Italian Ricotta Cookies are little perfect little bites of cake. They are soft, with a mild flavor, and topped with colorful sprinkles!
Delicate Italian ricotta cookies with an almond flavored glaze. Very good!
Italian Ricotta cookies are a classic cookie favorite! This soft and moist ricotta cookie recipe is flavored with almond extract and lemon juice and zest for a bright flavor, and topped with a simple almond-flavored glaze.
soft, cake-like little cookies with lovely flavor and a tasty icing on top! They are easy to make and perfect for any occasion.
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Ingredients
**For the cookies:**
– 2 cups (250g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup (113g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 1 large egg
– 1 cup (250g) whole milk ricotta cheese
– 1 teaspoon vanilla extract
– Zest of 1 lemon (optional, for added flavor)
**For the glaze:**
– 1 1/2 cups (180g) powdered sugar
– 3 tablespoons milk or fresh lemon juice
– 1/2 teaspoon vanilla extract
– Sprinkles (optional, for decoration)
Instructions
1. **Preheat the oven:**
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. **Mix dry ingredients:**
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. **Cream butter and sugar:**
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
4. **Add wet ingredients:**
Beat in the egg, ricotta cheese, vanilla extract, and lemon zest (if using) until well combined.
5. **Combine dry and wet ingredients:**
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. **Scoop the dough:**
Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. **Bake:**
Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. They should remain soft and cake-like.
8. **Cool:**
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
9. **Make the glaze:**
In a small bowl, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract until smooth. Adjust the consistency by adding more milk (for a thinner glaze) or powdered sugar (for a thicker glaze).
10. **Glaze the cookies:**
Dip the top of each cookie into the glaze, or drizzle the glaze over the cookies using a spoon. Add sprinkles if desired.
11. **Let the glaze set:**
Allow the glaze to set completely before serving or storing.
Tips:
– Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
– For a citrus twist, add orange zest instead of lemon zest.
– These cookies freeze well! Freeze them unglazed, then glaze after thawing.
