Description
These Italian Ricotta Cookies are soft, tender, and cake-like with a hint of vanilla and a sweet glaze. The ricotta keeps them moist, making them a perfect treat for holidays or everyday enjoyment.
Ingredients
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup whole-milk ricotta cheese
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups powdered sugar (for glaze)
- 2 to 3 tablespoons milk (for glaze)
- 1/2 teaspoon almond extract or anise extract (for glaze)
- Sprinkles or nonpareils
Instructions
- Beat softened butter and granulated sugar together for 3–4 minutes until light and fluffy.
- Add ricotta cheese, eggs, and vanilla extract. Mix until smooth and well combined.
- Mix in flour, baking powder, and salt until just combined.
- Cover dough and refrigerate for at least 30 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop rounded tablespoons of chilled dough onto sheets, spacing apart.
- Bake for 12–15 minutes, until bottoms are set and centers are slightly soft.
- Let cookies cool completely before glazing.
- Whisk powdered sugar, milk, and extract to make glaze.
- Dip tops of cookies in glaze, add sprinkles, and let set.
Notes
- Use whole-milk ricotta for best texture, and drain if too wet.
- Chilling the dough helps cookies hold shape and improves texture.
- Flavor variations include lemon, orange, almond, or chocolate chip zest.
- Freeze unglazed cookies and add glaze after thawing.
- Best enjoyed within 2–3 days for peak softness and flavor.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
