Name: Lemon Ricotta Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups white sugar; 1 cup butter, softened; 15 ounces whole milk ricotta cheese; 2 teaspoons vanilla extract; 2 eggs; 1 teaspoon freshly grated lemon zest (lightly packed); 1 teaspoon lemon extract; 4 cups all-purpose flour; 2 tablespoons baking powder; 1 teaspoon salt; 1 1/2 cups powdered sugar; 3 tablespoons milk; 1/2 teaspoon freshly grated lemon zest (lightly packed); 1/4 teaspoon lemon extract; Colored sugar or candy sprinkles, for garnish

Description

These citrus-studded Italian cookies are light, fluffy and full of holiday cheer! Perfect for cookie exchanges & holiday parties.

Ingredients

Scale

For Cookies:

2 cups white sugar
1 cup butter, softened
15 ounces whole milk ricotta cheese
2 teaspoons vanilla extract
2 eggs
1 teaspoon freshly grated lemon zest (lightly packed)
1 teaspoon lemon extract
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt

For Icing:

1 1/2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon freshly grated lemon zest (lightly packed)
1/4 teaspoon lemon extract
Colored sugar or candy sprinkles, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
In the bowl of a stand mixer (or a large bowl, if using a hand mixer), beat the sugar and butter on low speed until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Scrape the sides and bottom of the bowl with a spatula. Reduce speed to medium and beat in the ricotta, vanilla, eggs, 1 teaspoon lemon zest and 1 teaspoon lemon extract.
Reduce speed to low. Add flour, baking powder and salt; beat until dough forms, scraping the bowl again as needed.
Drop dough by heaping teaspoons (I use a #50 cookie scoop, which holds 5/8 ounce), about 2 inches apart, onto the prepared baking sheets. Bake until cookies are very lightly golden, about 15 minutes (cookies will be soft). With spatula, gently remove cookies to wire rack to cool completely before decorating.
When cookies are completely cool, prepare icing. In small bowl, stir together powdered sugar, milk, 1/2 teaspoon lemon zest and 1/4 teaspoon lemon extract until smooth. With small spoon, spread or drizzle icing on the tops of the cookies, sprinkling with colored sugar or candy sprinkles before the icing dries (I usually glaze 8-10 at a time, sprinkle, and repeat. Once the glaze is set, the cookies can be stored at room temperature in an air-tight container for about a week. Enjoy!

Nutrition

Serving Size:
Calories: 79
Sugar: 7 g
Sodium: 34.7 mg
Fat: 3 g
Saturated Fat: 1.8 g
Carbohydrates: 11.9 g
Fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 12.8 mg

Keywords: ricotta, lemon, Italian cookies, holiday baking, Christmas cookies