Lemon Ricotta Cookies
They are simple to make & incredibly delicious!
One of the benefits of growing up in an Italian family is obviously the food, but also the simple, flavourful and addictive desserts - specifically cookies. Every Italian celebration had cookies, which was something to look forward to.
These Lemon Ricotta cookies were always at the top of my list. They are simple to make and incredibly delicious. This recipe makes 6 dozen, but I have cut the recipe in half, and they turned out perfectly. You could also make the entire 6 dozen and freeze what you don’t use. I would suggest freezing them without the glaze.
I hope you love them as much as I do!
Enjoy!
xoxo
SiLLibake
Lemon Ricotta Cookies
Simple to make & incredibly delicious!
Ingredients:
2 sticks (1 cup)
425 grams of sugar (about 2 cups)
1¾ cups ricotta cheese (15 ounces), preferably fresh
Finely grated zest of 1 lemon
4 teaspoons vanilla extract (2 ½ for cookie, 1 ½ for icing)
2 large eggs
480 grams all-purpose flour (about 4 cups)
10 grams baking soda (2 teaspoons)
4 grams fine sea salt (about ¾ teaspoon)
GLAZE:
1 tbsp of unsalted butter, melted
450g grams confectioners' sugar (about 4 cups)
2 tablespoons fresh lemon juice
¼ cup to ½ cup milk, as needed
Directions:
MAKE COOKIE DOUGH: Add sugar & lemon zest to a bowl & rub the zest into the sugar for 1 min. This allows the oils to release, giving you a lemonier flavour. Using an electric mixer, cream 2 sticks of butter with the lemon sugar until fluffy, about 2 minutes. Add ricotta and 2½ teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt (mix until combined). Cover dough and chill for at least 2 hours and up to a week.
Heat oven to 350 degrees and line several cookie sheets with parchment paper or non-stick liners. Shape 2 tablespoons of dough into balls (I use an ice cream scoop to ensure consistent sizing so they bake at the same time). Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
GLAZE: Melt one tablespoon of butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1½ teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies (I prefer to dip the top of the cookie in the glaze, I find it's more efficient and less time-consuming). If you want to add sprinkles, once you dip your cookie in glaze and transfer it back to the baking rack, add your favourite sprinkles. Let the cookies set for at least 20 minutes before serving and storing.
How to store:
Once completely cool, store them in an air-tight container for up to 3 days at room temperature. Separate the layers of cookies with either wax or parchment paper to prevent them from sticking together.
Can these cookies be frozen?
Yes, you can conveniently freeze baked ricotta cookies by placing them in an airtight container for up to 3 months. Separate the layers of cookies with either wax or parchment paper to prevent them from sticking together. Thaw at room temperature and enjoy.
ALL IMAGES:
