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Italian Ricotta Cookies

Italian Ricotta Cookies

These soft, cake-like Italian Ricotta Cookies melt in your mouth with a delicate citrus aroma. They offer a unique sensory experience with a creamy texture that is both indulgent and light.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 24 cookies servings
Course: Dessert
Cuisine: Italian
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 cups organic all-purpose flour
  • 1 cup plant-based or artisanal ricotta
  • 3/4 cup unrefined cane sugar
  • 2 flax eggs or 2 organic eggs
  • 1/2 cup organic salted butter or coconut oil
  • Zest of 1 lemon and 1 orange
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp organic salt
  • 1 cup confectioners' sugar
  • Fresh lemon juice for glaze
  • Decorative sprinkles or crushed nuts

Method
 

  1. In a large mixing bowl, cream together the room-temperature butter and unrefined cane sugar until pale and fluffy.
  2. Add the ricotta cheese, eggs (or flax eggs), vanilla extract, and the zest of the lemon and orange. Mix until fully combined.
  3. In a separate bowl, sift the flour, baking powder, baking soda, and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Cover the dough and chill in the refrigerator for at least 2 hours.
  6. Preheat the oven to 350°F (175°C). Scoop mounds of dough onto baking sheets and bake for 12-15 minutes until bottoms are barely golden.
  7. While cooling, whisk together the confectioners' sugar and lemon juice for glaze. Dip cooled cookies and decorate.

Notes

Let ricotta strain if watery; ensure eggs and butter are room temperature. Do not overbake.