Italian Ricotta Cookies

I made these as written with 2 adjustments: 1. I substituted "Bob's Red Mill Gluten Free 1:1 Baking Flour." 2. After reading notes, I increased both lemon zest and lemon juice. I used the zest of 2 lemons in the batter. Used 1/4 cup of lemon juice plus the zest of another lemon in the glaze. I baked both rolled balls and flattened balls. I preferred the rolled balls. 350 convection oven 15 minutes. Making them again for a wedding. I'll double the glaze.

I halved the recipe which made 53 cookies using a small cookie scoop. The dough was quite soft so next time I will refrigerate the dough for a bit before making the balls. When they completely cool, I’ll dip cookies into glaze instead of spreading over each one. I’ll use a wire rack for any drips over an extra large cookie sheet. Will add the colored sugar crystals before the glaze hardens. It’s a very nice cookie, not overly sweet. Subsequent batches came out slightly darker @ same bake time.

Accidentally added a third egg, but no harm done it seems. Very cake-y. I did half the batch with 2 tsp vanilla and half with 1/4 t each anise and almond extract. Mind dark cookie sheets closely- 15 min was accurate for those but lighter sheets took 17-18 min with how frequently I opened the oven

These cookies were amazing. I've never made before. Followed all directions and used a melon ball scoop. Everyone raved and several have asked for the recipe.

I divided the batter into thirds by weight, placed them in the fridge for two hours and yes you need the full two hours for the flour to absorb the liquid. It’s grainy in texture before two hours and silky at around two hours. I removed the first batch after the two hour rest and dropped 24 cookie balls on two trays. They needed 20 min to bake, not 15. These cookies have a tender crumb and a light lemon vanilla flavour. They are really special.

This has become one of my absolute must holiday cookies. Everyone loves them. After some testing, I changed the recipe by adding anise extract (1 1/3 tsp). This year I discovered that I can use a cookie scoop for the sticky batter. I dip the frosting in sparkling sugar, available online at King Arthur, before it sets. Snowy-looking and crunchy.

These are fantastic and easy to make. Like little cakes in texture. The only thing I would do differently next time is skip the vanilla in the glaze and use it all in the dough instead. I’d increase the lemon juice in the glaze.

Sift powdered sugar so it doesn’t have lumps.

Great cookie! Big hit! Made half a recipe. After reading comments about cookies spreading in oven, replaced the baking soda with baking powder. Result was fantastic. Also thinned glaze slightly with a little additional lemon juice so glaze could be spooned over cookies and sprinkles sprinkled on top. So much less fussy than individually frosting each cookie. Glaze set up nicely. I will make these again (and again and again)!

As cookies, not good. Used the 4 tsp of vanilla - they still had no flavor. Bake time too long - came out dry and flat. Salvaged them with an almond glaze and sliced almonds. After 4 dozen, still a lot of dough left. So baked them in muffin tins: mini, medium, and standard (2 tsp., 1 Tbsp, 1.5 Tbsp of dough; about 8 minutes, 9, and 10 minutes, respectively}. NOW they are soft little cakes. Finished with lime glaze and finely shredded coconut. Next time, citrus extract, zest & glaze. Or almond.

meh. too much work. better to make ricotta cake

I've made these the past two years. They are deceptively 'light' and cake-like, and quite yummy! I made a few changes: halved the recipe and made one-bite, pinball-sized dollops, subbed almond extract for 1/3 of the vanilla in the dough, folded in 1/4 cup of currants plumped with orange liqueur, and added anise extract to the icing. The dough is sticky and more easily handled well chilled with wetted hands. I bake them for 9 minutes. They've become a regular in our Xmas cookie lineup!

I make these every year (sometimes multiple batches) and they are amazingly soft and cakey. Instead of lemon juice, I use 1/4 tsp of Fiori di Sicilia and you can definitely taste it, it's kind of like an orange creamsicle. Agree with another comment that the flour needs to be well incorporated, otherwise you'll get several oily, flat ones towards the end. I get the best results when the dough is chilled overnight and not handled too much when forming the dough balls (use a cookie scoop)

Too flat. What a waste of time and money. Not to mention ricotta cheese. These need baking POWDER not soda. I added lemon extract to the dough and gave it a nice lemon flavor. But the cookies have no shape.

I literally just made these and the ARE PERFECT ! Absolutely perfect and moist !