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
Scale
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