Description
These Old-Fashioned Ricotta Cheese Cookies are soft, tender, and wonderfully moist, with a delicate vanilla flavor and a sweet glaze. Ricotta cheese creates a light, cake-like texture, making these Italian-inspired cookies perfect for holidays, family gatherings, and afternoon coffee.
Ingredients
`For the Cookies:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup whole-milk ricotta cheese
1 large egg
2 teaspoons vanilla extract
1 teaspoon lemon zest, optional
For the Vanilla Glaze:
1 1/2 cups powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Colorful sprinkles, optional
Instructions
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy.
4. Add the ricotta cheese and beat until smooth. Mix in the egg, vanilla extract, and optional lemon zest.
5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined. The dough should be soft and slightly sticky.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Use a small cookie scoop for uniform cookies if desired.
7. Bake for 12–15 minutes, until the bottoms are lightly golden and the tops are set. The cookies should remain pale on top.
8. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack. Cool completely before glazing.
9. To make the glaze, whisk the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl. Add more milk gradually until the glaze is thick but easy to spread.
10. Spoon or spread glaze over each cooled cookie. Add sprinkles immediately, if using.
11. Allow the glaze to set for 30–60 minutes before stacking or storing the cookies.
Notes
– Drain ricotta briefly if it contains excess liquid.
– Use room-temperature butter, egg, and ricotta for a smoother dough.
– Measure the flour carefully to prevent dry cookies.
– Mix the dough only until the ingredients are combined.
– If the dough is too sticky to scoop, refrigerate it for 20–30 minutes.
– Do not overbake; the tops should remain pale while the bottoms become lightly golden.
– Allow cookies to cool completely before glazing.
– For lemon ricotta cookies, add extra lemon zest and use lemon juice in the glaze.
– For almond ricotta cookies, replace 1/2 teaspoon of vanilla with almond extract.
– For chocolate chip cookies, fold 1/2 cup mini chocolate chips into the dough.
– Cinnamon, orange zest, and festive sprinkles are also delicious variations
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: Italian