Name: Italian Ricotta Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: For the cookies:; 2 sticks (1 cup or ½ pound unsalted butter, softened to room temperature); 1 ¾ cups granulated sugar; 2 large eggs; 1 container (15 ounces whole milk ricotta cheese, drained if very watery); 2 tablespoons pure vanilla extract; 4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; For the glaze:; 4 - 5 tablespoons milk (whole or 2% is recommended); 1 ½ cups powdered sugar (sifted to remove lumps); 1 teaspoon almond extract; Sprinkles (for decoration (nonpareils or your favorite))

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Description of this recipe: These Italian Ricotta Cookies are a classic treat, known for their incredibly soft, almost cake-like texture and subtle sweetness. They are a delightful balance of simplicity and indulgence, perfect for any occasion, from holiday gatherings to a comforting afternoon snack.

Why you will love this recipe: You will adore these cookies for their melt-in-your-mouth texture and the delicate flavor that comes from the ricotta cheese. The almond glaze adds a touch of elegance and a hint of nutty sweetness, while the colorful sprinkles bring a playful charm. This recipe is surprisingly easy to make and yields a generous batch, making it ideal for sharing or savoring over several days. These cookies offer a taste of authentic Italian baking, bringing warmth and joy to your kitchen.

Introduction

Italian Ricotta Cookies are more than just a dessert; they are a cherished tradition passed down through generations. These delightful little treats embody the spirit of Italian baking: simple ingredients transformed into something truly special. The magic lies in the ricotta cheese, which imparts an unparalleled softness and moistness to the cookies, setting them apart from typical sugary baked goods.

Growing up, these cookies were a staple at family gatherings, their familiar scent filling the air with warmth and anticipation. My grandmother, Nonna Emilia, always made a huge batch, her hands moving with practiced ease as she mixed the dough and drizzled the glaze. Each cookie was a little piece of love, a tangible connection to our heritage.

This recipe is a tribute to Nonna Emilia and her unwavering dedication to creating delicious memories. I’ve adapted her original recipe to make it even more accessible for home bakers, but the essence remains the same: simple ingredients, heartfelt preparation, and a whole lot of love. Whether you’re a seasoned baker or just starting out, these Italian Ricotta Cookies are sure to become a cherished part of your own traditions.

The key to achieving the perfect texture lies in using high-quality ricotta cheese and avoiding overmixing the dough. The goal is to create a light and airy batter that will bake into soft, pillowy cookies. The almond glaze adds a touch of sweetness and a beautiful sheen, while the sprinkles bring a festive touch. Feel free to experiment with different extracts, such as lemon or orange, to customize the flavor to your liking.

Making these cookies is a joyful experience, one that fills your kitchen with the comforting aroma of vanilla, almond, and warm baked goods. It’s a chance to slow down, connect with loved ones, and create something truly special. So gather your ingredients, put on some Italian music, and prepare to embark on a culinary journey that will transport you to the heart of Italy.

Ingredients:

For the cookies:

2 sticks (1 cup or ½ pound) unsalted butter, softened to room temperature
1 ¾ cups granulated sugar
2 large eggs
1 container (15 ounces) whole milk ricotta cheese, drained if very watery
2 tablespoons pure vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda

For the glaze:

4 – 5 tablespoons milk (whole or 2% is recommended)
1 ½ cups powdered sugar, sifted to remove lumps
1 teaspoon almond extract
Sprinkles, for decoration (nonpareils or your favorite)

Preparation:

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). While the oven is heating, prepare your baking sheets by lining them with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Continue mixing until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for creating a tender cookie, as it incorporates air into the batter. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.

Step 3: Add Eggs, Ricotta, and Vanilla

Add the eggs one at a time, mixing well after each addition. Next, add the ricotta cheese and vanilla extract. Mix until everything is thoroughly combined and the batter is smooth. Be careful not to overmix at this stage, as it can result in tough cookies.

Step 4: Combine Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Whisking ensures that the leavening agents are evenly distributed throughout the flour.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing; the batter should be soft and slightly sticky. A few streaks of flour are perfectly fine.

Step 6: Shape and Bake

Roll or scoop the dough into teaspoon-sized balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 7: Bake

Bake for 8-10 minutes, or until the edges of the cookies are lightly golden brown. Keep a close eye on them, as they can burn easily. The cookies should still be soft to the touch.

Step 8: Cool

Remove the baking sheets from the oven and allow the cookies to cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.

Step 9: Prepare the Glaze

While the cookies are cooling, prepare the glaze. In a medium bowl, whisk together the milk, powdered sugar, and almond extract until smooth. Add more milk, one tablespoon at a time, until the glaze reaches your desired consistency. It should be thick enough to coat the cookies but thin enough to drip slightly.

Step 10: Glaze and Decorate

Once the cookies are completely cool, dip the tops of each cookie into the glaze, allowing the excess glaze to drip off. Immediately place the glazed cookies back on the wire rack and sprinkle with your favorite sprinkles. The sprinkles will adhere best if applied while the glaze is still wet.

Step 11: Let Set

Allow the glaze to set completely before serving or storing the cookies. This will take about 30 minutes.

COOKING Rating: Easy

Serving Suggestions:

Enjoy these cookies with a cup of coffee or tea for a comforting afternoon treat.
Serve them as part of a dessert platter at parties and gatherings.
Pack them in lunchboxes for a sweet surprise.
Give them as a thoughtful homemade gift.
Pair them with a scoop of vanilla ice cream for a decadent dessert.

Tips:

Use high-quality ricotta cheese for the best flavor and texture.
Make sure the butter is softened to room temperature for easy creaming.
Avoid overmixing the dough, as it can result in tough cookies.
Use parchment paper to prevent the cookies from sticking to the baking sheets.
Cool the cookies completely before glazing to prevent the glaze from melting.
Store the cookies in an airtight container at room temperature for up to 3 days.
Freeze unglazed cookies for up to 2 months. Thaw completely before glazing.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Nutritional Information (per cookie, approximate):

Calories: 108 kcal
Protein: 1 gram
Sodium: 25 mg

Conclusion

Italian Ricotta Cookies are a testament to the beauty of simple ingredients and the power of tradition. These soft, melt-in-your-mouth cookies are a delightful treat that will bring joy to your kitchen and warmth to your heart. Whether you’re baking them for a special occasion or simply craving a taste of comfort, these cookies are sure to become a cherished family favorite. So, gather your ingredients, put on some Italian music, and embark on a culinary journey that will transport you to the heart of Italy.

Questions and Answers about Italian Ricotta Cookies:

Q1: Can I use part-skim ricotta cheese instead of whole milk ricotta?

A: While you can use part-skim ricotta cheese, I highly recommend using whole milk ricotta for the best flavor and texture. Whole milk ricotta has a higher fat content, which contributes to the cookies’ moistness and richness. Part-skim ricotta may result in drier cookies. If you do use part-skim, consider adding an extra tablespoon of butter or shortening to the recipe to compensate for the reduced fat content. Make sure to drain any excess water from the ricotta prior to baking.

Q2: My cookies spread too much during baking. What did I do wrong?

A: There are several reasons why your cookies might have spread too much. First, ensure that your oven temperature is accurate. An oven that is too hot can cause the butter in the dough to melt too quickly, leading to spreading. Second, make sure your butter is properly creamed with the sugar, but not excessively softened. Butter that is melted or too soft will result in flatter cookies. Finally, avoid overmixing the dough, as this can develop the gluten in the flour, making the cookies tougher and more prone to spreading. Chilling the dough for 30 minutes before baking can also help prevent excessive spreading.

Q3: Can I substitute the almond extract in the glaze with another flavor?

A: Absolutely! Feel free to experiment with different extracts to customize the flavor of the glaze. Vanilla extract is a classic choice, and lemon or orange extract can add a bright, citrusy twist. You could also try using a small amount of anise extract for a more traditional Italian flavor. Start with a small amount (about 1/2 teaspoon) and adjust to your liking. Just be sure to use pure extracts for the best flavor.

Q4: How do I store these cookies to keep them fresh?

A: To keep your Italian Ricotta Cookies fresh, store them in an airtight container at room temperature. They will stay moist and delicious for up to 3 days. Avoid storing them in the refrigerator, as this can dry them out. For longer storage, you can freeze unglazed cookies for up to 2 months. Thaw them completely at room temperature before glazing and decorating.

Q5: Can I add chocolate chips or other mix-ins to the cookie dough?

A: Yes, you can certainly add chocolate chips or other mix-ins to the cookie dough to create a more customized treat. Mini chocolate chips, chopped nuts, dried cranberries, or even citrus zest would all be delicious additions. Add about 1/2 to 1 cup of your chosen mix-ins to the dough after the flour has been incorporated, and gently fold them in until evenly distributed. Be careful not to overmix. Adding too many mix-ins may affect the texture of the cookies, so keep the total amount reasonable.

Italian Ricotta Cookies

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Dessert

Cuisine Italian

Calories 108 kcal

Ingredients

For the cookies:
2 sticks 1 cup or ½ pound unsalted butter, softened to room temperature
1 ¾ cups granulated sugar
2 large eggs
1 container 15 ounces whole milk ricotta cheese, drained if very watery
2 tablespoons pure vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
For the glaze:
4 – 5 tablespoons milk whole or 2% is recommended
1 ½ cups powdered sugar sifted to remove lumps
1 teaspoon almond extract
Sprinkles for decoration (nonpareils or your favorite)

Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). While the oven is heating, prepare your baking sheets by lining them with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Continue mixing until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for creating a tender cookie, as it incorporates air into the batter. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
Step 3: Add Eggs, Ricotta, and Vanilla
Add the eggs one at a time, mixing well after each addition. Next, add the ricotta cheese and vanilla extract. Mix until everything is thoroughly combined and the batter is smooth. Be careful not to overmix at this stage, as it can result in tough cookies.
Step 4: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Whisking ensures that the leavening agents are evenly distributed throughout the flour.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing; the batter should be soft and slightly sticky. A few streaks of flour are perfectly fine.
Step 6: Shape and Bake
Roll or scoop the dough into teaspoon-sized balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 7: Bake
Bake for 8-10 minutes, or until the edges of the cookies are lightly golden brown. Keep a close eye on them, as they can burn easily. The cookies should still be soft to the touch.
Step 8: Cool
Remove the baking sheets from the oven and allow the cookies to cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
Step 9: Prepare the Glaze
While the cookies are cooling, prepare the glaze. In a medium bowl, whisk together the milk, powdered sugar, and almond extract until smooth. Add more milk, one tablespoon at a time, until the glaze reaches your desired consistency. It should be thick enough to coat the cookies but thin enough to drip slightly.
Step 10: Glaze and Decorate
Once the cookies are completely cool, dip the tops of each cookie into the glaze, allowing the excess glaze to drip off. Immediately place the glazed cookies back on the wire rack and sprinkle with your favorite sprinkles. The sprinkles will adhere best if applied while the glaze is still wet.
Step 11: Let Set
Allow the glaze to set completely before serving or storing the cookies. This will take about 30 minutes.