Italian Ricotta Cookies Recipe

Italian Ricotta Cookies Recipe

 #Italian #Ricotta #Cookies #Recipe

(makes about 4 to 5 dozen cookies)

Note: These cookies require a minimum of 2 hours chilling time.

Ingredients 

• Ingredients for the Cookies:
• 4 cups of all-purpose flour (equivalent to 480 grams)
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup butter, softened (equivalent to 2 sticks)
• 1 and 3/4 cups white sugar
• 1 teaspoon lemon zest
• 1 container (15 ounces) whole milk ricotta cheese
• 1 tablespoon vanilla extract
• 2 large eggs
• Ingredients for the Glaze:
• 1 tablespoon butter, melted
• 2 and 1/2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 3 and 3/4 cups powdered sugar
• 4 to 6 tablespoons milk (I used whole milk.)
• Optional:
• non-perils or sprinkles

Directions 

• Directions for the Cookies:
• In a large bowl, whisk together the flour, baking soda, and salt.  Set the dry ingredients aside.
• In a very large bowl, cream the butter, sugar, and lemon zest together until light and fluffy.
• Mix in the ricotta cheese and vanilla extract.
• Add in one egg and mix together, then add the second egg and mix together again.
• Gradually add in the dry ingredients until combined.
• Chill the cookie dough for a minimum of 2 hours.
• Preheat the oven to 350 degrees F.
• Roll the cookie dough into balls, about 1 and 1/2 tablespoons of dough each.  I use the OXO good grips medium cookie scoop.
• Place the dough balls onto a cookie sheet and bake the cookies in the preheated oven for about 12 minutes.
• Allow the cookies to cool for about 2 minutes and then carefully transfer them to a wire rack to cool completely.
• Once the cookies have cooled, drizzle the glaze on top.  You can dip the tops in, but I liked using a spoon to spread some in the middle of each cookie.
• (optional) Sprinkle some non-perils or holiday sprinkles on top of the glaze.
• Directions for the Glaze:
• In a small bowl, mix together the melted butter, lemon juice, vanilla extract, powdered sugar, and 4 tablespoons of milk.
• If the glaze is too thick, add a little more milk at a time and stir.  The goal here is to get a thick glaze.

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