These classic Italian Ricotta Cookies are extremely soft and cake-like in texture, are dipped in a lemon glaze and topped with golden non-pareils.
Course Dessert
Cuisine Italian
Keyword Lemon Ricotta Cookies
Servings 3dozen
Author Marisa
Ingredients
COOKIES
1cupgranulated sugar
zest from 1 lemon
1/2cupunsalted buttersoftened
1large egg
8ounceswhole milk ricotta cheese
1teaspoonpure vanilla extract
2cupsall purpose flour
1/2teaspoonsaltI used fine sea salt
1teaspoonbaking powder
sprinkles or nonpareils for decorating
LEMON GLAZE
2 1/2cupsicing sugar
zest from 1 lemon
4 to 5tablespoonsof freshly squeezed lemon juice
Instructions
Preheat the oven to 350 degrees F.
Line 3 cookies sheets with parchment paper as this will make for easy release of the cookies and set aside.
Pulse the granulated sugar with the lemon zest in a food processor for about 1 minute so as to infuse the sugar with the lemon scent.
Place the lemon sugar and the softened butter in a large bowl and beat until fluffy.
Beat in the egg, ricotta cheese and the vanilla until well combined.
In a medium sized bowl whisk together the flour, salt, baking powder and stir this into the ricotta mixture.
Using a small cookie scoop of about 1 1/2 inch in size, scoop out the dough onto the prepared baking sheet, spacing them about 2 inches apart so that they have room to expand. Or simply measure out a heaping tablespoon if you don't have a cookie scoop.
Bake in the preheated oven for about 12 to 14 minutes or until the bottoms are golden in color.
Transfer to a wire rack to cool completely and in the meantime prepare the lemon glaze.
FOR THE LEMON GLAZE
Place the icing sugar and lemon zest in a medium sized bowl and whisk in the lemon juice 1 tablespoon at a time, until a desired consistency is achieved.
Dunk the top of the ricotta cookies into the lemon glaze and place on a wire rack with a tray underneath to catch any drippings.
Sprinkle with nonpareils of your choice and then allow the lemon glaze to set before serving.
Notes
Inspired by Canadian living Magazine and tweaked with a few switch ups for personal taste.