Description
Delight in these soft and cakey Italian Ricotta Cookies topped with a sweet almond or anise glaze and colorful sprinkles. These cookies combine creamy ricotta cheese with a tender buttery dough, baked to perfection and finished with a glossy glaze that adds a delightful flavor and festive touch, perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup Butter (softened)
- 1 1/2 cups Granulated Sugar
- 2 large Eggs
- 1 cup Whole-Milk Ricotta Cheese (drained if extra liquid)
- 2 teaspoons Vanilla Extract
- 3 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Glaze and Decoration
- 2 cups Powdered Sugar
- 2 to 3 Tablespoons Milk
- 1/2 teaspoon Almond or Anise Extract
- Sprinkles or Nonpareils
Instructions
- Beat Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together for 3-4 minutes until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Wet Ingredients: Incorporate the ricotta cheese (ensure it is drained if it contains extra liquid), eggs, vanilla extract, and any optional almond or anise extract. Mix thoroughly until smooth and fully combined to maintain the moisture and flavor in the dough.
- Mix Dry Ingredients: Fold in the flour, baking powder, and salt gently. Mix on low speed just until the dough comes together, being careful not to overmix, which can toughen the cookies. Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
- Prepare for Baking: While the dough chills, preheat your oven to 350°F (175°C). Line two light-colored baking sheets with parchment paper to prevent sticking and promote even baking.
- Scoop Dough and Bake: Using a rounded tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them adequately. Bake for 12-15 minutes. The centers might look slightly undercooked but will set as the cookies cool. Remove from the oven and cool completely before glazing.
- Make the Glaze: Whisk together powdered sugar, milk, and your chosen almond or anise extract until thick and smooth. Add milk gradually only as needed to maintain the glaze consistency.
- Glaze and Decorate: Dip the tops of the cooled cookies into the glaze or spoon it over the cookies. Immediately sprinkle nonpareils or sprinkles over the wet glaze. Allow the cookies to sit for 20-30 minutes to let the glaze set completely.
Notes
- These Italian Ricotta Cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days.
- Draining the ricotta is essential if it is watery to avoid a soggy dough.
- The glaze should be thick enough to coat the cookies without running off; adjust the milk quantity accordingly.
- Light-colored baking sheets help prevent over-browning of the cookie bottoms for an even bake.
- Feel free to experiment with citrus zest or different extracts for flavor variations.
Nutrition
- Serving Size: 1 cookie
- Calories: 237 kcal
- Sugar: 22 g
- Sodium: 174 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 41 mg
