Grapefruit Ricotta Cookies

42 cookies
30 min

Adapted from the great Lidia Bastianich's famous Lemon Ricotta cookies, these Grapefruit Ricotta Cookies have just a subtle undertone of grapefruit. For those who are a bit afraid of grapefruit's intensity, tang, and bitterness, these cookies are for you.

They have all the flavor, but none of that bite!

Pairing Grapefruit & Ricotta

The strong flavor of grapefruit paired with the smooth and creamy ricotta offset each other perfectly to make for a delicately flavored bite.

If you don't have ricotta at home, it's easy to make yourself in under 30 minutes! And it tastes way better than store bought. See how to here.

Grapefruit Ricotta Cookies
Recipe details
  • 42  cookies
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter room temperature
  • 2 large eggs room temperature
  • 8 ounces fresh whole-milk ricotta drained, homemade or store-bought
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons grapefruit zest from 1 large grapefruit, plus more for sprinkling on top of icing (optional)
  • 1/4 cup freshly squeezed grapefruit juice, strained
  • 2 cups powdered sugar sifted

Preheat oven to 325 degrees F. Sift together flour, baking powder and salt into a bowl and set aside. Line 2 sheet pans with parchment paper and set aside
Cream the sugar and butter in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Reduce the speed to medium and crack in the eggs one at a time, beating well in between additions. Add in the ricotta, vanilla and grapefruit zest, and beat to combine. Add the flour mix and beat on low until just combined, but do not overmix
Drop the dough in heaping tablespoons onto the sheet pans. Place in oven and bake, rotating pans halfway through the baking time, until the cookies are puffed, golden and cooked all the way through, about 20 to 22 minutes. Remove and cool on wire racks
When the cookies are completely cool, make the glaze. In a bowl, whisk together the powdered sugar and grapefruit juice to make a smooth glaze. Adjust the consistency with a little water or more confectioner’s sugar to make a glaze thick enough to stick to the cookies when dipped. Dip the tops of the cookies in the glaze, sprinkle with additional grapefruit zest, if desired, and place on cooling racks to allow icing to set
  • Store cooled cookies in a tightly sealed container
  • Cookies will keep at room temperature for up to a week
  • Adapted from Lidia Bastianich
Kim |
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  • Cso51108026 Cso51108026 on Aug 10, 2022

    Mmmmmm..... I bet these are wonderful - have you ever tried with lime?? I don't have a grapefruit, but I've got 3 limes taking up residence on my countertop! lol

    THANK YOU for the nod to making ricotta - it is SO simple! It's also the same process for making paneer, an Indian cheese (In Ecuador, we just called it "campo" cheese - humble, camp, home, farmer's, you get the idea...) But these are skills our grandmothers had and somehow they skipped a generation - time to bring some of this back before the art is lost!! Great post, and *beautiful* pictures!! ~Chrissie