Recipes // Desserts // Ricotta Cookies

Ricotta Cookies


By Chef Lidia Bastianich

Makes 12 muffins


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • Pinch kosher salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 2 large eggs
  • 8 ounces fresh ricotta, drained
  • 1/2 teaspoon vanilla extract
  • Zest of 1/2 lemon


  1. Preheat the oven to 325 degrees F. Sift together flour, baking powder, and salt into a bowl, and set aside.
  2. Line two baking sheets with parchment paper.
  3. Cream the sugar and butter in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Reduce the speed to a medium, and crack in the eggs one at a time, beating well between additions. Add the ricotta, vanilla, and lemon zest, and beat to combine. Add the flour mixture, and beat on low until just combined, but do not overmix.
  4. Drop the dough in heaping rounded tablespoons onto the baking sheets. Place in the over, and bake, rotating pans halfway through the baking time (about 9 to 10 minutes), until the cookies are puffed, golden, and cooked all the way through, about 18-20 minutes total. Remove from the oven, and cool on wire racks.
  5. When the cookies are completely cool, make the glaze. In a bowl, whisk together the confectioners' sugar, lemon juice, and zest to make a smooth glaze. Adjust the consistency with a little water or more confectioners' sugar to make the glaze thick enough to stick to the cookies when dipped. Hold each cookie with two fingers, then dip the top of the cookies in the glaze and let dry on the racks until all are done. Let dry for 2 hours before storing.

Kids Can: Sift dry ingredients; add the ingredients into the mixer; help drop cookies onto baking sheet with a teaspoon or soup spoon; and help dip cookies in the glaze.

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