They may look a little different without the glaze, but these lemon ricotta cookies still deliver that soft and cake-like texture everyone anticipates and loves.
This easy Italian ricotta cookie just became even easier and so much quicker to make by replacing the lemon icing with a little glitter. They also require no eggs or butter, making them a healthier version of everyone’s favorite Italian cookie, perfect for your homemade Christmas cookie box or any other festive occasion.
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Introduction
Traditional ricotta cookies have a soft, tender and cake-light crumb with a simple glaze, usually lemon icing, and garnished with lots of colorful sprinkles.
They are most often seen at Christmas, alongside mostaccioli and struffoli as part of an Italian cookie platter.
In this updated version, the first thing you will notice is the sparkly sanding sugar. These cookies are lightly sweetened, so this additional sweetness found in the glitter is actually less sweet than the traditional lemon icing.
The second thing you will notice is the absence of butter or eggs in the list of ingredients. This is not an omission. But don’t worry, you will still get a great-tasting, fluffy and moist cookie thanks to another wonderful ingredient, ricotta. To make them extra flavorful, try making them with your own homemade ricotta cheese.
Like these Italian lemon cookies or my mom’s anginetti cookies, you and your family will love this healthier version of traditional Italian cookies so much that you will want to make them throughout the year!
Allow me to introduce you to your next family favorite cookie.
How to make ricotta cheese cookies
In a small bowl, combine 120 grams of sugar with the lemon zest of 1 organic lemon. Using your fingertips, rub them together for a couple of minutes. You will immediately anticipate the bright lemon flavor as the oils from the lemon permeate the sugar and release a wonderful aroma.
In a medium bowl, combine this lemon sugar with the rest of the dry ingredients. More specifically, whisk together with 180 grams of all-purpose flour, 1 teaspoon of baking powder and a pinch of salt.
Add 250 grams of whole milk ricotta cheese and 1 tablespoon of fresh lemon juice to the flour mixture. Begin combining the ingredients with a rubber spatula, then use your hands to gently “knead” together for 1-2 minutes (take a look at the video to see how quickly the dough comes together).
Cover the ball of dough with plastic wrap and refrigerate for 60 minutes.
Preheat the oven to 325℉ (160 C) towards the end of your chill time. Position oven rack to the middle.
Line a large baking sheet with parchment paper or silicone mats. Place ⅓ cup of sanding sugar in a shallow dish.
Use a medium scoop (about 1½ inches in diameter) and divide the dough into 20 equal pieces (approximately 25 grams each). Place them on the parchment paper about 2 inches apart; if you don’t have a cookie scoop, portion out 1 tablespoon of cookie dough.
Then, roll out each scoop of cookie dough between the palms of your hands and roll the top of the cookie in the sanding sugar.
Place on the parchment paper with the glittery sugar facing upward.
Bake for 20-25 minutes or until the bottoms are golden brown. This is a pale-looking cookie.
For best results, allow to cool slightly, then transfer cookies to a wire rack to cool completely.
Tips
- Don’t skip the step to infuse the sugar with the oils of the lemon zest. You can really taste the difference.
- If using commercial brand ricotta cheese, make sure to drain the liquid.
- Refrigerating the dough for a minimum of 1 hour prevents it from spreading out too thinly.
FAQ
Yes, in fact, it is the more traditional method. To make the glaze, whisk 2 cups of powdered sugar, 1-2 teaspoons milk, and juice of one organic lemon. Adjust “thickness” of glaze according to personal taste. Dip the tops of the room temperature cookies in this glaze and set them on the cooling rack for the icing to firm up. If desired, top with colorful sprinkles.
Once completely cool, store them in an air-tight container for up to 3 days at room temperature. Separate the layers of cookies with either wax or parchment paper to prevent them from sticking together.
Yes, you can conveniently freeze baked ricotta cookies by placing them in an airtight container for up to 3 months. Separate the layers of cookies with either wax or parchment paper to prevent them from sticking together. Thaw at room temperature and enjoy.
Ricotta recipes
If you are looking for additional recipes for baked goods made with ricotta cheese, be sure to look at these ricotta muffins. They are the perfect way to start the day, along with these lemon ricotta pancakes.
Italian cookie recipes
If you like simple Italian cookies, be sure to try out my mom’s biscotti, these amazing amaretti cookies or these cake-like chocolate spice cookies. Perhaps you are looking for a special cookie to add to your holiday cookie tray. If you are, here’s a collection of Italian cookies that are sure to please. Happy baking!
Recipe inspiration
Pinterest.
Some days I love it (inspirational, beautiful, breath-taking pictures!), some days, well … it’s like a good book – once you start, tough to stop.
But some good has definitely come from my Pinterest-ing: this recipe for Italian ricotta cookies, for example!
A few years ago, I was browsing some cookie boards when this recipe caught my eye.
Immediately I went through a mental checklist:
- Pictures: Amazing, beautiful, appetizing.
- Recipe: Reasonable, not too sweet or rich (my inner dietitian was pleased!)
- And my excitement level: Amazingly, the recipe incorporated some flavors and ingredients that I cannot get enough of (ricotta cheese…. swoon).
An immediate hit!!!
I should not have been surprised. This recipe comes from chef Luca Montersino, after all. Chef Luca creates and adopts most of his pastry recipes to have a healthy spin. These ricotta cookies, for instance, have no eggs, no butter, minimal sweetness. Perfect!
I’ve always loved ricotta cookies… I have a niece who makes a delicious recipe; they are always part of her Christmas cookie platter and are always one of the first cookies to disappear. So I couldn’t pass a healthier version of this recipe up when I happened upon it!
This recipe was first posted back in 2016. I am finally updating this post to reflect the changes I have made to the recipe during the last couple of years.
I hope you like it!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
In order to help you keep track of all your baking needs, I have just created the perfect printable baking checklist.
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Ciao for now,
Maria
★★★★★ If you have made this recipe for ricotta cookies, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Lemon Ricotta Cookies -Without Eggs or Butter
Ingredients
- 120 grams granulated sugar scant ⅔ cup
- zest of 1 whole lemon
- 180 grams all-purpose flour 1¼ cup
- 1 teaspoon baking powder
- pinch of salt
- 250 grams ricotta about 1 cup and 2 tablespoons
- 1 tablespoon lemon juice freshly squeezed
- ⅓ cup sanding sugar
Instructions
- Use your fingertips to rub the sugar and the lemon zest together for a couple of minutes.
- In a medium mixing bowl, whisk together the lemon sugar, flour, baking powder and salt.
- Add the ricotta and lemon juice. Begin combining the ingredients together with a rubber spatula then use your hands to gently "knead" together for 1-2 minutes.
- Cover and refrigerate for 60 minutes.
- Preheat the oven to 325°F/165°C towards the end of your chill time. Position rack to middle.
- Line baking sheet with parchment paper or silicone mats.
- Use a medium cookie scoop (about 1½ inches in diameter) and divide the dough into 20 equal pieces (approximately 25 grams each). Place them on the parchment paper about 2 inches apart. If you don't have a cookie scoop, portion out 1 tablespoon of cookie dough.
- Roll out each scoop of cookie dough between the palms of your hands and roll the tops in the sanding sugar.
- Place on the parchment paper with the sprinkles facing upward.
- Bake for 20-25 minutes or until bottoms are lightly browned.
- Allow to cool slightly then transfer cookies to a wire rack to cool completely.
Video
Notes
- Don’t skip the step to infuse the sugar with the oils of the lemon zest. You can really taste the difference.
- If using commercial brand ricotta cheese, make sure to drain the liquid.
- Refrigerating the dough for a minimum of 1 hour prevents it from spreading out too thinly.
Nutrition
This post was originally published on July 3, 2016 and republished on July 26, 2021 with updated content, photos and a video. Thanks for sharing!
Paula
Hi Maria, Made these today and they were a real hit! I stopped buying these at a local “healthy food” store – you know which one….. This cookie was my #1 guilty pleasure until I saw the ingredients/calories in the store bakery version. Your recipe has changed all that. Ricotta is on my new shopping list because I am going to make another batch or 2 “just for me” – 1/2 size and freeze them in portions. Your website has become my one-stop in looking for the BEST TASTING and INCREDIBLY HEALTHIER and SATISFYING versions of recipes (with your incredible videos that really help me see what things should look like at each step). Thank you for using your expertise to share these delicious, healthy recipes and videos!
– Your regular and HAPPY website visitor, – Paula
Maria
Thank you for your kind words ♥
I felt like I won the lottery when I found this recipe. So thrilled to hear you are enjoying this healthy ricotta cookie!
Thanks so much for your support Paula!
Eva
Made these tonight and they came out really good replaced the lemon juice with limoncello and also doubled the recipe. Thank you these are perfect for the Easter table. Nothing says Easter like ricotta and lemon combo.
Maria
Fantastic substitution! Yes, I agree… there will be a lot of baking with ricotta in the upcoming week. Thanks so much for your comment 🙂
Emma
Hi Maria!
Thanks for the great easy recipe!
Just baked a batch of these biscotti! Whilst they are delicious, is it correct they have a almost chewy outer and a moist center?
Also is there any need to knead the dough lightly or roll each piece on a lightly floured board? I found the dough quite sticky and had to do so. Do you store them in an airtight container at room temp?
Thanks heaps!
Maria
You are most welcomed Emma 🙂 Yes, I would say chewy on the outside but a soft tender crumb… the ricotta would be responsible for a moister center. I do not knead the dough nor do I use flour. The only suggestion I have might be to look at the moisture content of the ricotta… perhaps drain some of the liquid. They will keep in an airtight container for a couple of days; I will also keep them in the freezer since they are so quick to thaw… Thanks so much for taking the time to comment ♥
Emma
Thank you Maria! Great tips! I will try to source a better ricotta that has less water content! Love freezable treats haha! Much appreciated x
Maria
My pleasure Emma 🙂