Italian Ricotta Cookies
A Soft, Sweet Delight
Italian Ricotta Cookies are a classic treat with a tender, cake-like texture and a sweet glaze that melts in your mouth. These cookies are perfect for holidays, celebrations, or whenever you crave something sweet. Made with ricotta cheese, they’re rich and moist yet wonderfully light—an irresistible addition to any cookie platter.
Let’s explore how to bake these soft, flavorful cookies that bring a touch of Italian tradition to your kitchen!
Why You’ll Love These Cookies
- Soft and moist: These cookies have a tender, cake-like texture thanks to the ricotta cheese.
- Versatile and straightforward: Easy to make and customizable with different flavors and decorations.
- Perfect for any occasion: Their festive appearance makes them great for holidays, weddings, or family gatherings.
- A touch of tradition: These cookies bring the charm of classic Italian baking to your table.
What Ingredients You’ll Need
To make these delicious Italian Ricotta Cookies, gather the following ingredients:
- All-purpose flour (for a soft, light texture)
- Baking powder and baking soda (to help the cookies rise and stay fluffy)
- Salt (to balance the sweetness)
- Butter (for rich flavor and tenderness)
- Granulated sugar (to sweeten the cookies)
- Eggs (to bind the ingredients and add structure)
- Ricotta cheese (the key to the moist, tender texture)
- Vanilla extract (for warm, aromatic flavor)
- Lemon zest or almond extract (optional, for a citrusy or nutty twist)
For the glaze:
- Powdered sugar
- Milk or lemon juice (to make the glaze smooth and flavorful)
- Sprinkles (optional, for a festive finish)
How to Make Italian Ricotta Cookies
- Mix the wet ingredients:
- Cream the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the ricotta cheese, vanilla extract, and optional lemon zest or almond extract.
- Combine the dry ingredients:
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough will be soft and sticky.
- Scoop and bake:
- Drop spoonfuls of dough onto a lined baking sheet, spacing them slightly apart. Bake until the cookies are set and just beginning to turn golden at the edges. Let them cool completely before glazing.
- Make the glaze:
- Whisk together powdered sugar with milk or lemon juice until smooth and pourable. Dip the tops of the cooled cookies into the glaze, allowing the excess to drip off.
- Decorate and serve:
- While the glaze is still wet, top the cookies with colorful sprinkles for a festive touch. Let the glaze set before serving.
Pro Tips for Perfect Italian Ricotta Cookies
- Use Full-Fat Ricotta:
- Full-fat ricotta cheese ensures the cookies are rich and moist. Drain any excess liquid if the ricotta is too watery.
- Don’t Overmix:
- Mix the ingredients just until combined to keep the cookies light and tender.
- Chill the Dough:
- Chilling the dough helps with scooping and prevents the cookies from spreading too much during baking.
- Customize the Glaze:
- For a zesty kick, use lemon juice in the glaze. For a richer flavor, try almond extract or a touch of vanilla.
- Decorate Quickly:
- Add sprinkles immediately after glazing, as the glaze sets quickly.
- Experiment with Shapes:
- Use a cookie scoop for uniform, round cookies or shape the dough into small balls for a more traditional look.
Storage Information
- Store the cookies in an airtight container for up to 3 days at room temperature.
- In the refrigerator: Keep the cookies chilled in an airtight container for up to 1 week to maintain their freshness.
- In the freezer: Freeze the cookies (unglazed) in a freezer-safe container for up to 3 months. Thaw and glaze them just before serving for the best results.
FAQ: Italian Ricotta Cookies
1. What does the ricotta cheese do in the cookies?
Ricotta cheese keeps the cookies moist and tender, giving them a soft, cake-like texture.
2. Can I substitute ricotta cheese?
While ricotta is essential for the traditional texture, you can try using mascarpone or cream cheese for a similar result.
3. Can I make these cookies ahead of time?
Yes! Bake the cookies in advance and store them in the refrigerator or freezer. Glaze them closer to the time of serving for a fresh look and flavor.
4. Can I customize the flavor?
Absolutely! Add lemon zest, almond extract, or even a hint of anise for a unique twist. You can also color the glaze for a festive touch.
5. How do I prevent the cookies from spreading too much?
Chilling the dough for 30 minutes before baking can help the cookies hold their shape.
Bring a Taste of Italy to Your Home
These Italian Ricotta Cookies are a delightful treat that combines simplicity, tradition, and delicious flavor in every bite. Whether you’re baking them for a special occasion or as an everyday indulgence, they’re sure to become a favorite.
So grab your ingredients, whip up a batch, and enjoy these soft, sweet cookies with your family and friends. Buon appetito!
Have you tried Italian Ricotta Cookies? Share your favorite variations or tips in the comments below! 🍪✨
These Italian Ricotta Cookies are delightfully soft and moist, thanks to the addition of creamy ricotta cheese. Topped with a sweet, smooth glaze and a sprinkle of festive decorations, they’re perfect for holidays, special occasions, or a simple treat any day of the week. Easy to make and incredibly delicious, these cookies bring the charm of classic Italian baking to your table! 🍪✨
- 1 cup unsalted butter - softened - 2 sticks
- 1 3/4 cup granulated sugar
- 2 large eggs
- 15 oz ricotta cheese
- 2 tablespoons pure vanilla extract
- 4 cups all-purpose flour
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 4-5 tablespoons milk
- 1 1/2 cups powdered sugar
- 1 teaspoon almond extract
- Colorful sprinkles
- Preheat oven to 350°F. - line baking sheets with parchment paper.
In a medium bowl, combine the flour, baking powder, and baking soda. Set aside
In a mixing bowl, cream the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; mix until well combined. Be sure to drain the extra water off the ricotta cheese.
Slowly the flour mixture to the ricotta mixture; mix well.
Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2 inches apart.
- Bake 8-10 minutes, or until lightly browned. Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
Whisk the milk, powdered sugar, and almond extract in a medium bowl until smooth.
Dip the tops of the cookies into the glaze and set them upright back on the wire rack. Immediately top with sprinkles, which you can put in a small bowl and sprinkle on the cookies.
While the cookies themselves are sturdy and store well, I do not recommend glazing until you are serving. Or, only glaze what you are serving and not what you are storing for later.
