Name: Easy Italian Ricotta Cookies-Soft Chewy Delights
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: Approximately 3-4 dozen cookies
Ingredients: 2 sticks unsalted butter, softened; 1 ¾ cups granulated sugar; 2 large eggs; 1 container (15 ounces) whole milk ricotta cheese; 2 tablespoons pure vanilla extract; 4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 4-5 tablespoons milk; 1 ½ cups powdered sugar; 1 teaspoon almond extract; Non-pareils or sprinkles for decoration (optional)

Italian Ricotta Cookies Recipe that will transport you straight to Nonna’s kitchen! There’s a reason these delightful little cookies are a beloved classic, and it all comes down to their unbelievably tender and slightly cakey texture, a signature characteristic of any truly great Italian Ricotta Cookies Recipe. Imagin extracte a cookie that’s not overly sweet but offers a subtle, melt-in-your-mouth sensation with every bite. That’s the magic of ricotta cheese! It adds a unique moisture and richness that plain butter cookies simply can’t replicate. Perfect for dunking in your morning coffee or tea, sharing at family gatherings, or simply enjoying as a sweet treat whenever the craving strikes, these cookies are incredibly versatile and always a crowd-pleaser. What makes them truly special is their delicate crum extractb and the subtle hint of citrus that often accompanies them, creating a flavor profile that is both comforting and sophisticated. Get ready to impress yourself and everyone you share them with!

Ingredients:

2 sticks unsalted butter, softened to room temperature (this is half a pound of butter)
1 ¾ cups granulated sugar
2 large eggs, at room temperature
1 container (15 ounces) whole milk ricotta cheese, drained if very watery
2 tablespoons pure vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
4-5 tablespoons milk (you might need a little more or less depending on your dough consistency)
1 ½ cups powdered sugar
1 teaspoon almond extract
Non-pareils or sprinkles for decoration (optional)

Cookie Dough Preparation

Creaming the Butter and Sugar

To begin extract crafting these delightful Italian Ricotta Cookies, the first crucial step is to cream together the softened butter and granulated sugar. In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, combine the 2 sticks of softened butter and 1 ¾ cups of granulated sugar. Beat these together on medium speed until the mixture is light, fluffy, and pnon-alcoholic ale yellow in color. This process incorporates air into the dough, which is essential for achieving a tender cookie texture. You’ll want to scrape down the sides of the bowl a few times to ensure everything is well combined. This usually takes about 3-5 minutes.

Adding Wet Ingredients

Once the butter and sugar are properly creamed, it’s time to add the wet ingredients. Crack in the 2 large eggs, one at a time, beating well after each addition until fully incorporated. Don’t rush this step; allowing each egg to be fully mixed in before adding the next helps create a stable emulsion. Next, add the 1 container (15 ounces) of ricotta cheese. I find it helpful to give the ricotta a quick stir in its container before adding it to ensure it’s smooth. Blend this in until just combined. Finally, stir in the 2 tablespoons of pure vanilla extract. The aroma at this stage will already be wonderfully inviting!

Incorporating Dry Ingredients

Now, let’s tackle the dry ingredients. In a separate medium-sized bowl, whisk together the 4 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Whisking these dry ingredients beforehand ensures that the leavening agents are evenly distributed throughout the flour, which will result in uniformly risen cookies. Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined. Be careful not to overmix the dough at this stage, as it can lead to tough cookies.

Achieving the Right Dough Consistency

As you add the dry ingredients, the dough will start to thicken considerably. Once the flour is mostly incorporated, you’ll need to add the milk to achieve the correct consistency. Start by adding 4 tablespoons of milk and mix until it’s just combined. The dough should be soft but not sticky. If it seems a bit too dry and crum extractbly, add the remaining tablespoon of milk, or even a tiny bit more, a teaspoon at a time, until you reach a soft, scoopable dough. The dough should hold its shape without being stiff or overly wet.

Baking the Cookies

Scooping and Baking

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking. Use a medium-sized cookie scoop (about 1.5 to 2 tablespoons) to drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. These cookies don’t spread a tremendous amount, but they do need a little room. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Don’t overbake them, as they will continue to firm up as they cool.

Glazing and Decorating

Making the Glaze

While the cookies are cooling, prepare the simple yet essential glaze. In a medium bowl, whisk together the 1 ½ cups of powdered sugar and 1 teaspoon of almond extract. Gradually add 1-2 tablespoons of milk (or water) to the powdered sugar mixture, whisking until you achieve a smooth, pourable glaze. You want the glaze to be thick enough to coat the cookies without being too runny. If it’s too thick, add another teaspoon of milk; if it’s too thin, add a little more powdered sugar.

Glazing and Decorating

Once the cookies have cooled completely on a wire rack, it’s time to glaze them. You can dip the tops of each cookie into the glaze, or spoon the glaze over the tops. For a more artistic touch, you can use a fork or a small spoon to drizzle the glaze over the cookies. If you’re using non-pareils or sprinkles, now is the time to add them! Sprinkle them over the wet glaze before it sets. Allow the glaze to harden completely before storing the cookies. This usually takes about 30 minutes to an hour, depending on the humidity.

Conclusion:

I hope you’ve enjoyed this delightful Italian Ricotta Cookies Recipe! These cookies are a true testament to simple ingredients yielding incredible flavor and texture. They bake up soft and tender with a subtle sweetness, making them an absolute crowd-pleaser. Whether you’re a seasoned baker or just starting out, this recipe is wonderfully approachable. Don’t be intimidated; the process is straightforward and the results are incredibly rewarding.

For serving, these Italian Ricotta Cookies Recipe are perfect with a cup of coffee or tea, making them an ideal afternoon treat. They also look beautiful on a dessert platter for any gathering. You can easily elevate them further by adding a simple glaze of powdered sugar and milk, or even a touch of lemon zest for a brighter flavor profile. Feel free to experiment with different sprinkles or edible decorations to personalize them for special occasions.

I encourage you to give this Italian Ricotta Cookies Recipe a try. You’ll find yourself returning to it time and time again for its ease and deliciousness. Happy baking!

Frequently Asked Questions:

Can I make these Italian Ricotta Cookies Recipe ahead of time?

Yes, absolutely! These Italian Ricotta Cookies Recipe store beautifully in an airtight container at room temperature for up to 3-4 days. They can even be frozen for longer storage, though their texture is best when enjoyed within a few weeks of freezing.

What kind of ricotta should I use for this Italian Ricotta Cookies Recipe?

For the best results in this Italian Ricotta Cookies Recipe, it’s recommended to use whole milk ricotta cheese. Drain off any excess liquid before measuring it out to ensure the cookies have the perfect texture. Part-skim ricotta can be used, but the cookies might be slightly less tender.

How do I prevent my Italian Ricotta Cookies Recipe from spreading too much?

Ensuring your butter and ricotta are at the correct temperature is key. For this Italian Ricotta Cookies Recipe, make sure the butter is softened, not melted, and the ricotta is well-drained. Chilling the dough briefly before baking can also help prevent excessive spreading.