In need of a simple cookie to fill out the last of your holiday trays of treats? These ricotta cookies are simple to make and can be flavored to your liking. I prefer the lemon and vanilla combination but almond is also really good. You can use just vanilla but these cookies are very plain and simple. Add extra lemon or almond flavoring in the icing to add extra flavor to them if you like.
These cookies are also very delicate. Take them out of the oven just as they are done. They flatten out a bit as they cook so make sure you leave space between the cookies on the baking tray.
Verdict: Simple and a nice light addition to a dessert tray or the end of a heavier meal. These delicate little cookies are refreshing with lemon juice or substitute almond extract for a different flavor. Also add a bit the almond or lemon to the icing to enhance the delicate flavor of the cookies.
- 1 cup butter, softened
- 2 cups sugar
- 1 3/4 cups ricotta cheese
- 2 tablespoons lemon juice, prefer fresh
- 2 1/2 teaspoons vanilla extract
- 2 large eggs
- 4 cups flour
- 2 teaspoons baking soda
- pinch of salt
- 1 tablespoon butter, melted
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 1/4 cup to 1/2 cup milk, as needed
- Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper.
- Using a mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon juice, and 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.
- Drop balls of dough, about 1 – 1/2 tablespoons 2 inches apart on baking sheet.
- Bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
- In a medium bowl whisk in melted butter, powdered sugar, lemon juice, vanilla and enough milk to make a spreadable icing.
- Frost cooled cookies and allow to rest until icing sets. Refrigerate leftovers.