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Italian cookies with sprinkles and coconut

Italian Ricotta Cookies


  • Author: Lisa Keys
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: about 3 dozen

Ingredients

1 cup (1 sticks) unsalted butter, softened

1 cup sugar

1 cup ricotta cheese

1 teaspoon grated lime zest

1 egg

1 teaspoon vanilla 

1 teaspoon coconut extract

2 cups all purpose flour

½ teaspoon baking soda

½ teaspoon fine sea salt or table salt

 

Icing

1 cup powdered sugar

1 teaspoon unsalted butter

1/8 teaspoon salt

½ teaspoon vanilla or coconut extract

2 teaspoons buttermilk or lime juice

 

Toppings

Sprinkles, coconut, finely chopped nuts

 

 


Instructions

Heat oven 350F. In large bowl, cream butter and sugar until light. Add ricotta and zest; blend well. Add egg, vanilla and extract; blend again. In another bowl, whisk flour, baking soda and salt; add to dry ingredients and blend well. Chill dough for 30 minutes. Drop cookie batter by tablespoonfuls or use a cookie scoop. Bake 12-15 minutes or until bottoms are golden brown. The cookies will look pale on top. Cool. For icing, mash powdered sugar, butter and salt together with the back of a spoon until butter is well incorporated into the sugar. Add flavoring and just enough buttermilk or lime juice to get a light icing consistency…more of a glaze than a thick icing. One at a time, dip top of cooled cookies into icing, letting excess drip off, and then immediately dip into one of the toppings. 

 

 

 

  • Category: cookies
  • Method: baking

Keywords: ricotta, dessert, Easter, holiday, snack, coconut, Italian