Here’s a delicious recipe for Italian Ricotta Cookies. These cookies are soft, moist, and have a delightful light texture. Enjoy baking!
Italian Ricotta Cookies
Ingredients:
For the cookies:
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 cup (240g) ricotta cheese (whole milk or part-skim)
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup (120g) powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Optional: sprinkles for decoration
Instructions:
1. Prepare the dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy.
- Add the egg to the butter mixture and beat until well combined.
- Mix in the ricotta cheese and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
2. Bake the cookies:
- Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked, but they will set as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
3. Prepare the glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but still pourable. Adjust the consistency by adding more milk if needed.
- Once the cookies are completely cooled, drizzle the glaze over the tops. You can use a spoon or dip the tops of the cookies directly into the glaze.
- If desired, add sprinkles on top of the glaze while it is still wet.
4. Let the glaze set:
- Allow the glazed cookies to sit at room temperature until the glaze is set. This usually takes about 30 minutes.
Enjoy your homemade Italian Ricotta Cookies!
These cookies can be stored in an airtight container at room temperature for up to 4 days. They also freeze well if you want to make them ahead of time.