Description
This Italian Ricotta Cookies recipe yields soft, tender cookies with a light and fluffy texture, enhanced by creamy ricotta cheese and a sweet almond glaze. Perfect for a delightful treat that combines the richness of butter with a delicate vanilla and almond flavor, topped with optional festive sprinkles.
Ingredients
Scale
Cookie Ingredients
- 2 sticks butter, softened (1/2 pound)
- 1 ¾ cup granulated sugar
- 2 large eggs
- 1 container ricotta cheese (15 oz.)
- 2 tablespoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4-5 tablespoons milk
Glaze Ingredients
- 1 ½ cups powdered sugar
- 1 teaspoon almond extract
- 4-5 tablespoons milk (adjusted in the glaze for consistency)
- Non-pareils or sprinkles (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or use ungreased baking sheets for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth texture for the cookies.
- Add Wet Ingredients: Beat in the eggs, ricotta cheese, and vanilla extract until the ingredients are fully combined, creating a rich and creamy dough base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ricotta mixture, mixing just until incorporated to avoid overworking the dough and keeping the cookies tender.
- Form Cookies: Scoop or roll the dough into teaspoon-sized balls and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are just lightly golden, ensuring the centers remain soft and moist. Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
- Make the Glaze: In a medium bowl, whisk together the powdered sugar, almond extract, and 4-5 tablespoons milk until the glaze is smooth and of dipping consistency.
- Glaze the Cookies: Dip the tops of the cooled cookies into the glaze, then return them to the wire rack to allow the glaze to set slightly.
- Add Sprinkles: Immediately after glazing, sprinkle non-pareils or other decorative sprinkles on top before the glaze sets for a fun and festive finish.
Notes
- Use full-fat ricotta cheese for the creamiest texture.
- The dough can be chilled for 30 minutes to make it easier to handle, but it’s not required.
- If glaze is too thick, add milk a teaspoon at a time to reach desired consistency.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- These cookies freeze well; freeze before glazing and glaze after thawing.
