Italian Ricotta Cookies
Liz Kalish currently works in a school as a monitor, but some day would like to publish her own cookbook. She likes to try new recipes, as well as sticking with the classics, finding it relaxing as well as challenging.
Italian Ricotta Cookies are a soft, pillowy treat that balances simplicity and sweetness. Traditionally made around the holidays, they’re a staple in many Italian households, offering a taste of home with every bite. These cookies rely on ricotta cheese to create a tender yet light texture, making them a favorite for those who enjoy a less overtly sugary dessert. While often associated with Christmas in Italy, there’s no reason these cookies can’t appear (and they will disappear quickly) any time of year.
Ingredients
For the cookie dough:
- 240g (1 cup) butter, soft
- 400g (2 cups) granulated sugar
- 850g (2 cups/15 oz) ricotta cheese
- 2 large eggs
- 1 tablespoon vanilla extract
- 480g (4 cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
For the glaze:
- 175g (1 1/2 cups) powdered sugar, sifted
- 3 - 4 tablespoons milk, as needed
- 1/2 teaspoon vanilla
- Colored sprinkles (optional)
Preparation
- For the cookie dough: Preheat oven to 177°C (350°F). Using an electric mixer, beat butter and sugar until fluffy. Add ricotta cheese, eggs, and vanilla; mix until smooth.
2. In a mixing bowl, combine the flour, baking powder, and baking soda. Add to the wet mixture and stir to combine.
3. Drop tablespoons, 2.5 cm (1 inch) apart, on a baking sheet. Bake until light golden, 12-14 minutes. Remove from oven and allow to cool and firm a bit before transferring to a rack to cool.
4. For the glaze: Mix the powdered sugar with enough milk to make a thick paste when the cookies are completely cooled. Add the vanilla and adjust the milk to make the glaze runny to your preference. Brush or pour over the cookies, and if desired, immediately sprinkle with decorations—once dry, store in an airtight container.
