Monday, March 13, 2006


I had never used ricotta cheese in cookies before and would not have thought about using this cheese in this way, but I was very satisfied by my discovery...

Those Italian-style "Ricotta Cookies" are very different to the American or English ones we know as they are very soft and moist. The ricotta gives them a smooth and fluffy texture that could be described as heavenly! Their taste is delicat and original; aromas of nutmeg and lemon are seldom mixed together, although they blend perfectly. And the frosting confers them an added tinge of lemon that is not unpleasant at all...

Their yummiliciousness is just not comparableto any cookie I have eaten so far. Those cookies are unique little jewels that are packed with aromas waiting to explode like firewoks in your mouth. "Ricotta Cookies" are fresh and spicy, light and dreamlike... I call them "angel cookies"!

Believe me, those pretty and delicious little cookies will be a hit with everyone!!!

The recipe was taken from and rearranged by myself after having googled around the net...


125g (1/2 Cup) Unsalted butter
220g (1 Cup) Castor sugar

1 Lemon, zested and pressed
1 Egg (~50g), beaten
250g (1/2 lb) Ricotta cheese

300g (2 Cups) Plain white flour
1 Tsp Baking powder
3/4 Tsp Baking soda

1/4 Tsp Ground nutmeg
A pinch of salt

240g (1 1/2 Cup) Powder sugar (icing or confectioner's sugar)
3 Tbs Milk (and more if needed)
A few drops of lemon extract
Coloured candy sprinkles

1. Preheat the oven to 180°C (350°F).
2. Mix the flour, baking soda, baking powder, nutmeg and salt together.
3. Cream the butter and sugar together.
4. Add the lemon zest and juice, mix well with the help of a whisk.
5. Add the egg and beat well again.
6. Add the ricotta cheeese and beat until well blended, about 1 minute.

7. Slowly incorporate the dry ingredients, mixing only until blended.
8. Drop rounded teaspoonsful on a paper baking sheet.
9. Bake for 12-14 minutes in the middle of the oven.

10. Cool on wire rack.
11. Mix together the powder sugar, milk and lemon extract in order to obtain a brushable frosting.
12. Brush each cookie with the mixture and top with the colour candy sprinkles.
13. Leave the cookies on a wire rack until the frosting has set.

The ricotta cookies should be pale white and golden underneath, so don't overbake them!
Instead of brushing them with frosting, you can just simply sprinkle the cookies with powder sugar.

Serving suggestions:
Those cookies are absolutely perfect when eaten with a good cup
of coffee or tea.

(Ricotta -Pic by


  1. Ils sont très mignons! Et quelle présentation amusante! :-)

  2. Very interesting...cookies with ricotta...never heard of it...but it sounds good! Might try them some day.

  3. LINDA: They are very good indeed! Try them once and you'll be converted to their unique taste!...

  4. I would like to make these Italian Ricotta Cookies in a few days. Could you please confirm the amount of ricotta to be added is it indeed 1/2 pound? According to my calculations 1/2 pound of ricotta, is just a smidge less than 1 cup of ricotta. (Sorry, I don't have any way of measuring out by grams).

  5. ANONYMOUS: Thanks for passing by! 250g/1lb ricotta should give about 1 1/4 cups... I hope that this info will help and that your cookies will turn out well! Cheers, Rosa.

  6. Hi Rosa.
    Thanks for your prompt reply. I made your Italian Ricotta Cookies using 1 1/4 cups ricotta as you advised. I served the cookies to my guests on Thanksgiving Day and everyone absolutely loved them. I'll be sure to make them again for Christmas. Thank you for sharing this wonderful recipe.
    Sincerely, Gina

  7. Can you substitute for the lemon zest & juice? How about using vanilla extract in place of lemon in the icing? Thanks..

  8. GINA: Thanks for the message! I am glad that they turned out well and were very successful! Have a wonderful Christmas and eat well ;-P! Cheers, Rosa.

    ANONYMOUS: Thanks for the comment! I guess that you could substitute the lemon juice & zest by sour cream/buttermilk and vanilla extract. I guess that it is important to replace the lemon juice by something sour. Of course, you could very well use vanilla extract or marple flavoring in place of lemon oil (in the icing). I hope that I was able to help you a little...

  9. i have extra ricotta so i'll be trying thedse!

  10. Does anyone know why the icing on my ricotta cookies are wet? How do I store them?

  11. ANONYMOUS: Sorry to hear that your icing is wet. Keep the cookies at room temperature in a cookie box. If you keep them in the fridge, then the icing will get humid... I hope that helps. Thanks for passing by and for your interest in my blog! Cheers.

  12. they are very delizioso!!..they melt in your problem: mine came out brown instead of white in color..any suggestions?
    could it be that i used allspice instead of nutmeg?

  13. ENRICA: Thanks for passing by and for the comment! I'm glad you liked those cookies! Mmmmhhhh, strange... I don't think it has anything to do with the spice you used. My impression is that your oven could be a little too hot. Next time, try lowering the temperature a little.