Lemon Italian Ricotta Cookies

These are not your grandmother's cookies!  (Okay... maybe they are!) In case you're wondering - NMR - Not My Recipe. I get very inspired on Facebook by all the goodness that people post. Especially family recipes! Enter Italian Ricotta Cookies! They could also be called Lemon Ricotta Cookies because they have a hint of lemon in them... HOLY SMOKES they are soooo good!

But where did the recipe come from? Truth Bomb - I don't know.  A friend posted it on Facebook and she got it off a food website that has long since gone inactive.  So some wonderful person gets the credit for this recipe... I imagine a sweet Italian Nonna or Grandmother.

All the goodness of bread, but in a cookie...  woah

AuthorThe Real Wendy KayCategory, , DifficultyBeginner

These Italian Ricotta Cookies are relatively easy drop cookies that are hard to stop eating! This recipes has no anise in it (in fact I won't ever post a recipe with anise in it.) Enjoy these drops of lemony goodness! But beware - you cannot stop eating them!

Lemon Italian Ricotta Cookies

Yields96 Servings
Prep Time20 mins

Cookies
 ½ lb Unsalted Butter (Room Temperature)
 2 cups Granulated Sugar
 ½ tsp Salt
 1 lb Ricotta (Whole Milk - don't skim on this recipe)
 2 Eggs (Room Temperature)
 1 tsp Vanilla Extract
 ½ Grated Rind of Orange or Lemon (You get to decide the flavor)
 4 ½ cups Flour (Sifted)
 1 tsp Baking Powder
 1 tsp Baking Soda
Icing
 2 cups Confectionary Sugar
 ½ Grated Rind of Orange or Lemon
 ¼ cup Butter (Melted)
 3 tbsp Milk (or more to consistency)
 1 tbsp Juice from the Lemon or Orange
 ½ tsp Vanilla Extract

For the Cookies
1

Cream butter with stand or hand mixer.

2

Add sugar and continue on high until light and fluffy.

3

Add eggs, lemon/orange zest, Ricotta and vanilla and beat well.

4

Sift together flour, baking soda, baking powder. Whisk in the salt

5

Slowly add the flour mixture to the batter until well blended.

6

Using a 1 Tbsp Cookie Scoop, drop unshaped scoops onto ungreased cookie sheets. (I use silicone baking mats for perfection every time.)

1 Tbsp Cookie Scoop

7

Bake on 350 for 12-15 minutes. Watch for the edges to just slightly start to turn brown.

Italian Ricotta Drop Cookies with Lemon

8

Cool completely.

Italian Ricotta Drop Cookies

For the Icing
9

Mix together all ingredients until smooth. (You will see little lumps, those are the lemon or orange peel.) Make sure consistency is thin enough to pour or spoon. Shouldn't be too thick - as shown here. This is too thick to pour.

Italian Ricotta Drop Cookies Icing Consistency

10

Add 1 Tbsp of milk at a time until icing is liquid and can be poured over cooled cookies.

Italian Ricotta Lemon Cookies Icing Consistency

11

Pour our spoon a little bit on to each cookie working quickly.
Add non-perils or sprinkles.

12

ENJOY!

Italian Ricotta Cookies

Ingredients

Cookies
 ½ lb Unsalted Butter (Room Temperature)
 2 cups Granulated Sugar
 ½ tsp Salt
 1 lb Ricotta (Whole Milk - don't skim on this recipe)
 2 Eggs (Room Temperature)
 1 tsp Vanilla Extract
 ½ Grated Rind of Orange or Lemon (You get to decide the flavor)
 4 ½ cups Flour (Sifted)
 1 tsp Baking Powder
 1 tsp Baking Soda
Icing
 2 cups Confectionary Sugar
 ½ Grated Rind of Orange or Lemon
 ¼ cup Butter (Melted)
 3 tbsp Milk (or more to consistency)
 1 tbsp Juice from the Lemon or Orange
 ½ tsp Vanilla Extract

Directions

For the Cookies
1

Cream butter with stand or hand mixer.

2

Add sugar and continue on high until light and fluffy.

3

Add eggs, lemon/orange zest, Ricotta and vanilla and beat well.

4

Sift together flour, baking soda, baking powder. Whisk in the salt

5

Slowly add the flour mixture to the batter until well blended.

6

Using a 1 Tbsp Cookie Scoop, drop unshaped scoops onto ungreased cookie sheets. (I use silicone baking mats for perfection every time.)

1 Tbsp Cookie Scoop

7

Bake on 350 for 12-15 minutes. Watch for the edges to just slightly start to turn brown.

Italian Ricotta Drop Cookies with Lemon

8

Cool completely.

Italian Ricotta Drop Cookies

For the Icing
9

Mix together all ingredients until smooth. (You will see little lumps, those are the lemon or orange peel.) Make sure consistency is thin enough to pour or spoon. Shouldn't be too thick - as shown here. This is too thick to pour.

Italian Ricotta Drop Cookies Icing Consistency

10

Add 1 Tbsp of milk at a time until icing is liquid and can be poured over cooled cookies.

Italian Ricotta Lemon Cookies Icing Consistency

11

Pour our spoon a little bit on to each cookie working quickly.
Add non-perils or sprinkles.

12

ENJOY!

Italian Ricotta Cookies

NMR Holy Italian Ricotta Cookies (No Anise)

Leave a Reply

Your email address will not be published. Required fields are marked *