Italian Ricotta Cookies

Italian Ricotta Cookies

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Amongst the array of holiday cookies we create this year, these petite delights truly stand out as the most endearing. Infused with ricotta, these Italian cookies offer a tender and airy texture, transforming each bite into a fluffy dream. While we hold a fondness for generously frosted cookies, it is the luscious almond-flavored glaze that truly distinguishes these delectable treats. What makes them even more delightful is their versatility—they are not only ideal for holiday festivities but also make for a perfect dessert all year round.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast
Cuisine world cuisine
Servings 30
Calories 3101 kcal

Ingredients
  

FOR THE COOKIES

  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/4 c. (1/2 stick) butter, softened
  • 1 c. granulated sugar
  • 8 oz. ricotta
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. almond extract (optional)
  • 1 egg

FOR THE ICING

  • 1 c. powdered sugar
  • 2 tbsp. whole milk
  • 1/4 tsp. almond extract (optional)
  • Sprinkles

Instructions
 

  • Make the cookies: Adjust an oven rack to center position and preheat the oven to 350°. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together on medium speed the butter and sugar until light and fluffy.
  • Add in the ricotta, vanilla, almond extract, if using, and egg and continue to mix until smooth. (The batter will be quite wet.)
  • Add the dry ingredients and mix just to combine.
  • Portion the dough into approximately 1½ tablespoon portions (or use a medium cookie scoop) onto the parchment spaced 2” apart. Bake for 15 minutes. (The tops will remain pale while the bottoms turn golden brown.) Cool the cookies on a wire rack with parchment paper underneath.
  • Make the icing: Whisk together the powdered sugar and milk until smooth. Whisk in the almond extract, if using. Spoon the icing over the cookies, and top with sprinkles while the icing is still wet.

Nutrition

Calories: 3101kcalCarbohydrates: 526gProtein: 58gFat: 83gSaturated Fat: 50gTrans Fat: 2gCholesterol: 401mgSodium: 1766mgPotassium: 636mgFiber: 7gSugar: 332gCalcium: 1091mgIron: 14mg
Keyword Italian Ricotta Cookies
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