Description
Italian Ricotta Cookies are soft, cakey treats made with creamy ricotta cheese and a tender vanilla-almond glaze. These classic cookies feature a light texture balanced by a sweet, slightly anise-flavored icing adorned with colorful nonpareils or sprinkles, making them perfect for festive occasions or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup Butter (softened)
- 1 1/2 cups Granulated Sugar
- 2 large Eggs
- 1 cup Whole-Milk Ricotta Cheese (drained if needed)
- 2 teaspoons Vanilla Extract
- 3 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Glaze and Decoration
- 2 cups Powdered Sugar
- 2 to 3 Tablespoons Milk
- 1/2 teaspoon Almond or Anise Extract
- Sprinkles or Nonpareils
Instructions
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together for 3-4 minutes until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Incorporate the ricotta cheese (well drained), eggs, vanilla extract, and any optional extracts or zest you prefer. Mix until everything is smooth and fully combined.
- Combine Dry Ingredients: Gently fold in the flour, baking powder, and salt. Mix on low speed just until the flour mixture is incorporated; avoid overmixing to keep the dough tender.
- Chill the Dough: Cover or wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up the dough, which makes it easier to scoop and results in better texture.
- Preheat and Prepare Baking Sheets: While the dough chills, preheat your oven to 350°F (175°C). Line two light-colored baking sheets with parchment paper to prevent sticking and allow even baking.
- Shape Cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them a couple of inches apart to give them room to spread slightly as they bake.
- Bake: Bake the cookies for 12-15 minutes. The centers may appear slightly underbaked, but they will set upon cooling. Let the cookies cool completely on a wire rack before glazing.
- Prepare the Glaze: Whisk together powdered sugar, milk, and your choice of almond or anise extract to form a thick, smooth glaze. Add milk gradually, stopping once desired consistency is reached.
- Glaze and Decorate: Dip the tops of the cooled cookies into the glaze or spoon the glaze over the tops. While the glaze is still wet, sprinkle with colorful nonpareils or sprinkles for a festive finish.
- Set the Glaze: Allow the glazed cookies to rest for 20-30 minutes so the icing can set and harden slightly before serving.
Notes
- The ricotta cheese should be well drained to avoid excess moisture which can affect cookie texture.
- Use light-colored baking sheets to prevent the cookies from browning too much on the bottom.
- The glaze should be thick to coat the cookies well without running off.
- For traditional flavor, almond or anise extract is recommended in the glaze, but vanilla works as a mild alternative.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 237
- Sugar: 22 g
- Sodium: 174 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 41 mg
