Italian Ricotta Cookies
Ricotta Cookies are a classic Italian dessert that is a light and fluffy treat that will leave you wanting more. These cookies are perfect for any occasion, and they're sure to please everyone!
Servings: 48 cookies
Calories: 146kcal
Ingredients
- 4 cups flour
- 2 teaspoons baking soda
- 3/4 teaspoons Kosher salt
- 1 cup butter softened
- 1 3/4 cups sugar
- 1 teaspoons lemon zest
- 2 large eggs
- 1 Tablespoon pure vanilla extract
- 1 3/4 cups whole milk ricotta cheese
Vanilla Frosting:
- 2 cups powdered sugar
- 4-5 Tablespoons whole milk
- 3 Tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- Sprinkles Rainbow or Holiday
Instructions
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
- Using a medium bowl, whisk the flour, baking soda, kosher salt.
- Using a standing mixer, beat the butter, sugar, lemon zest, eggs, and vanilla until combined, creamy and smooth.
- Beat in the ricotta cheese until combined.
- Gradually beat in the dry ingredients until combined and a soft dough forms.
- Using a small cookie scoop, drop the cookie dough onto the cookie sheets about 2 inches apart.
- Once trays have a minimum of 12 cookies, place in the oven and bake for 10-12 minutes or until lightly brown.
- Remove and place on the counter to cool.
- Once cookies are cooled, place onto a wire rack.
Icing
- Using a medium bowl, whisk all ingredients, except the sprinkles, together until smooth and combined.
- Dip the top of the cookies into the icing and gently shake the excess off.
- Place cookies back onto the wire racks and add sprinkles on top.
- Allow the icing to harden before serving.
Nutrition
Calories: 146kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 124mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 193IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg