Italian Ricotta Cookie Bars
In these Italian ricotta cookie bars, you get all the flavor, plus the amazingly soft, delicious, cakey texture of ricotta cookies—but without the hassle of making individual cookies.
Directions
Recipe Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup white sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 extra large eggs, at room temperature
- 8 ounces whole milk ricotta cheese, at room temperature
- 1 teaspoon freshly grated lemon zest
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 1/4 cups confectioner's sugar
- 1 tablespoon unsalted butter, melted
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 3 teaspoons whole milk, or more as needed
- nonpareil sprinkles, as needed
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