Soft vanilla cookies with ricotta, a light lemon glaze and festive sprinkles. This home recipe focuses on clear portions, observable baking cues and a finish that suits a Christmas cookie tray.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Italian Ricotta Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- Two 13 × 18-inch baking sheets
- parchment
- tablespoon scoop
- hand mixer
- cooling rack
Soft vanilla cookies with ricotta, a light lemon glaze and festive sprinkles.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
- 1Mix
Whisk flour, baking powder and salt. Beat butter and sugar for 2 minutes. Beat in the egg, ricotta and vanilla, then fold in dry ingredients just until no flour remains.
- 2Chill and portion
Cover and refrigerate for 1 hour. Heat oven to 350°F (175°C), or 325°F (165°C) fan. Scoop 30 equal portions, about 27 g each, onto lined trays, leaving 2 inches between them.
- 3Bake
Bake one tray of 15 at a time for 12–14 minutes, until tops are set and bottoms are lightly golden. Two trays take about 28 minutes. Rest 5 minutes on the tray, then cool on a rack.
- 4Glaze
When completely cool, mix powdered sugar and lemon juice. Dip the tops, add optional sprinkles immediately, then allow 30 minutes for the glaze to set.
Chef’s Science & Pro Tips
Ingredient science
Drain puddled liquid from ricotta; do not squeeze it dry. Extra liquid makes the dough spread.
Technique & texture
Keep dough chilled between trays and use cool baking sheets.
Finishing & serving
The glaze should coat a spoon; add lemon juice a few drops at a time if too thick.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 2 days | Keep glazed cookies airtight in a cool room for up to 2 days. |
| Refrigeration | up to 5 days | Refrigerate airtight for up to 5 days; bring to room temperature before serving. |
| Raw freezing | up to 1 month | Freeze scooped dough for up to 1 month; thaw covered in the refrigerator before baking. |
| Baked freezing | up to 2 months | Freeze unglazed baked cookies up to 2 months, separated by parchment. |
| Restoring | As described | Thaw covered at room temperature, then glaze. Do not reheat glazed cookies. |
Notes
- Drain puddled liquid from ricotta; do not squeeze it dry. Extra liquid makes the dough spread. Keep dough chilled between trays and use cool baking sheets. The glaze should coat a spoon; add lemon juice a few drops at a time if too thick. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 30; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently asked questions
Why is the dough sticky?
Ricotta makes a soft scoopable dough. Chill it for the full hour rather than adding extra flour.
Can I use part-skim ricotta?
Whole-milk ricotta gives the intended tenderness. Part-skim can give a drier result; drain only visible liquid.
When should I glaze them?
Only after they are completely cool. Warm cookies absorb glaze and make it run.
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