Oh, cookies! Soft, tender, melt-in-your-mouth cookies are just the best, right? And let me tell you, my Italian Ricotta Cookies are exactly that, and then some. Seriously, the secret ingredient – ricotta cheese – makes them unbelievably moist and gives them this unique, subtle flavor that just sings. I remember making these for the first time years ago, expecting just another cookie, but wow, was I blown away! They’re so simple, yet so special, and they’ve become my go-to for pretty much any occasion.
Why You’ll Love These Italian Ricotta Cookies
Trust me, these cookies are a game-changer! Here’s why you’ll be making them again and again:
- Incredibly Soft & Tender: That ricotta magic makes them melt in your mouth. No dry cookies here!
- Subtly Sweet Delight: They’re perfectly sweet on their own, or even better with a hint of lemon zest.
- Super Easy to Make: Honestly, the dough comes together in a flash. Perfect for when you need a quick treat.
- Perfect for Any Occasion: From holiday cookie plates to a simple afternoon pick-me-up, they fit right in.
Essential Ingredients for Italian Ricotta Cookies
Getting these Italian Ricotta Cookies just right all starts with the ingredients. You don’t need anything too fancy, just good quality stuff! Make sure your butter and eggs are at room temperature – it really helps the dough come together smoothly. And for the ricotta, I always go for whole milk ricotta cheese; it’s the secret weapon for that super tender texture. You’ll need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese
- 1/2 cup powdered sugar, for dusting
Tips for Perfect Italian Ricotta Cookies
Okay, baking these beauties is pretty straightforward, but a few little tricks can take them from ‘good’ to ‘absolutely I-need-another-dozen!’ First off, make sure your butter and eggs are at room temperature. Trust me, it makes a world of difference when you’re creaming them together – it gets that fluffy texture we love. Also, when you’re mixing in the flour and ricotta, go easy! Overmixing is the enemy of tender cookies, so just mix until it’s all combined. You’ll know they’re ready to come out when they have these lovely, lightly golden edges. It’s not complicated, but these little things really make these Italian Ricotta Cookies sing!
Ingredient Spotlight: The Magic of Ricotta
Seriously, the ricotta cheese is where it’s at! It’s not just for lasagna, you know. In these cookies, that creamy, whole milk ricotta injects so much moisture. It’s the key reason these Italian Ricotta Cookies are so wonderfully soft and tender, almost cake-like. It adds a subtle richness without making them heavy, giving them that signature delicate crumb that just melts in your mouth. Honestly, don’t even think about skipping it or using a low-fat version – the full-fat stuff is non-negotiable for that perfect texture!
Step-by-Step Guide to Making Italian Ricotta Cookies
Alright, it’s time to bake! This recipe is super straightforward. Grab your apron, and let’s make these amazing Italian Ricotta Cookies. First things first, get that oven preheating to 350°F (that’s 175°C). Line a couple of baking sheets with parchment paper – this makes cleanup a breeze and stops any sticking. Now, let’s get mixing!
- In a medium bowl, whisk together your flour, baking powder, and salt. Just give them a quick mix to make sure they’re all friends.
- Over in a big ol’ bowl, cream your softened butter and granulated sugar together until it’s nice and fluffy. This is where you build that lovely texture!
- Crack in those eggs one at a time, mixing after each one, then stir in that splash of vanilla extract. Smells good already, right?
- Now for the fun part: gradually add your dry ingredients to the wet ingredients. IMPORTANT: Alternate this with the ricotta cheese. Start with some dry, then add some ricotta, then more dry, then the rest of the ricotta, and finish with the last of the dry stuff. Mix until it’s *just* combined. Seriously, don’t overmix!
- Use a rounded tablespoon to drop dollops of dough onto your prepared baking sheets. Give them a little space, about 2 inches apart, because they’ll spread a bit.
- Bake ’em for about 12 to 15 minutes. You’re looking for edges that are just lightly golden. They might look a little soft in the middle, but that’s perfect! Trust me on this.
- Let them hang out on the baking sheets for a few minutes to set up before you carefully move them to a wire rack to cool completely. This is key for that perfect tender texture.
- Once they’re totally cool, give them a generous dusting of powdered sugar. It’s like a beautiful snowy blanket!
Mixing the Italian Ricotta Cookie Dough
When you’re mixing up this dough, the biggest tip I can give you is to be gentle. Seriously, once the flour and ricotta go in, you just want to mix until everything is *barely* combined. You’ll see little streaks of flour or ricotta? That’s totally fine! Overmixing will toughen these lovely Italian Ricotta Cookies right up, and we want them soft and delicate, remember? Just mix until you don’t see big pockets of dry ingredients or wet components. It should look like a slightly lumpy, soft dough.
Baking Your Italian Ricotta Cookies to Perfection
Once your dough is on the sheet pans, pop them into that preheated oven. Keep an eye on them around the 12-minute mark. You want those edges to be just kissed with golden brown – not dark or crispy! They might seem a little underdone in the center, but that’s exactly what you’re aiming for. They’ll continue to firm up as they cool. And speaking of cooling, don’t rush it! Let them sit on the hot pan for a few minutes first. This helps them hold their shape and prevents them from crumbling too much when you move them. Then, let them cool *completely* on a wire rack before you even *think* about dusting them with sugar.
For more general cookie baking tips, you can always check out resources like King Arthur Baking!
Variations and Customizations for Italian Ricotta Cookies
While these Italian Ricotta Cookies are absolutely divine just as they are, sometimes a little twist can make them even more special! If you’re feeling adventurous, try adding about a teaspoon of lemon zest to the dough – it gives them a wonderful, bright fragrance that’s just lovely. Or, for some fun color and extra yum, toss in a handful of your favorite sprinkles before you bake. Don’t forget you can play with extracts too; a tiny bit of almond extract pairs beautifully!
Serving and Storing Your Italian Ricotta Cookies
These Italian Ricotta Cookies are just wonderful served with a hot cup of coffee or tea in the afternoon. They’re delicate enough for an elegant dessert platter, too! Once they’ve cooled completely and you’ve given them that lovely dusting of powdered sugar, pop them into an airtight container. They’ll stay wonderfully soft and fresh at room temperature for about 3 to 4 days. Honestly, they’re usually gobbled up way before then, but it’s good to know!
Frequently Asked Questions About Italian Ricotta Cookies
Got questions about these delightful Italian Ricotta Cookies? I’ve got answers! It’s always good to know the little details that make a recipe shine.
Can I use low-fat ricotta cheese?
Oh, this is a common one! While you *can* use low-fat ricotta, I really, really recommend sticking with whole milk ricotta. The fat in the whole milk version is what gives these Italian Ricotta Cookies that signature incredibly soft, moist, and tender texture. Low-fat versions have more water and less fat, which can lead to a drier, flatter cookie. For the best melt-in-your-mouth experience, go for the full-fat! For more info on ricotta substitutions, you can check out this handy guide.
Why are my Italian Ricotta Cookies flat?
If your cookies are spreading too much and coming out flat, it’s usually down to a couple of things. Make sure your butter was properly softened, not melted. Also, be super careful not to overmix the dough after you add the flour and ricotta – that can break down the structure. And don’t forget to chill the dough for about 15-20 minutes if your kitchen is really warm; that can help prevent excessive spreading.
Can I freeze the Italian Ricotta Cookie dough?
Yes, you absolutely can freeze the dough! This is awesome if you want to bake just a few at a time. Just scoop out the rounded tablespoons of dough onto a parchment-lined tray, freeze them until solid, then transfer the frozen dough balls to a freezer bag. When you’re ready to bake, just pop them onto a parchment-lined baking sheet and bake from frozen, adding a few extra minutes to the baking time. Easy peasy!
Do I really need to dust them with powdered sugar?
Honestly, you don’t *have* to, but wow, it really completes these Italian Ricotta Cookies! The powdered sugar is like a delicate little finish that adds just a touch more sweetness and a beautiful look. It keeps them from tasting totally plain after they’re baked. If you don’t have any on hand, you can skip it, but I highly recommend it for that classic look and taste!
Estimated Nutritional Information
Just a little heads-up, these numbers are estimates, okay? They can totally change depending on the brands you use and exactly how big you make your cookies. But generally, you’re looking at around 150 calories per Italian Ricotta Cookie, with about 7g of fat and 15g of sugar. It’s a nice balance that makes them a sweet treat without being too heavy!
Share Your Italian Ricotta Cookie Creations!
I’d absolutely love to hear from you! Did you try making these amazing Italian Ricotta Cookies? Drop a comment below and tell me how they turned out, or share your favorite part. If you took pictures, tag me on social media – I can’t wait to see your delicious creations!
Print
Italian Ricotta Cookies
- Total Time: 35 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and tender Italian ricotta cookies, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese
- 1/2 cup powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the ricotta cheese, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar.
Notes
- For a lemon-scented cookie, add 1 teaspoon of lemon zest to the dough.
- You can also add sprinkles to the dough for a festive touch.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Italian ricotta cookies, ricotta cookies, soft cookies, easy cookies, dessert, baking