Each Christmas, I gift neighbors, teachers and friends trays of cookies as we approach the Christmas season. Some are the traditional cookies I grew up with, and others are new cookies our loved ones have grown to love over the years. It is part of my tradition with my children to prepare these trays for the people in their lives to foster a spirit of gratitude and giving during this season.
This is the classic Italian Ricotta Cookie – made with Galbani Ricotta, these soft, cake-like cookies are simultaneously rich and light with a hint of brightness from the lemon flavor. If you haven’t tried these, these are a must bake for the holiday season (or truly, year round) and make a wonderful addition to any cookie tray. I trust Galbani Ricotta to keep these cookies moist and flavorful!
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Italian Ricotta Cookies
Ingredients
For the cookies:
- 2 sticks of unsalted butter, softened
- 2 cups of granulated sugar
- 1 15 oz container of Galbani Whole Milk Ricotta Cheese
- Zest of 1 lemon
- 1 tablespoon vanilla extract
- 2 large eggs
- 4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
For the glaze:
- 4 cups confectioners’ sugar
- ¼ to ½ cup of whole milk, as needed
- Zest of 1 Lemon
Holiday Sprinkles (Optional)
Directions
- Using the whisk attachment of a stand mixer or an electric mixer, cream the butter with the sugar until light and fluffy, for about 2-3 minutes.
- Add Galbani Whole Milk Ricotta, lemon zest, and vanilla, and mix well.
- Add in one egg while the mixer is running on medium speed, and wait until fully combined before adding in the next egg.
- Scrape the sides of the bowl down with a spatula. If using a stand mixer, switch to the paddle attachment now. Beat in flour one cup at a time, and mix in baking soda and salt. Cover dough and chill for at least 2 hours.
- Heat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper or non stick liners. Using a small cookie scoop or tablespoon measure, form dough into small balls and place about 2 inches apart on the baking sheet.
- Bake until puffed and golden on the bottom of the cookie, for about 15 minutes. Let cool completely.
- Add confectioners sugar to a large bowl and whisk to break apart lumps. Very slowly, add about a tablespoon of milk at a time and whisk until the icing forms. The icing should be thinner than a spreadable icing but thick enough to cling to the cookie when dipped.
- Dip each cookie into the icing and set on a cooling rack to drip. Add sprinkles and let set at room temperature for a few hours or overnight.
