Description
These Italian Ricotta Cookies are soft, tender, and perfectly sweet. With a hint of almond and a delicate glaze, these cookies are ideal for any occasion, from holidays to everyday treats.
Ingredients
Dry Ingredients:
- 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 cup whole milk ricotta cheese
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
For Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- Colorful sprinkles for garnish
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Mix wet ingredients: In a large bowl, beat butter and sugar, then add egg, ricotta, vanilla, and almond extract.
- Combine: Gradually mix in dry ingredients until just combined.
- Bake: Drop tablespoons of dough on baking sheets and bake for 12–14 minutes.
- Make glaze: Whisk powdered sugar and milk until smooth.
- Glaze cookies: Dip cooled cookies in glaze, top with sprinkles, and let set.
Notes
- Try lemon or orange zest instead of almond extract for a citrus twist.
- Store cookies in an airtight container for up to 5 days.
