Easter ricotta cookies
- Difficulty: Easy
- Prep time: 60 min
- Cook time: 25 min
- Serving: 10
- Cost: Low
- Note + the resting time of the shortcrust pastry in the fridge (at least 3 hours)???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????
PRESENTATION
Easter ricotta cookies are a beloved treat in Southern Italy when spring rolls around—bringing a tender, moist bite that's just hard to resist. These Italian ricotta cookies are famous, really famous, for their soft texture, thanks to the ricotta cheese that keeps them light and fluffy inside. And look, people get super creative with them. Rolling out the dough, they cut all sorts of Easter shapes—bunnies, eggs, even little bells. Some folks keep it pretty simple with just a dusting of powdered sugar. Others? They go all out, dipping them in dark chocolate or spreading on sweet jam before sandwiching two together. Thing is, the Easter ricotta cookies tradition shows how much Italians love using ricotta, especially around the holidays. Every family seems to have their own twist, maybe a hint of lemon zest or a special glaze—setting them apart from the Greek versions you'll see elsewhere.
In Southern Italy, you'll spot these cookies at just about any festive gathering—buffets, family lunches, and packed up for Easter Monday picnics. They’re the kind of treat that really works for everyone, even if you’re not much of a baker. Why? Because the dough comes together easily, and the decorations are totally up to you. Seriously good. It’s fun to get the kids involved—letting them help cut out shapes or drizzle on some chocolate. And here's the thing: people love wrapping up a batch of these lemon ricotta cookies as gifts, stacking them in decorated boxes or bags tied with ribbons. The soft bite, the sweet hint of lemon, and that homemade feel make them perfect for sharing with friends or bringing to a picnic in the countryside. Compared to other traditional Easter cookies, these are about keeping things simple, letting the fresh dairy flavor of the ricotta shine. Whether you go for a crispy edge or keep them totally soft, this ricotta cookies recipe captures the joy, the creativity, of Italian Easter desserts. No wonder they're a favorite every year, adding a touch of festive charm to any occasion. Really, no question.
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INGREDIENTS
- for about 30 cookies (or 15 sandwich cookies)
- Type 00 flour 2.4 cups (300 g)
- Cow's milk ricotta cheese 0.6 cup (150 g)
- Sugar 0.7 cup (130 g) - Approximately 2/3 cup (about 4.6 ounces)
- Eggs 1
- Egg yolks 2
- Fine salt 1 pinch
- for filling
- Spreadable hazelnut cream 1 cup (225 g)
- for decorating
- Dark chocolate 3 oz (80 g)
- Powdered sugar to taste
How to prepare Easter ricotta cookies
To prepare the Easter ricotta cookies, start with the ricotta: drain it very well and then sift it into a large bowl to remove lumps and make it smoother 1. Add the sugar 2 and a pinch of salt 3.
Mix with a rubber spatula until the mixture is homogeneous and creamy 4. Then add the egg yolks 5 and the whole egg 6.
Continue mixing 7 to combine everything. Sift the flour as well 8 and begin incorporating it into the bowl with a spatula 9.
As soon as the mixture comes together, move to the work surface and finish kneading by hand 10. After forming into a disk 11 and wrapping it in plastic wrap, let it rest in the refrigerator for at least 3 hours or overnight. Once resting time is over, work the dough again to restore elasticity and roll it out with a rolling pin on a floured surface 12.
You should obtain a thickness of about 3/16 in (5 mm) 13. Cut out the cookies with cookie cutters: we used whole oval shapes 14 and others with a shaped center 15 to make the jam-filled sandwich cookies.
We also chose Easter-themed cutters; with these quantities you will get about 30 cookies 16. Arrange the cookies on a baking sheet lined with parchment paper 17 and bake in a preheated conventional oven at 347°F for about 20 minutes; if toward the end the cookies still look pale, move the baking sheet to the top rack before taking them out and let them cool 18.
Meanwhile, chop and melt the chocolate in a double boiler or in the microwave. When the cookies are completely cool, use a paper piping cone to draw the border and the details of the shapes 19 20. For the sandwich cookies, transfer the hazelnut spread into a piping bag without a tip 21.
Fill the bases in the center 22, close with the cookie that has the shaped center 23 and dust the surface with powdered sugar 24.
Match the two parts together 25 and let the dark chocolate set 26. Your Easter ricotta cookies are ready to be enjoyed 27!
The Easter ricotta cookies keep for 3–4 days in a tin box or under a glass cloche.