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Italian Lemon Ricotta Christmas Cookies

Soft, bright cookies with a tender center, sweet lemon glaze, and a hint of crunch from poppy seeds make these Italian Lemon Ricotta Christmas Cookies a festive treat.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 1 hour 43 minutes
Servings: 25 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 227
Ingredients Method Notes

Ingredients
  

For the cookies
  • 2.5 cups all-purpose flour
  • 1 lb ricotta cheese Use whole-milk ricotta for the best texture.
  • 0.5 cup extra virgin olive oil Can substitute with neutral oil if needed.
  • 1 tsp vanilla extract Or use seeds from 1 vanilla bean.
  • 1 whole lemon, zested Use a fresh lemon for maximum flavor.
  • 1 whole lemon, juiced
  • 2 cups cane sugar Can substitute with regular granulated sugar.
  • 2 large organic eggs
  • 0.75 tsp sea salt
  • 1 tsp baking powder
  • 0.25 cup poppy seeds Optional, can be omitted if desired.
For the lemon glaze
  • 1 large lemon, juiced and zested
  • 2 cups powdered sugar Add more as needed for desired glaze thickness.

Method
 

Preparation and Mixing
  1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk the flour, baking powder, and salt together and set aside.
  3. In another bowl, whisk together the eggs, cane sugar, vanilla, and olive oil until creamy.
  4. Whisk in the ricotta until combined, then add the lemon juice and zest. Mix well.
Making the Dough
  1. Pour the wet mixture over the dry ingredients and fold gently until just blended. Avoid overmixing.
  2. Use two spoons to drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 1.5 inches between each.
Baking
  1. Bake for 17 to 20 minutes until the edges turn golden brown.
  2. Carefully transfer the cookies to a wire rack to cool completely.
Making the Glaze
  1. Whisk the lemon juice with the powdered sugar, adding more sugar as necessary to achieve the desired glaze thickness.
  2. Spoon the glaze over the cooled cookies and sprinkle with lemon zest and poppy seeds.
Setting the Glaze
  1. Allow the cookies to set for about 45 minutes, then store them in an airtight container.

Notes

Best served with coffee or tea. Store in an airtight container in the fridge for up to 3-4 days.