Description
Delight in these classic Italian Ricotta Cookies, known for their soft, cake-like texture and subtle lemon flavor. Perfectly tender and topped with a sweet glaze, these cookies make a wonderful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup ricotta cheese (whole milk)
- 1/4 cup milk
- 1 tablespoon lemon juice
Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- Sprinkles or nonpareils (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Flavorings and Egg: Incorporate the egg, vanilla extract, and lemon zest into the creamed butter and sugar, mixing until fully combined to build the cookie’s flavor base.
- Incorporate Ricotta and Liquids: Stir in the ricotta cheese, milk, and lemon juice until the batter becomes smooth and creamy, contributing moisture and richness to the cookies.
- Add Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture. Mix gently until just combined to avoid overworking the dough and keeping the cookies tender.
- Portion Dough: Using a spoon or cookie scoop, drop tablespoon-sized portions of the dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the cookie edges are lightly golden while the centers remain soft and delicate.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, preventing sogginess.
- Prepare and Apply Glaze: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and lemon juice until smooth. Drizzle the glaze over the cooled cookies with a spoon or fork, and optionally decorate with sprinkles or nonpareils for a festive touch.
Notes
- Make sure the butter is softened, not melted, for optimal creaming and texture.
- Do not overmix the dough once dry ingredients are added to keep the cookies tender.
- Ricotta cheese adds moisture and softness, so using whole milk ricotta gives the best texture.
- Allow cookies to cool completely before glazing to prevent the glaze from melting.
- Customize with different zest or extracts, such as orange or almond, for a flavor twist.
