Description
Delicious Italian Ricotta Cookies featuring a soft, cakey texture enhanced with creamy ricotta cheese and topped with a sweet almond or anise glaze and colorful sprinkles. Perfectly baked to a tender finish, these cookies make a delightful treat for any occasion.
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 necessary)
- 2 teaspoons Vanilla Extract
- 3 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Glaze
- 2 cups Powdered Sugar
- 2 to 3 Tablespoons Milk
- 1/2 teaspoon Almond or Anise Extract
Toppings
- Sprinkles or Nonpareils
Instructions
- Beat Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together for 3-4 minutes until the mixture becomes light and fluffy, creating a smooth base for your cookie dough.
- Add Ricotta, Eggs, and Extracts: Incorporate the drained whole-milk ricotta cheese, eggs, vanilla extract, and any optional extracts (almond or anise) or zest into the butter mixture. Mix until smooth and all ingredients are thoroughly combined.
- Combine Dry Ingredients: Fold the flour, baking powder, and salt into the wet mixture, stirring on low speed just until everything is combined. Be careful not to overmix the dough to ensure a soft texture. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
- Preheat Oven 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 promote even baking.
- Shape and Bake Cookies: Scoop rounded tablespoons of chilled dough onto the prepared baking sheets, spacing them evenly to allow for slight spreading. Bake for 12-15 minutes. The centers may look slightly underbaked but will set as they cool.
- Cool Completely: Remove the cookies from the oven and let them cool on the baking sheets until completely cooled. This step is crucial before glazing to prevent melting the glaze.
- Prepare the Glaze: Whisk together powdered sugar, milk, and almond or anise extract until you have a thick, smooth glaze. Add milk gradually to reach the desired consistency, avoiding a runny glaze.
- Glaze and Decorate Cookies: Dip the tops of the cooled cookies into the glaze or spoon the glaze over them. Immediately sprinkle with nonpareils or sprinkles while the glaze is still wet for a colorful finish.
- Set the Glaze: Allow the glazed cookies to sit for 20-30 minutes so that the glaze can fully set before serving or storing.
Notes
- The best Italian Ricotta Cookies feature a thick, soft, and cakey texture that pairs beautifully with an almond or anise-flavored glaze.
- Using light-colored baking sheets helps to prevent over-browning and promotes even baking.
- Be sure to drain any excess liquid from the ricotta cheese before mixing to avoid soggy dough.
- Do not overbake the cookies; slightly underbaked centers will continue to cook as they cool.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 237 kcal
- 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
