Description
Have you ever tasted a cookie so soft it feels more like a mini cake melting in your mouth? Italian Ricotta Cookies are a staple in traditional households, boasting a pillowy, tender texture thanks to the secret ingredient: rich, creamy ricotta cheese. Unlike crunchy biscotti, these glazed beauties are soft, airy, and perfect for a holiday cookie exchange or an afternoon espresso companion.
Ingredients
Units
Scale
For the Cookies
- 4 cups All-Purpose Flour, spooned and leveled
- 1 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter, softened
- 1 3/4 cups Granulated Sugar
- 2 Large Eggs, room temperature
- 15 oz Whole Milk Ricotta Cheese
- 1 tbsp Vanilla Extract
For the Glaze
- 2 cups Powdered Sugar, sifted
- 1 tbsp Unsalted Butter, melted
- 1 tsp Vanilla Extract (or almond extract)
- 3-4 tbsp Milk, adjusted for consistency
- As needed Nonpareil Sprinkles
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This aerates the flour to ensure light cookies.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar for about 1 minute until fluffy and pale yellow.
- Incorporate Wet Ingredients: Add eggs one at a time, mixing until just incorporated. Mix in the ricotta cheese and vanilla extract until smooth.
- Combine: Add the dry ingredients to the wet in two separate additions. Mix gently until just combined. The dough will be thick and sticky. (Do not overmix!).
- Chill: Cover tightly and refrigerate for at least 1 hour (up to 2 days). This is crucial to solidify the butter and hydrate the flour.
- Scoop and Bake: Preheat oven to 350°F (175°C). Scoop chilled dough into 1-tablespoon portions and place 2 inches apart on parchment-lined sheets. Bake for 12 to 15 minutes. Tops should be pale, bottoms golden brown. Cool completely on a wire rack.
- Make the Glaze: Whisk powdered sugar, melted butter, vanilla, and 3 tablespoons of milk. Add more milk if needed until the glaze drizzles smoothly.
- Dip and Decorate: Dip the tops of cooled cookies into the glaze. Immediately top with sprinkles before it sets.
Notes
- The Chill Factor: Do not skip the chilling step! The dough is naturally tacky; chilling makes it manageable to scoop and prevents the cookies from spreading into flat puddles.
- Texture: These are cake-like cookies. To keep them tender, use a folding motion when adding the flour and stop as soon as it is combined.
- Glazing: Wait until the cookies are completely cool before glazing, or the icing will melt and run off.
- Storage: These cookies stay soft for days when stored in an airtight container at room temperature.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 12 g
- Fat: 4 g
- Carbohydrates: 18 g
- Protein: 2 g
- Cholesterol: 15 mg
