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+ servings
Ricotta cookies on a rack.

Easy Ricotta Cookies

These Italian ricotta cookies are and adaptation from Giada’s recipe. Made with healthy homemade ricotta cheese these cookies are soft and moist. The cookies can be flavoured lemon, orange, lime or vanilla. Great for giving at Christmas, Easter, Mother’s Day, Bridal showers or even Valentine’s day.
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Prep Time : 25 mins
Cook Time : 15 mins
overnight refigeration : 12 hours
Total Time : 40 mins
Cuisine: : Italian
Course : Desserts
Servings : 55 cookies
Calories : 89 : kcal
Author : Harriet

INGREDIENTS

COOKIES

  • 375 grams all-purpose flour
  • 2 teaspoon baking powder
  • ¾ teaspoon salt
  • 115 grams salted butter at room temperature
  • 280 grams sugar
  • 1 lemon zested (or zest of 2 limes, or zest of 1 small orange)
  • 2 large eggs at room temperature
  • 425 grams ricotta cheese bought or homemade
  • 3 tablespoons lemon juice

GLAZE

  • 1 ½ cups powdered sugar
  • 3 tablespoons lemon juice
  • Zest of 1 lemon (or zest of 1 lime, or zest of 1 small orange)

INSTRUCTIONS

COOKIES

  • In a medium bowl sift together the flour and baking powder and add the salt. Put aside.
  • Place the butter, sugar and zest into a large mixing bowl, using an electric mixer beat on medium speed for 5 minutes until light and fluffy.
  • Mix in the eggs, one at a time, beating well between each addition.
  • Add the ricotta cheese and lemon juice, mix until well combined.
  • Gradually mix in the flour until well combined.
  • Cover the bowl with plastic food wrap and refrigerate the dough overnight.
  • Use a cookie scoop or kitchen scales to divide the dough into 55 even sized cookies, shaping each into a ball.
  • Place the cookie dough balls (spaced well apart) onto two trays lined with baking paper, and DON’T FLATTEN them. If the cookie dough has softened while shaping, chill them in the refrigerator before baking.

Preheat the oven to 190°C

  • Bake in a preheated oven for 15 minutes.
  • Remove from the oven and allow the cookies to cool on the tray for 15 minutes. Transfer the cookies to a cake rack. Then bake the remaining cookies.
  • Allow the cookies to cool completely before icing.

GLAZE

  • Sift the icing sugar into a small bowl, mix in lemon juice and zest until smooth.
  • Icing the cookies
  • Place the cookies on a cake rack which is on top of a baking tray, spoon about half a teaspoon of glaze over each cookie, and gently spread over the cookie. Allow the glaze to harden for about 2 hours before storing in an air tight container.

Notes

Don’t like citrus! Try this variation:
Vanilla Ricotta Cookies
For the cookie.Replace the citrus juice with 2 - 2 ½ teaspoons vanilla extract (or to taste) and don’t use the citrus zest.
For the icing. Use ½ vanilla extract (or to taste), 3 tablespoons of milk (or just enough milk to reach your desired consistency).
Adapted from Giada De Laurentiis
Nutrition Facts
Easy Ricotta Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
89
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
14
mg
5
%
Sodium
 
71
mg
3
%
Potassium
 
22
mg
1
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
2
g
4
%
Vitamin A
 
95
IU
2
%
Vitamin C
 
2
mg
2
%
Calcium
 
27
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclosure