Lemon Ricotta Cookies

    Lemon Ricotta Cookies

    (232)
    5saves
    27min


    220 people made this

    These light and fluffy lemon cookies have a heavenly texture thanks to the addition of ricotta cheese.

    Ingredients
    Serves: 48 

    • 250g butter
    • 2 cups (400g) white sugar
    • 2 eggs
    • 450g ricotta cheese
    • 2 teaspoons vanilla essence
    • 4 cups (500g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1/2 cup (125ml) milk
    • 1/2 teaspoon butter
    • 1/2 teaspoon shortening
    • 4 cups (480g) icing sugar
    • 1 tablespoon lemon essence
    • 1/2 cup coloured sprinkles

    Directions
    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. In a large bowl, cream together the 250g 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 bicarb soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared baking tray.
    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 shortening 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 essence. Dip each cookie into the icing then dip in sprinkles.
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    Reviews and Ratings
    Global Ratings:
    (232)

    Reviews in English (232)

    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 USA and 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 USA and 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 USA and Canada)

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