Italian Ricotta Cookies
Your friends and family will fall in love with these soft, cake-like Italian ricotta cookies! They are easy to make and perfect for any occasion!
Ingredients
- 2 ¼ cups all-purpose flour, (284 grams)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp table salt
- 1 cup granulated sugar, (200 grams)
- 12 tbsp unsalted butter, softened (170 grams)
- 1 large egg
- 1 cup ricotta cheese, (246 grams)
- 1 ½ tsp vanilla extract or anise extract
For the Icing
- 2 cups confectioners' sugar, (454 grams)
- 3 to 5 tbsp milk, lightly warmed or room temperature
- ½ tsp almond extract
- Rainbow sprinkles (optional), for topping
Recommended Equipment
Instructions
Make the Cookies
- Mix dry ingredients. Combine the flour, baking soda, baking powder, and salt in a bowl; whisk or stir to blend and set aside.2 1/4 cups all-purpose flour | 1 tsp baking soda | 1/2 tsp baking powder | 1/4 tsp table salt
- Make the cookie dough. In a mixing bowl with an electric mixer, beat the butter and granulated sugar together until light and fluffy, about 3 minutes. Add the egg, ricotta cheese, and vanilla or anise extract to the butter and sugar mixture and beat on medium-low speed until well blended. Add the dry mixture and stir until blended.1 cup granulated sugar | 12 tbsp unsalted butter | 1 large egg | 1 cup ricotta cheese | 1 1/2 tsp vanilla extract or anise extract
- Chill. Cover the bowl and refrigerate the cookie dough for 1 hour.
- Prepare the oven and baking sheet. Position a rack in the center of the oven and preheat to 350°F. Line a large baking sheet with parchment paper.
- Shape the cookies and bake. Use a cookie scoop to mound the cookies onto the prepared baking sheet, leaving 1 inch between them. Alternatively, shape them into balls by hand. Flatten each mound slightly, then bake the cookies for 10 to 12 minutes, until set and just barely browned on the bottoms. Repeat with the remaining cookie dough.
- Cool the cookies. Transfer the cookies to a rack to cool completely before icing.
Prepare the Icing
- Mix the icing ingredients. Combine the confectioners' sugar with 2 tablespoons of milk and the almond extract. Whisk, adding more milk, a teaspoon at a time, to make a glaze.2 cups confectioners' sugar | 3 to 5 tbsp milk | 1/2 tsp almond extract
- Ice the cookies. Dip the tops of the cookies in the glaze or use a spoon to glaze them.
- Decorate. Top with sprinkles, if desired.Rainbow sprinkles (optional)
Nutrition
Calories: 93kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 46mgPotassium: 16mgFiber: 0.2gSugar: 9gVitamin A: 118IUCalcium: 17mgIron: 0.3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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