Soft, pillowy, and delicate. These Italian Ricotta Cookies melt away with a subtle hint of almond and vanilla that fills the kitchen in Burbank. I remember watching my mother, Sarah, carefully dip each round into the glaze, making sure the sprinkles were perfectly centered. They have a unique cake-like texture that feels light yet satisfying, providing immediate joy to anyone with a sweet tooth. This Ricotta Cookies Recipe is the first thing Olivia asks to bake whenever the weather turns cool.
Why This Italian Ricotta Cookies Is a Must-Make
The primary benefit of this bake is its incredible moisture, which comes directly from the cheese. Unlike a standard shortbread, these remain soft for days, making them a reliable choice for gifting. I love how the almond glaze sets into a smooth, professional finish that looks beautiful on any holiday platter. Every time Chloe comes over, she heads straight for the cooling rack to steal one before the glaze is even dry. Using Ricotta Cheese Cookies ensures a tender crumb that feels much more sophisticated than a basic sugar cookie.
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Preparation is key to achieving that signature airy texture that makes these treats so famous. Ensuring your butter is properly softened will help the sugar incorporate for a smoother dough.
Scroll to the recipe card for ingredients and step-by-step directions.
Main Ingredients
- Softened butter - provides the rich, buttery base for the dough.
- Granulated sugar - adds sweetness and helps with the fluffy texture.
- Ricotta cheese - the star ingredient that creates the cake-like moisture.
- Vanilla extract - enhances the aromatic profile of the cookie base.
- All-purpose flour - gives the cookies their essential structure.
- Almond extract - provides the classic, nutty flavor in the glaze.
- Non-pareils - colorful sprinkles that add a festive visual touch.
Custom Additions
You can add a bit of lemon zest to the batter for a bright, citrusy finish. Swapping the almond for an Italian Biscotti Recipe style anise flavor adds a traditional licorice note.
Step-by-Step Guide for Italian Ricotta Cookies
Consistency in your mixing method ensures the dough stays light and doesn't become dense. Following these steps carefully will lead to a perfectly domed, soft cookie.
Cream ingredients
Beat the butter and sugar together until the mixture is noticeably light and pale in color. This process aerates the fat which is necessary for achieving a soft, tender bite.
Incorporate cheese
Add the eggs, ricotta, and vanilla to the bowl and whisk until the wet mixture is uniform. Should the cheese be drained before mixing? Yes, draining the ricotta ensures your Italian Cookie Recipes Traditional don't become too wet or spread excessively on the baking sheet.
Mix dough
Slowly stir in the flour and leavening agents until no white streaks remain in the bowl. Careful mixing prevents the development of gluten which keeps the finished cookies from becoming tough.
Bake rounds
Scoop the dough onto prepared sheets and bake just until the edges are set and firm. You want the tops to stay pale while the bottoms develop a very light golden hue.
Apply glaze
Dip the cooled tops into the almond icing and immediately top them with colorful sprinkles. The glaze creates a sweet seal that locks in the moisture of the ricotta center.
Aliana's Top Tip
The secret to the best holiday treats is all in the temperature and timing of your ingredients. Italian Ricotta Cookies require a gentle touch to maintain their pillowy height.
Sift the powdered sugar → removes any stubborn lumps → the resulting glaze is perfectly glossy and professional.
Use whole milk cheese → it provides a richer fat content → the cookies have a more luxurious mouthfeel.
Chill the dough → the fats solidify before baking → the cookies maintain a thick, rounded shape.
Cool completely before glazing → prevents the icing from melting off → the glaze sets into a smooth, opaque layer.
Use a cookie scoop → ensures every portion is exactly the same size → all cookies bake evenly at the same rate.
Follow Aliana on Pinterest →Flavor Variations
You can easily adapt this base for different occasions throughout the year. For a more autumnal feel, add a teaspoon of cinnamon to the dry ingredients. If you enjoy a crunchier texture, look toward an Italian Almond Cookies style by adding finely chopped nuts to the topping. These Italian Cookie Recipes are incredibly versatile for any family gathering.
Storage Solutions
These cookies stay fresh for up to five days when kept in an airtight container at room temperature. Because of the high moisture content, you may want to place parchment paper between layers to prevent sticking. The glaze will stay firm, but the cookies will remain soft and cake-like inside. You can also freeze the unglazed cookies for up to three months.
Serving Suggestions
These treats are the perfect companion to a warm cup of coffee or a cold glass of milk. I often serve them alongside an Italian Biscotti Recipe on a large dessert platter for variety. Adding a small bowl of fruit preserves can offer a tart contrast to the sweet almond glaze. James loves to have a few of these as a light late-night snack with his tea.
Quick Answers
Why did my cookies spread so much?
Spreading usually happens if the butter was too melted or if the dough wasn't chilled long enough before hitting the oven. Additionally, if the ricotta cheese has too much liquid, it can thin out the batter, causing the Italian Ricotta Cookies to lose their rounded shape.
Can I make the dough in advance?
Yes, you can prepare the dough and keep it in the refrigerator for up to 24 hours before baking. This actually helps the flour hydrate and the flavors to meld, often resulting in a better Ricotta Cookies Recipe texture and a more pronounced vanilla aroma.
Why is the glaze not setting?
If the glaze remains runny, you likely added a bit too much milk to the powdered sugar mixture. Add more sugar one tablespoon at a time until it reaches a thick, honey-like consistency that coats the back of a spoon without dripping off immediately.
How do I know when they are done?
The cookies are finished when they are puffed and the surface looks matte rather than shiny. They should not brown on top; the goal is a pale, soft exterior with a very light golden color only on the bottom where they touched the pan.
Your Next Favorite Recipe
This recipe is a cherished part of our family dessert collection. It showcases the best of the Dessert category through its simple ingredients and classic presentation.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Italian Ricotta Cookies
Ingredients
Equipment
Method
- Cream the softened butter and granulated sugar together in a large bowl until the mixture is pale and fluffy.
- Mix in the eggs, ricotta cheese, and vanilla until the wet base is completely smooth and combined.
- Fold in the flour, baking powder, and baking soda slowly to avoid overworking the delicate dough structure.
- Drop rounded tablespoons of dough onto baking sheets and bake at 350°F until the bottoms are barely golden.
- Whisk the powdered sugar, milk, and almond extract together then dip the cooled cookies into the smooth glaze.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Italian Ricotta Cookies:
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