Italian Ricotta Cookies
Light, tender, and lightly almond-scented, these Italian ricotta cookies are perfect for any occasion, offering a soft texture and a glossy glaze.
Ingredients
Main Ingredients
- 2 cups ricotta cheese (whole-milk ricotta gives best richness) For lighter cookies, part-skim ricotta can be used.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Almond Glaze
- 1 cup powdered (confectioners’) sugar
- 1/4 to 1/2 teaspoon almond extract To taste.
- 1–3 tablespoons water (or milk) to thin
Optional
- Sprinkles for decoration Optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, cream together ricotta, sugar, and softened butter until smooth and somewhat fluffy, about 1–2 minutes.
- Beat in the egg and vanilla until incorporated. Scrape down the bowl.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Don’t overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the bottom edges are just beginning to turn light golden.
- Transfer cookies to a wire rack to cool completely before glazing.
Glaze
- Whisk together powdered sugar, almond extract, and water until you reach a pourable but thick consistency.
- Drizzle or spread the almond glaze over cooled cookies and immediately top with sprinkles if using.
Notes
These cookies are best enjoyed with coffee or as a dessert platter treat. Keep glazed cookies in a single layer for up to 3 days. You can freeze un-glazed cookies for up to 3 months.