Italian Ricotta Cookies Recipe

There’s a moment in every home cook’s life when a recipe becomes more than just a list of ingredients and steps—it becomes a story. For me, that moment came with Italian Ricotta Cookies. You know what? The first batch I ever made was a complete disaster. The dough was too dry, the shapes were all wrong, and let’s not even talk about the over-browning. But when I finally got it right, oh boy, it was like a little bite of heaven—soft, delicate, with that hint of lemon zest that instantly transports you to a sun-drenched Italian villa.

Now, these cookies have become my signature bake for every family gathering. My kids’ eyes light up when they see them cooling on the rack, and my mom always says, “It’s just like Nonna used to make!” So grab your apron, and let’s dive into the sweetness of this beloved Italian classic, shall we?

Ingredients

Before we jump in, let’s round up what we’ll need. Honestly, I’ve made some of these with substitutions (learned this the hard way), but here’s the ideal lineup:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup ricotta cheese
• 1/2 teaspoon vanilla extract
• Zest of 1 lemon
• For the glaze: 1 1/2 cups powdered sugar, 3 tablespoons milk, more lemon zest
• Sprinkles for decoration

Instructions

Now, about those instructions. Take a deep breath, because if I can nail these after my first flop, you’ve definitely got this:

1. Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt; set aside.
3. In a large mixing bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs, one at a time, then stir in the ricotta, vanilla, and lemon zest.
5. Gradually add the dry ingredients to the wet, stirring until just combined.
6. Use a cookie scoop or spoon to drop dough onto prepared baking sheets. Bake for 12-15 minutes or until the edges are golden.
7. Let cookies cool on the sheets for a few minutes before transferring them to a wire rack.
8. While cookies are cooling, make the glaze by whisking together powdered sugar, milk, and lemon zest until smooth.
9. Once cookies are cool, dip the tops into the glaze, then return them to the rack and top with sprinkles. Let set.

Tips & Tricks

Now, let’s talk shop with a few tips and tricks. (Trust me on these!)

• If your dough feels sticky, chill it for 30 minutes before scooping. It’s a game changer!
• Don’t overmix the dough, or your cookies will be tough. Mix until just combined, and that’s it.
• Use full-fat ricotta for the best flavor and texture. The low-fat stuff just doesn’t do these cookies justice.

FAQ

Got questions? Don’t worry, I’ve been there. Here are a few answers to help you out:

Q: Can I use a different type of cheese?

A: Ricotta is traditional, but if you’re in a pinch, cottage cheese (drained very well) can work as a substitute. Just don’t tell Nonna!

Q: How long do these cookies last?

A: In an airtight container, they’ll stay fresh for up to a week. But honestly, they’ve never lasted that long in my house!

Q: Can I freeze the cookies?

A: Absolutely! Freeze them without the glaze, and when you’re ready to enjoy, thaw and add the finishing touches.

I remember the first time I made these for a potluck, I accidentally used baking soda instead of baking powder and ended up with cookie pancakes! So, a little tip: always double-check your leavening agents. And I can’t stress this enough: use fresh ricotta. I once tried with some that was nearing its expiry date, and the consistency was all off. (Learned this the hard way.)

When it comes to variations, feel free to experiment. Add mini chocolate chips to the batter, or swap the lemon zest for orange or almond extract for a twist. The beauty of this recipe lies in its simplicity and adaptability.

As for calories, let’s just say these are not the cookies you eat when you’re counting. But they’re worth every single indulgent bite, I promise.

For storage, keep these little gems in an airtight container at room temperature for up to a week, though they’re best enjoyed within the first few days. If you need to make them ahead of time, they freeze beautifully—just hold off on glazing until you’re ready to serve.

The thing about Italian Ricotta Cookies is that they hold more than just ingredients; they hold memories. Each bite is a reminder of the messes I’ve made, the lessons I’ve learned, and the joy of sharing something homemade with the people I love.

In conclusion, whether you’re a seasoned baker or trying your hand at cookies for the first time, Italian Ricotta Cookies are a delightful addition to any occasion. They’re a testament to the beauty of Italian baking and the power of a good cookie to bring smiles all around. So, preheat that oven, get your hands in the dough, and create some sweet memories of your own. Buona cottura!