Italian Ricotta Cookies
Italian Ricotta Cookies are Bursting with flavor and boasting a tender, cake-like texture, these cookies are a true delight for your taste buds. Originating from Italy, they have become a beloved treat in households around the world.
Made with creamy ricotta cheese, these cookies are wonderfully soft and moist. Whether enjoyed on their own or adorned with a drizzle of icing and colorful sprinkles, Italian Ricotta Cookies are sure to bring joy to any occasion. So, grab your apron and get ready to indulge in this delightful Italian delicacy!
What you’ll love about this recipe:
Ricotta Cookies Ingredients
- 2 ½ Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Cup Unsalted Butter, Softened
- 1 ½ Cups Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract or Almond Extract
- 1 Cup Whole-Milk Ricotta Cheese
For the icing:
- 2 Cups Powdered Sugar
- 4-6 Tablespoons Whole Milk
- 1 Teaspoon Vanilla Extract or Almond Extract
- Sprinkles or Colored Sugar for Decoration (optional)
Italian Ricotta Cookies Recipe
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gently fold in the ricotta cheese until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. The center should be set but still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the icing. In a medium-sized bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and well combined. If desired, add a few drops of food coloring to achieve your desired color.
- Once the cookies have cooled, drizzle or spread the icing over the tops of the cookies. Add sprinkles or colored sugar for decoration if desired.
- Allow the icing to set before storing the cookies in an airtight container. These cookies can be enjoyed for up to 5 days.
Tips & Tricks
- Choose the right ricotta: Opt for a lightweight and fluffy ricotta cheese that isn’t overly watery. This will ensure a smooth texture and enhance the flavor of your cookies.
- Flavor the glaze: Add some extra flavor to your cookies by incorporating different extracts or zests into the glaze. Lemon zest or almond extract are popular choices that can complement the ricotta flavor perfectly.
- Chill the dough: To prevent the cookies from spreading too much during baking, it’s essential to chill the dough for at least 2 hours before shaping and baking. This will help the cookies maintain their shape and result in a soft and pillowy texture.
- Use a cookie scoop: To ensure uniformity in size, consider using a cookie scoop to portion out the dough. This will help you achieve evenly baked cookies that look professional.
- Dip in glaze strategically: When glazing the cookies, dip only a few at a time to prevent the glaze from hardening before you can add any decorations or sprinkles. This technique allows you to customize each cookie while the glaze is still pliable.
FAQs about Italian Ricotta Cookies
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Italian Ricotta Cookies
Yield:
36
Prep Time:
15 minutes
Cook Time:
15 minutes
Additional Time:
45 minutes
Total Time:
1 hour 15 minutes
Italian Ricotta Cookies are Bursting with flavor and boasting a tender, cake-like texture, these cookies are a true delight for your taste buds. Originating from Italy, they have become a beloved treat in households around the world.
Ingredients
- 2 ½ Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Cup Unsalted Butter, Softened
- 1 ½ Cups Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract or Almond Extract
- 1 Cup Whole-Milk Ricotta Cheese
For the icing:
- 2 Cups Powdered Sugar
- 4-6 Tablespoons Whole Milk
- 1 Teaspoon Vanilla Extract or Almond Extract
- Sprinkles or Colored Sugar for Decoration (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gently fold in the ricotta cheese until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. The center should be set but still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the icing. In a medium-sized bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and well combined. If desired, add a few drops of food coloring to achieve your desired color.
- Once the cookies have cooled, drizzle or spread the icing over the tops of the cookies. Add sprinkles or colored sugar for decoration if desired.
- Allow the icing to set before storing the cookies in an airtight container. These cookies can be enjoyed for up to 5 days.
Notes
- The addition of lemon zest or almond extract to the cookie batter can add extra flavor and aroma.
- Feel free to customize the icing by adding lemon juice or other extracts to enhance the taste.
- For variation, you can add chopped nuts or mini chocolate chips to the cookie batter.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 57mgCarbohydrates: 22gFiber: 0gSugar: 15gProtein: 2g
