Fresh Ricotta Italian Holiday Cookies

November 28, 2023
Created by Chef Daniela Oliveira
Serves 40-50 cookies
  • 3 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 pinch salt
  • 1 cup unsalted butter room temperature
  • 1 3/4 cups granulated sugar
  • 2 whole lemons zested, reserve juice for glaze
  • 2 cups fresh ricotta recommend Belwether Farms Whole Milk Basket Ricotta
  • 1/2 Tbsp vanilla paste recommend Nielsen- Massey
  • 2 large eggs room temperature
  • 3 1/2 cups powdered sugar
  • 1-2 Tbsp unsalted butter melted
  • 1 pinch salt
  • lemon juice use reserved juice from zested lemons
  • 1/2 tsp vanilla paste recommend Nielsen-Massey
  • 4 Tbsp water or milk
  • favorite holiday sprinkles to decorate

Mix flour, baking powder, and salt in a bowl then set aside.

Cream butter and sugar in a mixing bowl of an electric stand mixer with the paddle attachment until pale and fluffy. Add Lemon zest and mix a little more until well incorporated. Mix in ricotta and vanilla paste.

Crack eggs in a separate container and whisk well. Add the eggs to the ricotta butter mixture a little at a time while mixing with the paddle until it is fully incorporated.

Mix the reserved dry ingredients with the wet ingredients until combined. Cover with plastic wrap and refrigerate for at least one hour.

Once dough is chilled, scoop the dough, about 1 tablespoon amount, and shape it into a ball. Place shaped balls on a sheet pan lined with parchment paper. If dough is too sticky use two spoons to drop the dough on the sheet pan.

Preheat oven to 350° and bake for 10 to 15 minutes. The bottom of the cookie should be a light brown color.

As cookies are baking, combine all the glaze ingredients, except the sprinkles, and reserve.

After cookies are baked and completely cooled down, spoon glaze over cookies and decorate with your choice of sprinkles. Let the glaze set at room temperature.