Ingredients
Scale
- 3 large eggs
- 1 cup (227 g) unsalted butter, cubed
- 2 cups (400 g) sugar
- 1 pound (453.59 g) ricotta cheese
- 2 teaspoons vanilla extract
- 4 cups (500 g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 pound (453.59 g) powdered sugar (plus more if icing is too thin)
- 1/4 teaspoon salt (for icing)
- 1 tablespoon (14 g) melted unsalted butter (for icing)
- 2 tablespoons fresh lemon juice
- 2 tablespoons (30 ml) milk (up to 4 tablespoons)
- Lemon zest (for decoration)
Instructions
- Cream together sugar and butter until fluffy.
- Add eggs, ricotta, and vanilla; mix until combined.
- Gradually add flour, salt, and baking soda; mix until just combined.
- Optionally refrigerate dough for better flavor.
- Preheat oven to 350°F (175°C).
- Scoop dough onto ungreased cookie sheet.
- Bake for about 15 minutes until light in color.
- Prepare icing by whisking powdered sugar, lemon juice, melted butter, and salt; add milk to desired consistency.
- Cool cookies completely before icing and add lemon zest for decoration.
Notes
Use fresh lemon juice and zest for the best flavor.
Store cookies in an airtight container to maintain freshness.
Add poppy seeds or substitute lemon for orange for variations.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0
- Protein: 2
- Cholesterol: 30