Recipe: Adapted from Laura in the kitchen          

The delicious tangy flavor of Italian lemon ricotta cookies make them the perfect cookie for any time of the year. This amazing recipe is quick and easy and only takes 10 minutes for preparation, and 15 minutes to cook. Ricotta cookies can be made with either lemon or almond extract and are delicious either way! They can be decorated with colored sprinkles for Christmas as well!

Ingredients:

  • 1-1/2 cups of All Purpose Flour 
  • 2/3 cups of Granulated Sugar
  • 1 Envelope of Vanillina or 2 tsp of Vanilla Extract 
  • 1/2 envelope of Pandegliangeli or Baking Powder 
  • 1/4 tsp of Salt 
  • 1 Egg 
  • 1/3 cup of Unsalted Butter, softened at room temperature
  • 1/2 cup of Whole Milk Ricotta
  • Zest of 1 Lemon
  • Powdered Sugar

     Glaze 

  • 1 cup of Confectioner Sugar
  •  Juice of the lemon we zested

 

    Directions:

  1. Line several baking sheets with parchment paper. Preheat oven to 375. Mix sugar and butter together until fully combined. Incorporate eggs, ricotta, and lemon zest, Continue mixing.
  2. In a seperate, smaller bowl mix together flour, half an envelope of pandegliangeli, salt, and vanillina with tablespoon. Add this mix to previous ricotta mix for 1-2 minutes until it becomes a fluffy dough. 
  3. Scoop out dough onto parchment paper 2-3 inches apart using a small ice cream scooper. Bake for 15 minutes until cookies become golden on the bottom. Leave cookies out to cool on a rack. 

        For the Lemon Glaze

  1. Whisk powdered sugar with juice from 1/2 lemon. Begin adding in the juice from the other half of the lemon until you have reached desired consistency. If you have used 1 full lemon but want the consistency more runny, add 1 Tbs. of water or milk. The consistency should be slightly liquefied but still partially thick. Alternative: you can use 1 1/4 almond extract, and water or milk for glaze if you prefer it over lemon.
  2.  Using a tablespoon, drizzle glaze on each cookie.

       (Recipe yields several dozen cookies)

        Enjoy!

 

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14 thoughts on “Ricotta Cookie Recipe

  1. Each envelope of baking powder is 16 grams. Half an envelope is 8grams or 1.85 taps. So basically slightly less than 2 teaspoons.

    1. mmm…. someone above wrote we use 1T. 2 tsp is much less. Now I wish I had an envelope to figure it out myself. Since you gave information by weight, I’m going with your measure. Thanks!

  2. Just pitched 2 dozen acrid tasting cookies. I used Ashley’s comment that said half packet is 1T (tablespoon) baking soda.
    Assume now it should have been 1t (teaspoon). The oven temperature should have been 350, they over browned at 375 in 12 minutes. I will try again tomorrow.

  3. made these, yes its 1 tbs of baking powder, also you can get pre cut parchement paper I use it all the time, its great

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