Italian Ricotta Cookies
These soft Italian ricotta cookies are flavored with almond and vanilla and are topped with a quick glaze and festive sprinkles for the ultimate Christmas cookie.
Servings: 30 cookies
Calories: 101kcal
Ingredients
- ¼ cup butter softened
- 1 cup sugar
- 1 tsp vanilla extract
- 8 oz ricotta cheese
- ½ tsp almond extract
- 1 egg
- 2 cups flour
- 1 ½ tsp baking powder
- ½ tsp Kosher salt
Glaze
- 1 cup powdered sugar
- 1 Tbsp water
- ¼ tsp almond extract
- sprinkles
Instructions
- Preheat the oven to 350 degrees then lining a baking sheet with parchment paper.
- In a mixing bowl with a stand mixer or a hand mixer, cream together butter and sugar.1/4 cup butter, 1 cup sugar
- Mix in the vanilla, ricotta, almond extract, and egg until all the ingredients are mixed together and smooth.1 tsp vanilla extract, 8 oz ricotta cheese, 1/2 tsp almond extract, 1 egg
- With the mixer on low speed, add in the dry ingredients flour, baking powder, and salt. Mix until all the ingredients are all combined.2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp Kosher salt
- Use a 1 1/2 tablespoon cookie scoop to measure out each ball of dough. Place each ball of dough onto the prepared baking sheet. Separate each ball of dough out about 2 inches apart.
- Place the baking sheet into the preheated oven and bake the cookies for about 15 minutes or until the bottom of the cookies are a light golden color.
- To make the glaze, whisk together the powdered sugar, water, and almond extract until all the ingredients are mixed together and a smooth consistency.1 cup powdered sugar, 1 Tbsp water, 1/4 tsp almond extract
- Once the cookies are finished baking, drizzle the glaze over the cookies then quickly top each cookie with the sprinkles.sprinkles
Notes
- If the glaze is too thick add a teaspoon more water at a time until your desired consistency. If it gets too thin, add a bit more powdered sugar.
- Drain your ricotta in a fine mesh sieve if it’s got a lot of excess water. If it has too much liquid, your Italian ricotta cookies will be too moist.
- Don’t skimp on the baking time. Some cookies can come out of the oven underdone or soft in the middle, but these will need to be baked fully. The soft textures are prone to crumbling if not baked completely.
- For easy cleanup, glaze the cookies on a cooling rack over top of parchment paper so it catches any excess drips.
Nutrition
Calories: 101kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 60mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 89IU | Calcium: 27mg | Iron: 0.5mg