Ricotta Cookies with Lemon Icing

    (236)
    27 min

    These Italian cookies are buttery, light and fluffy. The ricotta cheese added to the cookie dough, creates a wonderful texture. Once baked, they are dipped into a lemon icing and topped with sugar sprinkles. Enjoy for afternoon tea, elevenses, dessert or for general snacking.


    222 people made this

    Ingredients
    Makes: 48 

    • 225g unsalted butter
    • 400g caster sugar
    • 2 eggs
    • 450g ricotta cheese
    • 2 teaspoons vanilla extract
    • 500g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 120ml milk
    • 1/2 teaspoon unsalted butter
    • 1/2 teaspoon margarine
    • 480g icing sugar
    • 1 tablespoon lemon extract
    • 100g coloured sugar sprinkles

    Method
    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 180 C / Gas 4. Grease baking trays.
    2. In a large bowl, cream together the 225g butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and bicarbonate of soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared baking trays.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
    4. To make the icing, warm the milk, 1/2 teaspoon of butter and margarine, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the icing sugar and lemon extract. Dip each cookie into the icing then dip in coloured sugar sprinkles.

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    Reviews & ratings
    Average global rating:
    (236)

    Reviews in English (188)

    by
    175

    Great Italian Christmas cookie. For those of you who make it and don't know what to expect...these are not intended to have a flavor explosion; they are about the texture and mild sweetness. Some people add the almond extract for more flavor, I like them the way they were intended to be made...without extract. An added tip...use a small cookie scoop so they stay round and symmetrical. You can also add another teaspoon of vanilla for a little more sweetness. Lastly, the lemon icing isn't quite right for this cookie...just use a powdered sugar/milk icing, and it adds even more sweetness to the taste of the cookie.  -  16 Dec 2005  (Review from Allrecipes US | Canada)

    by
    118

    I needed to use up a bunch of ricotta, so I tried this. Light & fluffy, a perfect cookie with tea. After reading reviews I decided to be skimpy on the icing (because of complaints about it being too sweet) and I'm glad I did. I also decided to use almond extract instead of lemon (just because it's my favorite) and skip the colored sprinkles or colored sugar. My family liked these a lot. Here's a tip to reduce the mess on the glazing process - a little cheat thing I saw on a tv show: I put my glaze in a ziploc bag, sliced just a tiny tip of one corner, and then just drizzled the glaze over the cookies while they were still on the cookie sheet to the desired thickness. No muss, no fuss. And I always bake my cookies on sheets lined with foil so there's also no clean-up. Just toss the glazey foil away! I'll make these again at Easter time and do the colored sugar/sprinkles to be festive. This goes in our permanent recipe file.  -  08 Oct 2006  (Review from Allrecipes US | Canada)

    by
    61

    These cookies are great - like mini cakes! My only complaint is the icing, which I think tastes a little "fake" with the lemon extract. I experimented and found what I think is a better alternative: instead of milk and lemon extract, substitute the juice of one lemon plus about two tablespoons of water plus 2 cups of powdered sugar(I halved the entire recipe to make a more manageable quantity).  -  09 May 2005  (Review from Allrecipes US | Canada)

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