Ricotta Cookies
Soft, moist, and delicately sweet, ricotta cookies are an Italian-inspired treat made with creamy ricotta cheese, flavored with vanilla or citrus, and topped with a light glaze for the perfect melt-in-your-mouth bite.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (240 g) ricotta cheese (whole milk recommended)
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
For The Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk (or lemon juice for a tangy glaze)
- ½ tsp vanilla extract
- Sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy, about 2–3 minutes.
- Add ricotta, egg, vanilla, and almond extract (if using) and beat until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are just lightly golden (cookies will stay soft and pale).
- Allow cookies to cool completely before glazing.
- For the glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle or spread over cookies, then add sprinkles if desired.
- Let glaze set before serving or storing in an airtight container.