Italian Ricotta Cookies

Italian Ricotta Cookies

72 servings
Jessica Hulett’s tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett’s grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve. Melissa Clark

Ingredients

  • plus 1 tablespoon unsalted butter
    2 stick
  • sugar
    425 g
  • ricotta cheese

    preferably fresh

    1 ¾ c
  • Finely grated zest of ½ lemon
  • vanilla extract
    4 tsp
  • eggs
    2 large
  • all-purpose flour
    480 g
  • baking soda

    2 teaspoons

    10 g
  • fine sea salt
    4 g
  • confectioners’ sugar
    450 g
  • fresh lemon juice
    2 tbsp
  • to ½ cup milk
    ¼ c
  • Colored sprinkles or sanding sugar

    optional

Directions

  1. 1

    Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 ½ teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.

  2. 2

    Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.

  3. 3

    Melt remaining tablespoon butter. Whisk confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 ½ teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, decorate with sprinkles or sanding sugar, if desired, then let set for at least 20 minutes before serving.

Italian Ricotta Cookies

Italian Ricotta Cookies

72 servings

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About this Recipe

Indulge in the Tender Delight of Italian Ricotta Cookies

Prepare for a truly enchanting baking experience with these Italian Ricotta Cookies! Hailing from Ms. Jessica Hulett’s grandmother Dorie, this cherished recipe delivers cookies so tender and perfectly cakey, they evoke the dreamiest white part of your favorite black and white cookie. It’s no wonder these delightful treats are a beloved Christmas cookie tradition and a welcome addition to any festive occasion, from Easter to Valentine’s Day.

What makes these ricotta cookies truly special is the star ingredient: fresh ricotta cheese, which gives them their signature soft texture and subtle richness. While Dorie traditionally flavored hers with a hint of anise or sometimes none at all, we adore the vibrant twist of lemon zest in this version. The fragrant brightness of the lemon elevates the cookies, creating a beautifully balanced flavor that’s both comforting and invigorating. They are the perfect winter dessert to brighten chilly days.

Creating these delightful lemon ricotta cookies is a joy. The dough comes together easily, and the result is a generous batch of these irresistibly soft, melt-in-your-mouth confections. Once baked, they're crowned with a simple yet elegant glaze made from confectioners' sugar and fresh lemon juice, providing a lovely tang that perfectly complements the sweet cookie. Finish them with colored sprinkles or sanding sugar to customize them for any holiday, making them a beautiful and delicious centerpiece for your dessert table. Whether you're making them for a holiday gathering or simply to enjoy with a cup of coffee, these classic Italian ricotta cookies are sure to become a cherished recipe in your home.

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