Ricotta Cookies

(adapted from Recipes to Remember, by Barbara Magro)
Course Baked Goods, Dessert, Sweets
Cuisine Italian
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 4 dozen


  • 2 sticks unsalted butter at room temperature, plus more for the pan
  • 4 cups unbleached flour
  • 2 teaspoons grated lemon zest
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/4 cups sugar
  • 2 eggs
  • 15 ounces ricotta cheese
  • 1 tablespoon vanilla extract
  • Turbinado sugarcolored sugar crystals or sprinkles, or chopped candy canes


  1. Preheat the oven to 350°F. Butter two baking sheets. In a medium bowl, combine the flour, lemon zest, baking soda and baking powder; whisk to blend.
  2. In a large bowl, using an electric mixer, cream together the 2 sticks butter and sugar. Gradually blend in the eggs, ricotta and vanilla extract. Add the dry ingredients, one third at a time, mixing just until incorporated.
  3. Drop teaspoon-sized lumps of the batter onto the prepared baking sheets. Sprinkle with the decorative sugar or candy. Bake 10 to 12 minutes, or until cooked through and very lightly browned.