Italian Ricotta Cookies
I’m glad I was able to fit one batch of cookies in before Christmas and if you can only choose one, it is Ricotta Cookies.
Us Sicians are thrifty, ricotta (and the cookie) origins trace to Southern Italy, where ricotta — a byproduct of cheese-making — was used in desserts to avoid waste. Ricotta means “recooked.” Some of the most classic Italian dishes we enjoy today are the result of humble resources transformed through culinary creativity.
Italian Ricotta Cookies are soft, cake-like treats with a subtle, creamy flavor from the ricotta cheese. Their light, airy texture makes them melt in your mouth – yum alert. The sweet glaze on top adds a touch of sugary richness, accented with a hint of almond. I feel the glaze isn’t even needed, though. I prefer a less sugary cookie, but the mini sprinkles add a festive touch that makes them a Christmas classic.
When our food pics aren’t perfect, we call it ‘Italian rustic charm’.
My batch got a little messed up, just like me. But kinda cute and sweet – also just like me. Here’s the recipe!
Ingredients for the Cookies:
- 2 sticks butter
- 1 ¾ cup granulated sugar
- 2 eggs
- 1 small container ricotta cheese 15 oz.
- 2 tablespoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Ingredients for the Glaze:
- 4 – 6 tablespoons milk
- 1 ½ cups powdered sugar
- 1 teaspoon almond extract
Instructions:
- Preheat the oven to 350°F.
- In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; mix until well combined. In a separate medium bowl, combine the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture; mix well. Roll the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart.
- Bake for 8-10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, whisk the milk, powdered sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set upright back on the wire rack. Immediately top with sprinkles. Repeat for remaining cookies.
What I learned: If the cookies turn out too soft, draining the ricotta a bit beforehand will help. I didn’t do this but found out later that it’s a good step for firmer cookies. I also had some trouble with the glaze—it wasn’t drippy enough and was hard to apply. To fix this, you can slowly drizzle in more milk, and mix to loosen the glaze up. Warming it in the microwave for a few seconds also makes it easier to work with.
What made this baking session extra fun was using a hand mixer I found in the back of my parents’ pantry a few weeks ago. (Look, Joe!) It was my Grandmother Mary’s—General Electric, Sunbeam Mixmaster, New Deluxe! Made in 1960. Nowadays, when we hear “General Electric,” we think air conditioners, oil and gas, and military aircraft—not Grandma’s trusty baking mixer! I’ll have to write a whole column on this gem, but for now, I just had to flex!
Follow me for the day-to-day in the kitchen on Instagram – @theglorifiedtomato.
