Soft and fluffy, lightly lemony, melt-in-your-mouth traditional italian cookies made with rich ricotta (for moisture and flavor) and finished with a sweet icing.
Course: Dessert
Servings: 60 cookies
Prep time: 50 mins
Cooking Time: 30 mins
Cuisine: Italian
INGREDIENTS
3 1/2 cups (495g) all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
1 cup (226g) unsalted butter, at room temperature
1 3/4 cups (350g) granulated sugar
1 tsp lemon zest
15 oz ricotta, whole milk or fresh (1 3/4 cups)
1 Tbsp vanilla extract
2 large eggs
1 Tbsp butter (salted or unsalted), melted
3 1/2 cups (420g) powdered sugar
2 Tbsp fresh lemon juice
1 tsp vanilla extract
4 - 6 Tbsp milk
TO MAKE
In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process).
Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix just until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling.
Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper (don't use dark baking sheets).
Bake in preheated oven until set, 12 - 14 minutes (bottoms will be lightly golden brown). Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
Once cool spoon icing over cookies and return to wire rack, immediately add sprinkles if using.
Allow icing to set at room temperature. Store in an airtight container preferably in a single layer and preferably store in the fridge (bring to room temperature before serving).
For the glaze: