Italian Ricotta Cookies

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Combine the flour, baking soda and salt in a medium sized bowl and set aside.

Cream the butter, sugar and lemon zest together in a large mixer bowl on medium speed for 3-4 minutes, until light in color and fluffy.

Add the eggs one at a time, mixing until well combined between each addition.

Add the vanilla extract and ricotta and mix until well combined.

Slowly add the flour mixture and stir until just combined. Do not over mix.

If you'd like to chill the cookie dough, cover the bowl with plastic wrap and refrigerate for about 2 hours or up to two days.

Drop tablespoon sized balls of cookie dough onto the cookie sheet and gently shape into a ball shape.

Bake for 9-12 minutes or until the bottoms of the cookies are lightly golden.

Cool cookies on the cookie sheet for 2-3 minutes, then remove to a cooling rack to cool completely.

To make the icing, whisk the powdered sugar, milk, butter and vanilla extract together in a small bowl.

Turn the cookies upside down, one at a time, and dip the tops of them into the icing.

Turn the cookies over and add sprinkles. Allow to dry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens