155 minutes
A traditional Italian cookie that is soft, moist, and rich with ricotta cheese, topped with a sweet and tangy lemon glaze.
Unsalted Butter, softened
cups
cups
cups
Lemon Zest, finely grated
teaspoons
teaspoons
each
cups
teaspoons
teaspoons
Confectioners’ Sugar
cups
tablespoons
teaspoons
1. Cream Butter and Sugar
Cream the softened unsalted butter and sugar together in a mixing bowl until pale and fluffy.
2. Add Ricotta and Flavorings
Add the ricotta cheese, lemon zest, vanilla extract, and eggs to the mixture and beat until well combined.
3. Combine Dry Ingredients
Gently mix in the all-purpose flour, baking soda, and fine sea salt until just combined.
4. Chill the Dough
Let the dough rest in the fridge for at least 2 hours to firm up.
5. Bake
Shape the dough into small balls and bake on a lined cookie sheet at 350 degrees Fahrenheit for about 15 minutes.
6. Prepare Icing
Whisk together confectioners' sugar, a touch of butter, lemon juice, vanilla, and milk to create a smooth icing.
7. Glaze and Garnish
Ice the cookies and, if desired, sprinkle with colored sugars or sanding sugar.
Choose fresh, high-quality ricotta and drain it to remove excess moisture for a perfect cookie texture.
Mix just until the dry ingredients are incorporated to avoid dense cookies.
Use pure vanilla extract and fresh lemon or orange zest for a deep, aromatic flavor.
Chill the dough to help cookies hold shape and enhance flavor.
Cream until pale and fluffy for a light cookie texture.
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