Italian Ricotta Cookies

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These Italian Ricotta Cookies are soft, sweet, and topped with a bright lemon glaze. They're easy to make for Christmas cookie trays or any time you want a cookie.

Course Desserts

Cuisine Italian

Keyword anise ricotta cookies, Italian Ricotta Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 206kcal

Author Shelby Law Ruttan

Equipment

Ingredients

FOR THE COOKIES

1 cup butter , at room temperature
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 teaspoons anise extract
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
15 ounces ricotta cheese
4 cups all purpose flour

FOR THE ICING

3 cups confectioners sugar
1½ lemon , juiced
zest of 1 lemon

Instructions

FOR THE COOKIE DOUGH

Preheat the oven to 350℉. Line a large baking sheet with parchment paper and set aside.
In a large bowl, add butter and granulated sugar. Using an electric mixer on medium speed, mix butter and sugar until well combined.
Add eggs, one at a time, mixing well after each addition, until creamy.
Add vanilla, anise, and ricotta cheese to the butter mixture. Mix until well combined.
In a separate bowl, sift together the flour, baking soda, baking powder and salt. Gradually add flour mixture to batter and stir until combined.
Using a small cookie scoop, drop heaping portions of cookie dough onto prepared baking sheet. Bake for 10-12 minutes, until cookie is no longer wet on top.

FOR THE ICING

Add the powdered sugar, lemon juice, and zest to a large mixing bowl.
Using a wooden spoon, stir together until sugar is dissolved and of spreading consistency. Add more sugar or lemon juice as needed to thicken or thin out the icing as desired.

Notes

Note: You will get 6 dozen cookies. 2 cookies is equal to 1 serving.

Nutrition