This recipe has been passed down in our family like a treasured heirloom, and I can guarantee they’ll become a staple in your household, too. You see, when you bite into one of these cookies, it’s like being wrapped in a warm hug. The ricotta adds a unique creaminess, and those sprinkles? They’re the icing on the cake, quite literally! Whenever I make these beauties, I can almost hear the cheers from my family. It’s a simple joy that never fades, no matter how old my children get.
Whether I’m baking them for a special occasion, a family gathering, or just because the mood strikes, these cookies never disappoint. In fact, I often find myself adjusting the recipe just a bit to make it my own. After all, cooking is all about experimenting and having fun in the kitchen! So don’t hesitate to jump right in with your loved ones. You might even get a little flour on your hands, but trust me, it’s all part of the process and makes for great memories!
The best part? These cookies are ready in just about 30 minutes, making them perfect for a last-minute treat. So gather your ingredients, crank up your favorite tunes, and let’s get baking. Soon enough, you’ll have a tray of these delightful ricotta cookies that your family will rave about. Let me show you how to make them!
How to Make Italian Ricotta Cookies
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Ingredients
- 2 sticks of softened butter (1/2 pound)
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 container (15 oz.) ricotta cheese
- 2 tablespoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 to 5 tablespoons milk
- 1 1/2 cups powdered sugar
- 1 teaspoon almond extract
Directions
- First things first, preheat your oven to 350°F. It’s important to get it nice and hot so your cookies bake evenly!
- Next, grab a medium-sized bowl and cream together the softened butter and granulated sugar until the mixture is light and fluffy. It’s amazing how a little elbow grease can bring these ingredients together.
- Once that’s done, mix in the eggs, ricotta cheese, and vanilla extract until everything is well combined. Take your time here; the smoother the mixture, the better the cookies will turn out!
- In another bowl, whisk together the flour, baking powder, and baking soda. Slowly add this dry mix to the ricotta mixture, stirring until you don’t see any more flour streaks.
- Now comes the fun part! Roll the dough into small balls about the size of a teaspoon. Place these on an ungreased cookie sheet, giving them about 2 inches apart as they’ll spread while baking.
- Bake the cookies in your preheated oven for 8 to 10 minutes. They should turn a light golden brown when they’re ready. Let them sit on the baking sheet for about 3 minutes and then transfer them to a wire rack to cool completely.
While those cookies are cooling, you can whip up the glaze. In a medium bowl, whisk together the milk, powdered sugar, and almond extract until it’s nice and smooth. Dip the tops of your cooled cookies into the glaze. Position them upright on the wire rack and, while the glaze is still wet, sprinkle on some cute, colorful sprinkles to finish them off!
Storing Suggestion
These Italian Ricotta Cookies can be stored in an airtight container at room temperature for up to a week. For longer freshness, you might consider freezing them! Simply place the cookie in a freezer-safe bag, and they can last up to three months without losing their delicious flavor.
Cooking Tips
If you want to switch things up a bit, consider substituting the almond extract with lemon or orange zest for a citrusy twist. You can also experiment with different types of sprinkles or even drizzling melted chocolate on top for a decadent finish!
Serving Suggestions
These delightful cookies pair wonderfully with a cup of tea or coffee. For a fun twist, serve them with a scoop of gelato on the side for a refreshing and satisfying treat. They also make a lovely addition to any dessert platter at your next family gathering.
Ingredient Substitutions
In case you’re out of ricotta cheese, cottage cheese can be a great substitute. Just make sure to blend it well to achieve a smoother texture. You can also use a dairy-free butter alternative and coconut milk for those avoiding dairy.
Seasonal Variations
During the spring and summer months, adding fresh fruits like blueberries or strawberries into the cookie dough can enhance flavors and provide a burst of freshness. In winter, consider adding a pinch of cinnamon or nutmeg to warm up the recipe!
Allergen Information
This recipe contains dairy (butter and ricotta cheese) and gluten (all-purpose flour). If someone has a dairy allergy, you can explore using vegan butter and a non-dairy ricotta option. For a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend.
FAQs
Can I freeze Italian Ricotta Cookies?
Yes, you can freeze these cookies! Just make sure they have cooled completely before placing them in a freezer bag. They can stay fresh in the freezer for up to three months. When you’re ready to enjoy them, simply thaw them out at room temperature.
Can I use a different type of cheese?
While ricotta is best for this recipe, you can try cottage cheese or even mascarpone if you want a richer flavor. Just be sure to blend it well to replicate the smooth texture of ricotta. It might add a twist to the classic cookie taste!
Why are my cookies flat?
If your cookies turn out flat, it’s often due to the butter being too warm or not enough flour used in the mix. Be sure to measure your ingredients accurately and refrigerate the dough for about 30 minutes before baking. This can help maintain their shape.
How do I make the glaze thicker?
If you’re finding that your glaze is too thin, simply add more powdered sugar to thicken it. A little at a time goes a long way! If you want it thinner, you can add a splash more milk until you reach your desired consistency.
Can I add flavorings to the glaze?
Absolutely! The glaze can be customized with different extracts, like lemon or orange, for a fruity twist. You could even mix in a little cocoa powder for a chocolate glaze. Just remember to adjust the sugar and liquid amounts accordingly!
What’s the best way to store cookies to keep them soft?
To keep your cookies soft, store them in an airtight container with a slice of bread. Yes, you read that right! The bread helps maintain moisture and keeps your cookies chewy and fresh for longer.
Italian Ricotta Cookies
Ingredients
- 1/2 pound softened butter 2 sticks
- 1 3/4 cups granulated sugar
- 2 large eggs
- 15 oz. ricotta cheese 1 container
- 2 tablespoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 to 5 tablespoons milk
- 1 1/2 cups powdered sugar
- 1 teaspoon almond extract
Instructions
- Start by preheating your oven to 350°F.
- In a medium bowl, cream together the softened butter and granulated sugar until it’s nice and fluffy. Add in the eggs, ricotta cheese, and vanilla extract, mixing until everything is well blended.
- In another bowl, whisk together the flour, baking powder, and baking soda. Gradually add this dry mixture to the ricotta mixture, stirring until it’s all combined.
- Now, you can either roll or scoop the dough into small balls, about the size of a teaspoon. Place them on an ungreased cookie sheet, leaving about 2 inches of space between each ball.
- Bake in your preheated oven for 8 to 10 minutes, or until they’re lightly golden brown. Let the cookies cool on the baking sheet for about 3 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, whisk together the milk, powdered sugar, and almond extract until the glaze is smooth. Dip the tops of your cooled cookies into the glaze and set them upright on the wire rack.
- While the glaze is still wet, sprinkle on some colorful sprinkles for a fun touch! Repeat with all the cookies.
