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Italian Ricotta Cookies

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Delightful and soft Italian Ricotta Cookies, filled with sweet memories and perfect alongside a cup of tea or coffee.

Ingredients

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  • 2 cups ricotta cheese
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Creaming together the ricotta cheese, granulated sugar, and butter until smooth.
  3. Beat in the eggs, vanilla extract, almond extract, and lemon zest until well combined.
  4. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Drop by tablespoonfuls onto a baking sheet lined with parchment paper.
  7. Bake for 15-20 minutes or until the edges are lightly golden.
  8. Let them cool and then drizzle with a glaze made from powdered sugar and milk, if desired.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.

Nutrition

Find it online: https://doughgirlbylea.com/italian-ricotta-cookies/

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