Description
Delight your taste buds with these soft and cake-like Italian Ricotta Cookies. Topped with a sweet glaze and colorful sprinkles, they are perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 cup ricotta cheese (whole milk)
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- Colorful sprinkles for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Mix wet ingredients: Beat in the egg, then mix in the ricotta cheese, vanilla extract, and almond extract if using, until smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12–14 minutes until lightly golden.
- Prepare glaze: In a small bowl, whisk together powdered sugar and milk to make a smooth glaze.
- Glaze and decorate: Spoon or drizzle glaze over each cookie and top with sprinkles before the glaze sets.
Notes
- These cookies are soft, cake-like, and stay moist for days.
- Store in an airtight container at room temperature for up to 5 days.
- Almond extract adds a lovely flavor but can be omitted.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
