Italian Lemon Ricotta Cookies: A Zesty Twist on a Classic Treat

Italian Lemon Ricotta Cookies are a delightful fusion of Italian baking tradition and bright citrus flavors.

These cookies stand out for their soft, cake-like texture, thanks to the addition of ricotta cheese, and their zesty lemon glaze that adds a refreshing touch.

Perfect for any occasion, whether a family gathering, holiday celebration, or a simple treat for yourself, these cookies offer a unique taste of Italy in every bite.

Dive into this comprehensive guide, to learn not only how to make these cookies, but also the rich history and benefits of this classic Italian treat.

The History and Tradition of Italian Lemon Ricotta Cookies

Italian cookies have a long and cherished history in Italian cuisine, with regional variations showcasing local ingredients and baking techniques.

Ricotta cookies, in particular, are a staple in Italian-American households, often enjoyed during special occasions such as holidays and family gatherings.

Ricotta cheese, which originates from Italy, is a key ingredient in many Italian desserts. Its name means “recooked” in Italian, reflecting its production process where whey is cooked a second time. The cheese’s creamy texture and mild flavor make it an ideal addition to sweet recipes, adding richness and moisture.

Lemon, another quintessential Italian ingredient, pairs beautifully with ricotta, offering a fresh and tangy contrast. This combination has become popular in Italian cookies, providing a delightful burst of flavor that complements the soft, cake-like texture of the dough.

Where did Italian Lemon Ricotta Cookies originate?

Ricotta cookies originated in Italy, particularly in regions like Sicily and other parts of the Italian Peninsula. The use of ricotta cheese in baking is a traditional Italian practice, reflecting the country’s culinary emphasis on fresh, local ingredients.

These cookies, often enjoyed during holidays and special occasions, showcase ricotta’s ability to create a moist, tender texture and a subtly creamy flavor.

The tradition of ricotta cookies was carried over by Italian immigrants to the United States, where they have become a beloved treat in Italian-American communities.

Why are they called Italian Lemon Ricotta Cookies?

Ricotta cookies are called Italian cookies because they originate from Italy, where they are a traditional part of Italian baking. In Italian cuisine, cookies made with ricotta cheese are a classic treat, especially in regions like Sicily.

The use of ricotta, a staple Italian cheese, and the methods used to prepare these cookies reflect Italian culinary traditions. As Italian immigrants brought their recipes to the United States, these cookies continued to be associated with Italian heritage and are often referred to as Italian cookies to highlight their cultural and culinary origins.

Ingredients and Their Importance

For the Cookies:

All-Purpose Flour (2 ½ cups): Provides the structure and base for the cookies. Sifting the flour before measuring can help achieve a lighter texture.
Baking Powder (1 teaspoon): A leavening agent that helps the cookies rise and become fluffy.
Salt (1 teaspoon): Enhances the overall flavor of the cookies by balancing sweetness.
Unsalted Butter (½ cup, softened): Adds richness and a tender texture. Using unsalted butter allows you to control the amount of salt in the recipe.
Granulated Sugar (2 cups): Sweetens the cookies and helps create a crisp exterior.
Eggs (2 large): Bind the ingredients together and contribute to the cookies’ structure.
Ricotta Cheese (15 ounces): Provides moisture and a creamy texture. Whole milk ricotta or part-skim ricotta works best for a rich flavor.
Lemon Zest (from 2 lemons): Adds a bright, aromatic citrus flavor.
Freshly Squeezed Lemon Juice (3 tablespoons): Infuses the dough with fresh lemon flavor and enhances the glaze.
Vanilla Extract (1 teaspoon): Adds a subtle sweetness and depth of flavor.

For the Lemon Glaze:

Powdered Sugar (1 ½ cups): Creates a smooth, sweet glaze that hardens as it dries.
Freshly Squeezed Lemon Juice (3 tablespoons): Adds a tart contrast to the sweetness of the glaze.
Lemon Zest (from 1 lemon): Provides additional citrus flavor and a decorative touch.

Step-by-Step Instructions for Italian Lemon Ricotta Cookies

1. Prepare the Cookie Dough:

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent and salt, ensuring consistent results.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This process incorporates air into the dough, which contributes to a soft texture.
Add Eggs and Flavorings: Incorporate the eggs one at a time, mixing well after each addition. Then, blend in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until the mixture is smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can result in dense cookies.

2. Chill the Dough:

Refrigerate: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours. Chilling helps the dough firm up, making it easier to shape and preventing the cookies from spreading too much during baking.

3. Bake the Cookies:

Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Shape the Cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading.
Bake: Cook the cookies for 12-15 minutes, or until the edges are lightly golden. The centers should remain soft,
Let the cookies cool on the baking sheet for 5 minutes, before transferring them to a wire rack to cool completely.

4. Prepare the Lemon Glaze:

Mix the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth, and Adjust the consistency as needed by adding more lemon juice or powdered sugar.
Glaze the Cookies: Once the cookies are completely cooled, spoon a small amount of glaze onto each cookie and spread it with the back of the spoon.

Serving Suggestions

Italian Lemon Ricotta Cookies are versatile and can be served in various ways:

As a Dessert: Pair these cookies with a cup of tea or coffee for a delightful afternoon treat.
For Special Occasions: Serve them at holiday parties, family gatherings, or potlucks. Their bright flavor and elegant appearance make them a standout choice.
With Other Desserts: Complement them with fresh fruit, a scoop of vanilla ice cream, or a dollop of whipped cream for an extra indulgent experience.

Italian Lemon Ricotta Cookies : Storage Tips

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. This helps maintain their soft texture.
Refrigeration: For longer storage, keep the cookies in the refrigerator for up to a week.
Freezing: Freeze the cookies (without glaze) in an airtight container or zip-top bag for up to 3 months.

Variations and Additions

Orange Ricotta Cookies: Substitute lemon with orange juice and zest for a different citrus flavor.
Almond Ricotta Cookies: Add a teaspoon of almond extract to the dough and top with sliced almonds for a nutty twist.
Chocolate-Dipped Ricotta Cookies: Dip half of each cookie into melted dark chocolate for a decadent touch.

NUTRITION • PER ONE SERVING

Calories 250 (11%)
Total Fat 4.91 g (10%)
Saturated Fat 2.814 g
Polyunsaturated Fat 0.354 g
Monounsaturated Fat 1.378 g
Trans Fat 0.002 g
Cholesterol 39 mg
Sodium 239 mg (16%)
Total Carbohydrate: 44.68 g (18%)
Dietary Fiber: 0.9 g (4%)
Total Sugars: 22.08 g
Protein: 7.15 g (13%)
VitaminA 173 mcg (7%)
VitaminC 3.8 mcg (5%)
VitaminD 8 mcg (1%)
Potassium 82 mg (2%)
Calcium 118 mg (12%)
Iron 1.61 mg (9%)

Italian Lemon Ricotta Cookies are a heartfelt blend of tradition and creativity, turning every bite into a moment of joy.