Ricotta Cookies
This recipe for delicious ricotta cheese cookies is about to become a favorite in your house.
These ricotta cookies are light, fluffy, and delicious. They make the perfect sweet treat with an afternoon cup of coffee or after a satisfying dinner. We love that they're pretty much bite-sized, and they have the perfect amount of sweetness. You don't have to feel bad about grabbing an extra cookie (or two) from the cookie tray with this recipe.
From the Chef: "Sure, it’s not unusual to see a dessert recipe using cream cheese, but have you ever tried one with ricotta? Trust me—this recipe is incredible. If you’re already picking up some ricotta cheese for lasagna night, get some extra and try out this dish for dessert."
Yields30 cookies
Preparation Time20 min
Cooking Time15 min
Ingredients
- Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 15 ounces ricotta cheese
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Glaze
- 1 cup confectioners' sugar
- Pinch of salt
- 1 teaspoon - 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- Whipped topping for garnish
- Silver sugar pearls for garnish
Ricotta Cookies Recipe
Instructions
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For the cookies: Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
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In a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat on medium-high speed for 3 minutes, until very fluffy and light. Add the eggs one at a time with the machine running, stopping to scrape down the sides after each addition. Add the ricotta cheese, lemon zest, and lemon juice and mix.
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In a medium bowl, combine the flour, baking powder, and salt and toss to mix. With the stand mixer running on medium-low, gradually add the flour mixture to the ricotta cheese mixture until well combined.
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Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets about 1 inch apart. Smooth the tops with a dampened finger and bake for 12 to 15 minutes. The cookies will remain very pale colored, but they will be firm on the top and very lightly golden on the bottom.
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Cool on the baking sheets set on a wire rack for 2 minutes, then transfer the cookies directly to the wire rack to cool completely.
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For the glaze: In a small bowl, combine the confectioners’ sugar, salt, lemon zest, and lemon juice, adding water if necessary to make a pourable glaze. Dip the cookies into the glaze and place back on the wire rack until the glaze is set. Serve with whipped topping and silver sugar pearls.
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