ITALIAN CHRISTMAS COOKIES
A single batch of these ricotta cheese cookies is never enough. I usually make one to give away and two more to keep at home. The ricotta cheese makes the morsels extra moist. -Doris Marshall, Strasburg, Pennsylvania
Provided by Taste of Home
Yield 7 dozen.
Number Of Ingredients 14
- Preheat oven to 350°. In a bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool. , In a large bowl, cream together butter, confectioners' sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.
Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 74mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN RICOTTA COOKIES
Jessica Hulett's tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett's grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.
Provided by Melissa Clark
Yield About 6 dozen
Number Of Ingredients 12
- Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
- Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
- Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 12 grams, TransFat 0 grams
RICOTTA COOKIES II
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
- Bake 8 to 10 minutes in the preheated oven, until lightly browned.
- In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.
Nutrition Facts : Calories 68.7 calories, Carbohydrate 10.2 g, Cholesterol 10.4 mg, Fat 2.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 39.3 mg, Sugar 5.6 g
RICOTTA CHEESE COOKIES
These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.
Provided by Kiersten
Number Of Ingredients 10
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
- Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
- Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
- When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 27.6 g, Cholesterol 27.7 mg, Fat 6.5 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 201.7 mg, Sugar 16.2 g
LEMON RICOTTA COOKIES WITH LEMON GLAZE
With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.
Provided by Giada De Laurentiis
Yield 44 cookies
Number Of Ingredients 12
- Preheat the oven to 375 degrees F.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
More about "italian ricotta cookies recipes"
CLASSIC ITALIAN RICOTTA COOKIES - COOKIES AND CUPS
4.5/5 (8)Total Time 20 minsEstimated Reading Time 3 mins
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 2 minutes. Add in the eggs, ricotta cheese, vanilla, salt, baking powder, baking soda and mix for an additional minute until combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until a dough forms. Portion out the dough using a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.
ORANGE RICOTTA COOKIES RECIPE | FOOD NETWORK
5/5 (2)Author Allison RobicelliCuisine ItalianCategory Dessert
- Cream together the ricotta, granulated sugar, butter and egg and in the bowl of a stand mixer fitted with the paddle attachment. Add the flour, baking powder, vanilla and orange zest and mix on low until a smooth dough forms. Refrigerate until firm, 1 hour.
- Preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper or silicone baking mats.
- Scoop tablespoon-sized balls of dough and arrange them 2 inches apart on the prepared baking sheets. Bake, rotating halfway through, 15 minutes. Let cool on baking sheets, 20 minutes.
- In a small bowl, whisk together the confectioners' sugar and milk until a smooth glaze forms. Dip the tops of cooled cookies, and let sit until the glaze hardens.
GIADA’S NEW & IMPROVED LEMON RICOTTA COOKIES | GIADZY
5/5 (5)Category DessertAuthor Giada De LaurentiisCalories 99 per serving
- In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.
- Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.
- For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
ITALIAN RICOTTA COOKIES RECIPE - COOKING CLASSY
4.9/5 (79)Category DessertCuisine ItalianTotal Time 1 hr 20 mins
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process).
- Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling.
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ITALIAN RICOTTA COOKIES - COOKING WITH NONNA
4.9/5 (18)Servings 60
ITALIAN RICOTTA COOKIES RECIPE - FROSTING AND FETTUCCINE
5/5 (3)Total Time 1 hr 22 minsCategory CookiesCalories 116 per serving
- In a medium sized bowl or in the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1/2 cup butter with 1 cup sugar until a thick paste forms. Add in the egg, 1 cup ricotta, and vanilla extract. Mix until combined.
- In a small bowl or on a piece of parchment paper combine the 2 cups flour with 3/4 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt. Mix to combine. Add the dry mixture into the ricotta mixture and mix until a thick dough forms.
- Chill the cookie dough in the bowl for 1-2 hours in the fridge. Then scoop out the dough using a small cookie scoop or a large tablespoon kitchen spoon. Shape into a ball and place on a cookie sheet 2 inches apart. Bake for 12 mins until the bottom of the cookies are golden brown.
ITALIAN ORANGE RICOTTA COOKIES RECIPE - AN ITALIAN IN MY ...
4.9/5 (13)Calories 94 per servingCategory Christmas Cookies, Cookies, Desserts
- In a large bowl or stand up mixer beat on medium speed until creamy (about 2-3 minutes) the ricotta, sugar and butter. Then add the egg, vanilla and zest and beat to combine, add the flour and baking powder and beat until just combined.
- In a small bowl mix together the icing / powdered sugar, cream and orange juice. Mix until smooth. (should be quite thick). Spread on cooled cookies and sprinkle with chopped chocolate or sprinkles. Enjoy!
- In a medium bowl beat the cream cheese and butter, add the powdered sugar and vanilla and beat until creamy. Spread over the cooled cookies.
ITALIAN RICOTTA COOKIES | EASY CHRISTMAS COOKIES RECIPE!
4.5/5 (2)Calories 143 per servingCategory Dessert
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. 2
- . Cream the butter, sugar and lemon zest together in a large mixer bowl on medium speed for 3-4 minutes, until light in color and fluffy. You should be able to see the change in color and texture happen and know it’s ready. 4.
ITALIAN RICOTTA COOKIES - THE SEASONED MOM
5/5 (2)Total Time 2 hrs 42 minsCategory CookiesCalories 139 per serving
- Using an electric mixer, cream together butter and ricotta. Add vanilla; mix well. Gradually add the sugar, mixing well to combine. Add eggs, one at a time, mixing well after each.
- In a separate bowl, whisk together flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients; mix until combined. Cover and chill in the refrigerator for at least 2 hours, or overnight.
- Drop dough in rounded tablespoons onto prepared baking sheets. You want the dough really cold when it goes into the oven so that the cookies don’t spread, so if the dough seems a bit soft, put the baking sheets back in the refrigerator (or even in the freezer) for about 10 minutes before baking. Bake for 12-14 minutes, or until the bottom of the cookies are golden brown (the tops will still be pale). Cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.
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ITALIAN RICOTTA COOKIES - THAT SKINNY CHICK CAN BAKE
4.7/5 (20)Total Time 32 minsCategory HolidaysCalories 233 per serving
- Mix in ricotta and vanilla. In another bowl, whisk together flour, salt and baking soda, then gradually add to the creamed mixture.
- Scoop out rounded teaspoonfuls of dough onto parchment lined baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
- In a large bowl, cream butter, powdered sugar, almond extract and enough milk to reach your desired consistency.
ITALIAN RICOTTA COOKIES | THE BEST RECIPE - OWLBBAKING.COM
Cuisine ItalianEstimated Reading Time 7 minsCategory CookiesTotal Time 25 mins
- In a large bowl, combine the butter & sugar until light and fluffy using a hand mixer (this will take about 2-3 minutes of mixing).
- Add the eggs and ricotta cheese. Combine until thoroughly mixed and there are no pockets of cheese. Add extract if using.
- In a separate bowl, measure the flour (be sure to aerate and scoop into the measuring cup) and sift. Whisk in baking powder and salt.
ITALIAN RICOTTA COOKIES - LOVE BAKES GOOD CAKES
4.5/5 Estimated Reading Time 5 minsServings 60Calories 108 per serving
- In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; mix until well combined. In a separate medium bowl, combine the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture; mix well. Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart.
- Bake 8-10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, whisk the milk, powdered sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set upright back on the wire rack. Immediately top with sprinkles. Repeat for remaining cookies.
ITALIAN RICOTTA COOKIES RECIPE - SHUGARY SWEETS
Reviews 10Calories 105 per servingCategory Cookies
- In a large mixing bowl, beat sugar and butter with a hand mixer until blended. Beat on high for about 5 minutes or until light and fluffy.
- Reduce speed to low and add flour, baking powder and salt. Continue to mix until the dough holds together. Don’t overmix.
ITALIAN RICOTTA COOKIES RECIPE • BREAD BOOZE BACON
4.3/5 (65)Total Time 2 hrs 7 minsCategory DessertCalories 113 per serving
- In a medium mixing bowl, whisk together powdered sugar, butter, and vanilla. Add 3 tablespoons milk and whisk together. Add milk, 1 tablespoon at a time, until desired consistency is reached. (You want it to drizzle off a spoon, but not be too thin.)
RICOTTA COOKIES - PREPPY KITCHEN
Ratings 8Calories 233 per servingCategory Dessert
- In a stand mixer fitted with a whisk attachment or a large bowl if using a hand mixer, cream the butter then add the sugar and lemon zest then mix on high for about three minutes until light and fluffy.
- Mix in the eggs one at a time then add the vanilla. Add the ricotta in and mix until fully combined. You should scrape the bowl down and mix once more.
- Pour in the flour mixture and mix on low until just combined. You can finish the dough off with your spatula making sure there are no errant pockets of flour or butter hanging around. Cover and chill for at least two hours.
ITALIAN RICOTTA COOKIES - MY SEQUINED LIFE
Ratings 13Calories 120 per servingCategory Cookies
- Add the egg and mix until combined. Add the ricotta cheese, lemon juice and zest, vanilla extract, and almond extract and again mix until smooth and combined.
- Add flour, baking powder, and salt to a separate bowl and whisk thoroughly. Add the flour mixture to the bowl with the wet ingredients in 3 increments, beating until just mixed in each time. Take care not to overmix.
AUTHENTIC ITALIAN LEMON AND RICOTTA COOKIES - OLIVE TOMATO
5/5 (1)Category Cookies, DessertCuisine Italian, MediterraneanCalories 80 per serving
- In a large bowl add the ricotta, lemon zest and sugar. Smash with a fork and mix with a spatula until you have a smooth mixture.
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Top Asked Questions
How do you make ricotta cheese cookies at home?Cream butter and sugar together in a large bowl with a hand mixer on medium speed. Beat in eggs and ricotta cheese and anisette until smooth. Mix in vanilla and orange zest until blended. Whisk together flour, baking powder, baking soda, and salt in a separate bowl. One cup at a time, add dry mixture into the wet mixture until the dough is formed.
What kind of cookies are Italian ricotta cookies?Italian Ricotta Cookies are soft, moist, cake-like cookies with a sweet and simple glaze. These are so good you can never stop at just one! They’re holiday classic and such a fun recipe to try if you’ve never made them. The dough can be made two days in advance so it’s a great make ahead recipe.
How long do you bake lemon ricotta cookies?Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
How to make Italian ricotta cookies ahead of time?Dip the tops of the cookies in the glaze, then set on a wire rack. Immediately add sprinkles. Let the cookies rest at room temperature until the glaze sets. Make Ahead Prepare the dough in advance and keep it covered in the refrigerator for up to 24 hours before scooping and baking.