Easy ricotta cookies recipe Soft delicious Italian treats Learn the techniquetech for baking these amazing ricotta cookies Quick simple baking
Total Time:45 minutes
Yield:24 cookies
Ingredients
All-Purpose Flour
Whole Milk Ricotta Cheese
Granulated Sugar
Eggs
Unsalted Butter
Baking Powder
Vanilla Extract
Lemon Zest
Salt
Powdered Sugar
Milk or Lemon Juice
Vanilla Extract
Sprinkles (optional)
Instructions
Prepare the Dough: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
Incorporate the Ricotta: Add the ricotta cheese to the butter mixture and mix until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. This will make it easier to handle.
Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Shape the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
Bake: Bake for 12-15 minutes, or until the edges are lightly golden.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Make the Glaze: In a small bowl, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract until smooth. Add more liquid if needed to reach the desired consistency.
Glaze and Decorate: Once the cookies are completely cool, dip the tops in the glaze and immediately sprinkle with sprinkles (if using).
Set the Glaze: Let the glaze set before serving.
Notes
Indulge in the soft, cakey goodness of Italian Ricotta Cookies. This recipe guides you through creating the perfect batch, exploring their history, texture secrets, and delicious variations.
