Ricotta Cookies with Amarena Cherries

close up of amarena cherry and ricotta cookies.

5 from 1 vote

Ricotta Cookies with Amarena Cherries

This recipe was inspired by the flavors of Zeppole di San Giuseppe, a classic Italian Easter pastry. Soft ricotta cookies with a light lemon flavor are studded with pieces of sweet amarena cherries and topped with a vanilla glaze.

Prep Time15

Cook Time20

Chill Time30

Total Time1 5

Course: Dessert

Cuisine: Italian

Diet: Vegetarian

Servings: cookies

Calories: 115kcal

Author: Olivia Parsons

Ingredients

½ cup salted butter, room temperature 113g
1 cup granulated sugar 200g
2 large eggs
8 oz ricotta cheese, drained 250g
1 tablespoon vanilla extract
¼ teaspoon almond extract
1 lemon
2½ cups all-purpose flour 300g
1 teaspoon baking powder
½ teaspoon salt
½ cup pitted Amarena cherries, drained and halved 120g
2 cups icing sugar 220g
1 tablespoon milk
1 teaspoon vanilla extract

Instructions

In a large bowl, cream together the butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs, ricotta, extracts, and zest of the lemon. Mix just until combined.
Add the flour, baking powder, and salt to the mixture. Use a spatula to lightly mix the dry ingredients on top, then gently fold into the wet ingredients until just combined. Lightly fold in the chopped Amarena cherries.
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
While the dough chills, preheat the oven to 325ºF and prepare 2 large baking sheets with parchment paper.
Use a 1 tablespoon cookie scoop to scoop the dough into 36 cookies. Place on the baking sheets with a little room for them to spread. Bake for 16-20 minutes until the tops are bouncy and the bottoms are golden, swapping the racks halfway through. Transfer to a wire rack to cool completely.
Once cookies are cooled, mix the icing sugar, milk, 1 teaspoon vanilla extract, and juice of half the lemon in a small bowl. It should be fairly thick. Dip the top of each cookie into the icing, shaking off the excess. Place back on the wire rack on top of the baking sheet for the icing to solidify. Enjoy!

Notes

This recipe is adapted from Lidia Bastianich.
The almond extract enhances the cherry flavor of the cookies. If you're nut-free, simply omit this extract.
Store cookies in an airtight container with parchment paper between layers for up to 4 days. They also taste delicious cold from the fridge.
To freeze cookies: Place cookies on a baking sheet and place in the freezer for 20 minutes. Then transfer to an airtight container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature in a single layer on a baking sheet, as the icing may form a little condensation.

Nutrition facts are an estimate

Nutrition