Description
Delightfully soft Italian Ricotta Cookies with a tender crumb, enhanced by creamy ricotta cheese and a sweet vanilla glaze. Perfect for holiday celebrations or any sweet occasion, these cookies offer a moist texture with a subtle hint of lemon zest and a glossy, sweet glaze topped with sprinkles.
Ingredients
Scale
Cookie Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- Sprinkles for decorating (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the whole milk ricotta cheese, egg, vanilla extract, and lemon zest (if using) into the creamed butter and sugar mixture, mixing until completely combined for a rich and moist dough.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until a soft dough forms without overmixing to maintain tenderness.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 12–14 minutes, or until the bottoms are lightly golden and the tops are set, indicating perfect doneness.
- Cool First Stage: Allow the cookies to cool on the baking sheet for 5 minutes after baking; this helps them set and makes transferring easier.
- Cool Completely: Transfer the cookies to a wire rack to cool fully, ensuring the glaze adheres well when applied.
- Prepare Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth and drizzleable.
- Glaze and Decorate: Spoon or drizzle the glaze over the cooled cookies, then add sprinkles if desired for a festive touch.
- Set Glaze: Let the glaze set completely before storing cookies to maintain their glaze appearance and texture.
Notes
- These cookies remain soft and moist for days when stored in an airtight container at room temperature.
- For an extra flavor twist, try adding almond extract instead of vanilla.
