Ricotta Cookies Recipes

Soft Italian Lemon Ricotta Cookies The Short Order Cook

WEBMar 16, 2022 · Using an electric hand mixer, cream the butter with sugar until combined, about 2 minutes. Add ricotta, lemon zest, and both extracts and beat well. Add the egg and beat again for 1 minute. Scrape the sides of the bowl down with a rubber spatula, to be sure all the wet ingredients are blended and smooth.

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Italian Ricotta Cookies The Seasoned Mom

WEBDec 5, 2020 · Gradually add the sugar, mixing well to combine. Add eggs, one at a time, mixing well after each. In a separate bowl, whisk together …

1. Using an electric mixer, cream together butter and ricotta. Add vanilla; mix well. Gradually add the sugar, mixing well to combine. Add eggs, one at a time, mixing well after each.
2. In a separate bowl, whisk together flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients; mix until combined. Cover and chill in the refrigerator for at least 2 hours, or overnight.
3. Preheat oven to 350 degrees F. Line baking sheets with parchment or silicone mats.
4. Drop dough in rounded tablespoons onto prepared baking sheets. You want the dough really cold when it goes into the oven so that the cookies don’t spread, so if the dough seems a bit soft, put the baking sheets back in the refrigerator (or even in the freezer) for about 10 minutes before baking. Bake for 12-14 minutes, or until the bottom of the cookies are golden brown (the tops will still be pale). Cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.

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