Description
These Italian Ricotta Cookies are soft, moist, and lightly sweetened, featuring a rich ricotta-infused dough topped with a smooth vanilla glaze and festive sprinkles. Perfect for celebrations or everyday treats, they offer a tender crumb and delicate flavor that melts in your mouth.
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 cookie dough.
- Combine Wet Ingredients: Add the drained ricotta cheese, eggs, vanilla extract, and any optional extracts or zest to the butter-sugar mixture. Mix until fully combined and smooth to ensure even flavor distribution.
- Incorporate Dry Ingredients: Fold in the flour, baking powder, and salt gently. Mix on low speed just until the mixture is combined, taking care not to overmix to keep the cookies tender. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
- Prepare and Preheat: While chilling the dough, preheat your oven to 350°F (175°C). Line two light-colored baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop and Bake: Using a rounded tablespoon, scoop the dough onto the prepared baking sheets, spacing them adequately. Bake for 12-15 minutes; the centers may appear slightly underbaked but will set as they cool. Remove from oven and allow cookies to cool completely before glazing.
- Mix the Glaze: Whisk together powdered sugar, milk, and your chosen almond or anise extract until the glaze is thick and smooth. Add milk gradually to avoid a runny consistency.
- Glaze and Decorate: Dip the tops of the cooled cookies into the glaze, or spoon additional glaze over them. Immediately decorate with sprinkles or nonpareils while the glaze is still wet. Let the glaze set for 20-30 minutes before serving.
Notes
- Be sure to drain any excess liquid from the ricotta to prevent the dough from becoming too wet.
- Use light-colored baking sheets to avoid overbrowning the bottoms of the cookies.
- Do not overmix the dough after adding the dry ingredients to maintain a tender texture.
- The glaze should be thick enough to coat but not so thin that it drips excessively; adjust milk quantity accordingly.
- Store cookies in an airtight container for up to 3 days to maintain freshness.
