Introduction
Every time I make these Italian Ricotta Cookies, I’m transported back to my childhood in the kitchen with my grandmother. The warm scent of baking cookies would fill the air, and you could hear her soft laughter over the sound of the beaters mixing the dough. She had a special touch when it came to baking, and those cookies were a staple during the holidays. If you’ve never tried making them yourself, let me tell you—once you do, it’ll be a cherished memory in your own kitchen too! These cookies are not just any cookies; they’re soft, delicate, and absolutely delicious. You’re going to love how easy they are to make—and your family will certainly be asking for more!
How to Make Italian Ricotta Cookies
Ingredients
Ingredient | Amount |
---|---|
Ricotta cheese | 2 cups |
Granulated sugar | 1 cup |
Unsalted butter | 1/2 cup, softened |
Large eggs | 2 |
Vanilla extract | 1 tsp |
All-purpose flour | 2 1/2 cups |
Baking powder | 1 tsp |
Baking soda | 1/2 tsp |
Salt | 1/2 tsp |
Lemon zest | 1 tsp |
Powdered sugar (for glaze) | 1 cup |
Milk (for glaze) | 2-3 tbsp |
I want to share a little secret with you: Ricotta cheese is the star of this recipe. It adds a unique softness and a moist texture that really makes these cookies stand out. If you’re like me and love a hint of citrus, that lemon zest elevates the flavor beautifully, giving it the freshness we all crave.
Cooking Steps
1. Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Trust me, this step is key for achieving that golden color and soft texture we all love in a cookie. Take a moment to breathe in the warm, inviting scent of your kitchen!
2. Prepare Your Baking Sheet
While the oven is warming up, go ahead and line a couple of baking sheets with parchment paper. It keeps your cookies from sticking and makes for an easier cleanup. It’s a small step, but it makes a world of difference!
3. Cream the Butter and Sugar
In a large mixing bowl, cream together the ricotta cheese, granulated sugar, and unsalted butter until the mixture is smooth and well combined. This is where your muscles get a workout. You want it nice and fluffy! It should look something like whipped cream after some good mixing.
4. Add the Eggs and Vanilla Extract
Next, beat in the eggs one at a time, followed by the vanilla extract. I love the aroma of vanilla—it reminds me of baking with my grandmother on cold winter days. Take a moment to enjoy the lovely scents wafting from your mixing bowl.
5. Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and lemon zest. This step is crucial because it ensures all the dry ingredients are evenly distributed throughout the dough. You don’t want an unexpected burst of baking powder in one of your cookies!
6. Combine Wet and Dry Mixtures
Now, gradually add the dry mixture into your wet ingredients. Mix until everything is just combined; be careful not to overmix! You want to keep that dough light and fluffy—like a little cloud of cookie happiness.
7. Scoop the Dough
Use a cookie scoop or a tablespoon to drop spoonfuls of dough onto your prepared baking sheets. Make sure to leave enough space between each cookie, as they will spread out while baking. I can almost taste them already!
8. Bake the Cookies
Place the baking sheets in the preheated oven and bake for about 15-18 minutes, or until the edges are just lightly golden. Your kitchen will soon be filled with an incredible aroma that will have your family racing to the kitchen.
9. Cool the Cookies
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about five minutes before transferring them to a wire rack. Letting them cool helps them firm up a bit so they won’t fall apart when you pick them up.
10. Prepare the Glaze
While the cookies are cooling, whisk together the powdered sugar and milk until smooth. The glaze adds a lovely sweetness and a little shine to your cookies. It’s a finishing touch that says, “I took extra care for you!”
11. Glaze the Cookies
Once the cookies are completely cool, drizzle the glaze over the top. You can get creative with how much you want to add. The more, the merrier, I always say!
12. Enjoy!
Finally, gather your family and friends around, because it’s time to enjoy these delightful Italian Ricotta Cookies together. Share stories, laughter, and don’t forget to take a few pictures. These are memories worth capturing!
Why I Love Making This Dish
For me, Italian Ricotta Cookies are more than just a dessert; they’re a connection to my roots and a way to share love with my family. Every time I bake them, I think of the warmth of family gatherings during the holidays, the chatter, and the joy that fills our home. They’re soft, sweet, and melt in your mouth, making them the perfect treat for anyone’s sweet tooth. I find that each bite carries a piece of nostalgia, bringing back fond memories while creating new ones with my loved ones.
What You’ll Need
Mixing bowls for blending all your ingredients.- A hand mixer or a stand mixer to whip up that delicious dough.
Parchment paper for lining your baking sheets—we want easy cleanup!
Cookie scoop or tablespoon for easy portioning of the dough.- A wire rack for cooling the baked cookies.
Tips for Perfect Results
Check the freshness of your ingredients. Old baking powder or flour can affect how your cookies turn out. Always use fresh ingredients for the best results!
Don’t skip the cooling process! Allowing the cookies to cool on the baking sheet prevents them from breaking apart when you transfer them.
Experiment with flavors! If you want to add a twist, consider mixing in chocolate chips or nuts for added texture and flavor. It’s fun to switch things up!
Serving Suggestions and Sides
These cookies are perfect on their own, but if you’re looking to elevate your dessert table, consider serving them with a fresh fruit salad or alongside a scoop of vanilla ice cream for added indulgence. If you want to make the experience more special, pair them with a cup of tea or coffee. It’s a wonderful treat to enjoy after dinner or during a cozy afternoon.
Leftovers
Oh, trust me, you’ll want to keep any extras! If you happen to have some cookies left over (although that’s a big “if”), simply store them in an airtight container at room temperature. They will stay fresh for about a week…if they last that long! To reheat, pop them in the microwave for a few seconds, or place them in the oven at 350°F for a couple of minutes, just until they’re warm. The smell will lure everyone back to the kitchen!
FAQ Section
Can I use part-skim ricotta cheese?
You can! However, I’ve found that whole-milk ricotta gives the cookies a richer flavor and a softer texture. If you choose part-skim, just know they may be slightly less creamy.
Can I freeze these cookies?
Absolutely! These cookies freeze beautifully. Just let them cool completely, then place them in an airtight container with parchment paper between layers. They can be frozen for up to three months. When you’re ready to enjoy them, thaw them in the fridge overnight.
Why did my cookies come out dry?
Oh no! Dry cookies can happen if the flour is overmeasured or if they’re baked for too long. Make sure to measure your flour properly—spoon it into the measuring cup rather than scooping it directly. Your cookies should be soft and moist.
Conclusion
I am just so excited for you to try these Italian Ricotta Cookies! They have a way of lighting up any gathering, and I truly believe they’ll become a favorite for you, just as they are in my home. The beauty of this recipe is that it’s so simple yet so full of flavor. If you follow these steps, I promise you’ll end up with a batch of cookies that not only taste incredible but also carry with them the warmth of shared memories.
Give them a try, and let me know how they turn out! I can’t wait to hear your thoughts, and if your family falls head over heels for them like mine does, don’t forget to share the love! Happy baking!