A delightful treat that combines the creamy richness of ricotta with the sweet simplicity of cookie dough, these Italian Ricotta Cookies are a must-try for anyone who loves a soft, cake-like cookie. Perfect for any occasion, they’re sure to become a favorite in your baking repertoire.
Why This Recipe Works
- The ricotta cheese adds moisture and richness, ensuring each cookie is incredibly soft and fluffy.
- A hint of lemon zest brings a bright, citrusy contrast to the sweet glaze, balancing flavors perfectly.
- Simple ingredients come together quickly, making this recipe accessible for bakers of all skill levels.
- The cookies are versatile, easily adapted with different flavors or toppings to suit any taste.
- They store well, staying soft and delicious for days, making them perfect for make-ahead treats.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line your baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your cookies have the perfect rise and texture.
Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial for creating a tender cookie base.
Add Wet Ingredients
Beat in the egg, ricotta cheese, vanilla extract, and lemon zest until well combined. The ricotta should be fully incorporated, leaving no lumps for a smooth dough.
Combine Dry and Wet
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
Bake to Perfection
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are just golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Glaze and Serve
Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies and let set before serving. The glaze adds a sweet finish that complements the cookies’ subtle tang.
Tips and Tricks
For the best results, ensure your ricotta is well-drained to avoid excess moisture in the dough. If you’re short on time, you can skip the glaze and dust the cookies with powdered sugar instead. For a more pronounced lemon flavor, add a teaspoon of lemon juice to the glaze. Always let your cookies cool completely before glazing to prevent it from melting off. Experiment with adding mini chocolate chips or nuts to the dough for extra texture and flavor.
Recipe Variations
- Chocolate Chip Ricotta Cookies: Fold in 1 cup of mini chocolate chips into the dough before baking.
- Almond Ricotta Cookies: Substitute almond extract for vanilla and top with sliced almonds before baking.
- Lemon Blueberry Ricotta Cookies: Add 1/2 cup of dried blueberries and an extra teaspoon of lemon zest to the dough.
- Spiced Ricotta Cookies: Mix in 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg for a warm, spiced flavor.
- Gluten-Free Ricotta Cookies: Use a gluten-free flour blend in place of all-purpose flour for a celiac-friendly version.
Frequently Asked Questions
Can I use low-fat ricotta?
Yes, low-fat ricotta can be used, but full-fat ricotta will give your cookies a richer texture and flavor. The difference is subtle, so feel free to use what you have on hand.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unglazed cookies and add the glaze after thawing.
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 24 hours before baking. Just let it sit at room temperature for 30 minutes before scooping and baking.
Summary
These Italian Ricotta Cookies are a delightful blend of soft texture and sweet flavor, perfect for any occasion. Easy to make and even easier to love, they’re sure to impress.