Italian Ricotta Cookie Bars Recipe
- Total Time: 50
- Yield: 16 cookie bars 1x
Description
This cozy Italian ricotta cookie bars recipe delivers soft, cake-like bars bursting with lemon zest and topped with a creamy vanilla glaze. Inspired by traditional ricotta cookies lovingly made by Italian grandmothers, these bars skip the rolling and scooping—making them a simple, satisfying dessert for any occasion.
Ingredients
For the Cookie Bar Base:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup full-fat ricotta cheese
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 tbsp lemon zest (or orange zest for a twist)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- Sprinkles (optional for decoration)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease lightly.
- In a large bowl, cream together butter and sugar until light and fluffy—about 2 to 3 minutes.
- Beat in ricotta, eggs, vanilla, almond extract (if using), and lemon zest. Mix until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture. Stir until just combined—don’t overmix.
- Spread batter evenly into prepared pan.
- Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 20 minutes.
- While bars cool, whisk glaze ingredients until smooth.
- Pour glaze over cooled bars and top with sprinkles, if using.
- Allow glaze to set before slicing into 16 squares.
Notes
- Use full-fat ricotta for the richest flavor and texture.
- Swap lemon zest for orange if you prefer a citrus twist.
- These bars are great for parties—just adjust the sprinkles for seasonal flair.
- Perfect for cookie exchanges, potlucks, or make-ahead holiday treats.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert, Snack
- Cuisine: Italian-American
Nutrition (Per Bar)
- Calories: 210
- Fat: 9g
- Carbohydrates: 30g
- Sugar: 18g
- Protein: 3g
- Fiber: 0.5g
How to Make Italian Ricotta Cookie Bars
- This easy ricotta cookie bars recipe transforms the classic cookie into one-pan magic. No chilling. No scooping. Just mix, bake, glaze, and enjoy.
- Pro Tip: Use room-temp ingredients so the batter blends evenly and bakes beautifully.
How Long to Cook Italian Ricotta Cookie Bars
- Bake at 350°F (175°C) for 28–32 minutes. They should be lightly golden and pass the toothpick test. Moist, not dry, is the sweet spot.
What to Serve With Italian Ricotta Cookie Bars
- Pair these soft, sweet bars with:
- A bold espresso or creamy cappuccino
- A chilled shot of limoncello
- A scoop of vanilla gelato
- Fresh berries like strawberries or blueberries
Round out your dessert spread with Soft Lemon Ricotta Cookies or Traditional Cannoli with Ricotta Filling
How to Reheat Italian Ricotta Cookie Bars
They’re delicious at room temperature, but for a warm bite:
- Microwave a single bar for 10–15 seconds.
- Don’t overheat—the glaze can melt and get messy.
How to Freeze Italian Ricotta Cookie Bars
To freeze:
- Wrap each bar in plastic wrap.
- Store in an airtight container or freezer bag.
- Keep frozen for up to 3 months.
This recipe is for informational purposes only. Nutrition facts are estimates. Always consult a certified nutritionist or dietitian for dietary advice.
FAQs
Can I make this gluten-free?
- Yes! Use a 1:1 gluten-free flour blend and gluten-free baking powder.
Can I use low-fat ricotta?
- You can, but expect a slightly drier, less creamy texture.
Can I double the recipe?
- Absolutely. Use two 9×13 pans or a large sheet pan and increase bake time by 5–10 minutes.