Ricotta Cookies


Preparation10 minutes
Cook time15 minutes
ServingsMakes a few dozen


  • 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
  • For the Glaze:
  • 1 cup of Confectioner Sugar
  • Juice of the lemon we zested


    1) Preheat the oven to 375 degrees. Line a few baking sheets with parchment paper and set aside.

    2) In the bowl of a standing mixer fitted with a paddle attachment, cream together the sugar and butter. Add the eggs, ricotta and lemon zest and continue to mix until combined.

    3) In a small bowl, stir together the flour, pandegliangeli, vanillina and salt and add it to the ricotta mixture.

    4) Mix everything together until a dough forms.

    5) Using a small ice cream scoop, scoop out your cookie dough on your prepared baking sheets making sure to place them a few inches apart.

    6) Bake the cookies for 14 to 16 minutes or until golden brown on the edges and at the bottom. Allow them to cool completely on a wire rack before glazing.

    7) To make the glaze, whisk together the powder sugar with enough lemon juice to get a nice runny but yet still thick consistency. Start with the juice of 1/2 of the lemon and using a bit more at little bit at a time or until you've achieved the right consistency.

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