350 degrees during last twenty minutes of dough chilling.
- Scoop chilled dough out i Tbsp at a time too cast into balls (if it'second as well glutinous just drib onto canvass using 2 spoons), drib onto a baking sheet lined alongside parchment newspaper (don't use night baking sheets).
- Bake inwards preheated oven until ready, 12 - fourteen minutes (bottoms volition live lightly gold dark-brown). Cool on baking sail several minutes then transfer to a wire rack to cool completely.
- Once cool spoon icing over cookies and return to wire rack, forthwith add together sprinkles if using.
- Allow icing to gear up at room temperature. Store inward an airtight container preferably in a unmarried layer and preferably shop inwards the fridge (take to room temperature earlier serving).
- For the glaze:
- In a mixing bowl whisk together powdered carbohydrate, melted butter, lemon juice or almond extract, vanilla as well as iv Tbsp milk until smooth.
- Add inward more milk i tsp at a time to thin equally needed (yous don't want it to be really sparse, it should live quite a fleck thicker than a doughnut glaze).
Notes
- *Scoop flour directly from container using mensuration loving cup together with degree superlative using a butter knife. Don't whisk or sift before mensuration together with don't spoon into a cup. The best selection is to use a kitchen scale, I highly recommend investing in 1 if you don't already take 1. I always role mine when baking.
- **Cookies previously listed using two tsp baking soda, simply a few have had issues with cookies rising so recipe has been improved to purpose baking pulverisation instead.
- Recipe source: adapted from New York Times
Nutrition Facts
Italian Ricotta Cookies
Amount Per Serving
Calories 125
Calories from Fat 36
% Daily Value*
Fat 4gsix%
Saturated Fat 3gxix%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 18mghalf dozen%
Sodium 41mgtwo%
Potassium 41mg1%
Carbohydrates 20g7%
Fiber 0.2g1%
Sugar 13gfourteen%
Protein 2gfour%
Vitamin A 142IU3%
Vitamin C 0.2mg0%
Calcium 28mgiii%
Iron 0.5mgiii%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See total disclaimer here.