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Italian Ricotta Cookies

Italian Ricotta Cookies Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup whole-milk ricotta
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (optional)
  • 1 ½ cups powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract
  • Rainbow nonpareils or sprinkles (optional)

Method
 

  1. Whisk flour, baking powder, and salt in a bowl.
  2. Beat butter and sugar until pale and fluffy, about 2 minutes.
  3. Beat in egg, ricotta, vanilla, and lemon zest until just combined.
  4. Mix dry ingredients into wet in two additions, then fold with a spatula. Scoop onto parchment-lined sheets and bake at 350°F (175°C) for 12-14 minutes until bottoms are golden.
  5. Cool cookies completely. Stir powdered sugar, milk, and vanilla into a glaze, dip cookie tops, and add sprinkles. Let set 15 minutes.

Notes

If your ricotta is very wet, let it sit in a fine-mesh strainer for 10 minutes before using. The dough can be chilled for 20 minutes for thicker cookies, which adds no extra time to prep.