Ricotta Cookies

Name: Ricotta Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 25
Ingredients: Cow's milk ricotta cheese 1 cup; Type 00 flour 2 cups; Sugar ¾ cup; Eggs (approximately one medium) 1.9 oz; Baking powder 1 ¾ tsp; Lemon peel 1; Powdered sugar for dusting to taste

it es br de fr

347

Calories per serving

Vegetarian

Energy Kcal 347
Carbohydrates g 45.9
of which sugars g 23.4
Protein g 6.8
Fats g 4
of which saturated fat g 2.27
Fiber g 0.9
Cholesterol mg 39
Sodium mg 40

Difficulty: Very easy
Prep time: 30 min
Cook time: 20 min
Makes: 25
Cost: Very low

PRESENTATION

Recipe by
Leyla Farella

Ricotta cookies are seriously a classic delight from Italy's heart. And you know what? They're cherished for their super soft bite and gentle sweetness. Sicily and Campania each have their own ways of celebrating ricotta cheese, but these cookies really, really show off how tender and light ricotta can make a dessert. Unlike those treats loaded with butter or oil, these Italian ricotta cookies emphasize being moist and delicate. That's why they're a hit for breakfast or, truthfully, as a midday break with coffee.

Pretty much, with a soft texture that practically melts away, their flavor is subtle yet luxurious. Some folks compare them to sweets like crostate or cassatelle di carnevale, but ricotta cookies shine with their fluffy middle and barely-there crumb. And listen, lemon ricotta cookies are especially popular—so popular—as the tangy zest gives the dough a fresh lift without overpowering the ricotta taste. A glaze on top turns them into glazed ricotta cookies that look as good as they taste.

The best part? These are among those traditional Italian cookies perfect for any occasion—holidays, family gatherings, or when craving something homemade and light. They blend beautifully with Italian dessert recipes like torta ricotta e pere or a simple ricotta cake. The combination of sweet ricotta and a hint of lemon is hard to beat. Although they feel fancy, really fancy, they’re part of a collection of easy baking recipes enjoyed all year round.

Biting into a ricotta cookie explains why Italians have cherished ricotta in sweet and savory dishes for ages. It is simple, comforting and a little luxurious in each bite. Whether you're hosting a gathering or simply indulging in an afternoon treat, these cookies offer a taste of Italian tradition—capturing the core of everyday elegance with every delicious bite. And the joy of savoring a really great dessert? No question. They remind us of the beauty found in simplicity.

How to prepare Ricotta Cookies

To make the ricotta cookies, start with the dough. Sift the flour and baking powder into a bowl. In another bowl, add the ricotta and sugar 1, flavor with grated lemon zest 2, and add the egg 3

and start working with a spatula 4. Add the sifted dry ingredients in two parts 5. Then mix thoroughly 6.

Then add the remaining sifted flour and baking powder 7, and mix: this way, you'll prevent lumps from forming. As soon as the mixture becomes compact and soft, you can move on to forming small spheres. Moisten your hands and form them by taking portions of about 0.7-0.9 oz 8. This way, you'll get about 25 pieces, to be placed one by one on a baking sheet lined with parchment paper 9.

Bake the ricotta cookies in a preheated static oven at 340°F for about 15-18 minutes 10. Check the timings for your oven. Once ready, take them out and let them cool. Then sprinkle with powdered sugar 11 and they are ready to be served 12!

Storage

Ricotta cookies can be stored in a box for about 3-4 days.

Tip

Choose fresh ricotta, not too watery, otherwise the cookies will become gummy. For safety, you can drain the ricotta overnight (keeping it in the refrigerator).

If you prefer a fluffier texture, use only an egg yolk instead of the whole egg and use 0.2 oz of baking ammonia instead of baking powder. Bake the cookies at 340°F for 18 minutes.

If you want to make your ricotta cookies a bit more special, sprinkle them with some unsweetened cocoa powder before the powdered sugar, you'll enjoy a nice contrast!

You can add orange zest or vanilla to the dough to replace the lemon, or even some cinnamon or chocolate chips. Remember that once baked, they will be quite light, so try not to exceed the suggested baking times.

For the translation of some texts, artificial intelligence tools may have been used.

Ricotta Cookies

PRESENTATION

How to prepare Ricotta Cookies

Storage

Tip

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