Italian Ricotta Cookies

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Italian ricotta cookies are a sweet treat you’ll want to try. These soft, cake-like cookies are easy to make and perfect for any occasion. With just 30 minutes of prep time and 12 minutes of baking, you can create 60 delicious cookies at only 148 calories each.

The recipe uses simple ingredients like flour, sugar, butter, and ricotta cheese. You’ll mix the dough, chill it, then scoop and bake. After cooling, you’ll top the cookies with a sweet lemon glaze and colorful sprinkles. The result is a light, flavorful cookie that’s sure to become a new favorite.

Exact Ingredients List

Here’s what you’ll need to make these yummy Italian ricotta cookies:

For the Cookies:
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg + 2 egg yolks
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)
• 15 ounces whole milk ricotta cheese, drained

For the Icing:
• 1/4 cup unsalted butter, softened
• 3-4 cups powdered sugar, sifted
• 2 tablespoons fresh lemon juice
• 1/4 cup milk
• Nonpareils for decorating

Make sure to have all your ingredients ready before you start baking. The softened butter and room temperature eggs will mix better. Don’t forget to drain the ricotta cheese for the best texture in your cookies.

Instructions

Mix flour, baking powder, baking soda, and salt in a bowl. Set aside.

Beat butter and sugar until fluffy in another bowl. Add eggs, vanilla, and almond extract one by one. Mix in ricotta cheese.

Slowly add dry ingredients to wet ingredients. Mix until just combined. Chill dough for 2 hours.

Preheat oven to 350°F. Line baking sheets with parchment paper.

Drop 1 tablespoon of dough onto sheets, 2 inches apart. Bake 12-15 minutes until edges are set and tops are golden.

Cool on sheets for 5 minutes, then move to a wire rack.

For icing, whisk butter, powdered sugar, and lemon juice. Add milk slowly until smooth. Spoon over cooled cookies.

Sprinkle nonpareils on wet icing. Let set for 30-60 minutes before serving.

Enjoy your soft, flavorful Italian ricotta cookies!

Possible Substitutes List

Need to swap some ingredients? No problem! Here are some easy substitutes you can use in your Italian ricotta cookies:

• Ricotta cheese: You can use cottage cheese or mascarpone instead. Just drain them well first.

• All-purpose flour: Try whole wheat flour for a nuttier flavor. Use 3 3/4 cups instead of 4 cups.

• Butter: Coconut oil works great for a dairy-free option. Use the same amount.

• Granulated sugar: Brown sugar adds a nice molasses flavor. Or use coconut sugar for a healthier twist.

• Vanilla extract: Almond or lemon extract can give your cookies a new flavor profile.

For the icing:

• Lemon juice: Orange or lime juice work well too. You can also use milk for a plain vanilla icing.

• Nonpareils: Try colored sugar, chopped nuts, or mini chocolate chips for fun toppings.

Remember, substitutions may slightly change the texture or flavor of your cookies. But don’t be afraid to experiment and make these cookies your own!

How To Make It Diabetes-Friendly

You can enjoy Italian ricotta cookies even if you have diabetes. Here are some tips to make them more diabetes-friendly:

Use almond flour instead of all-purpose flour. This swap lowers the carb count and adds healthy fats.

Replace sugar with a natural sweetener like stevia or monk fruit. Start with 1/2 cup and adjust to taste.

Choose low-fat ricotta cheese to cut down on calories and saturated fat.

Skip the icing to reduce sugar. If you want some sweetness, try a light dusting of powdered erythritol.

Make smaller cookies. Use a teaspoon instead of a tablespoon to portion the dough.

Add cinnamon or nutmeg for flavor without extra sugar.

Try using coconut oil instead of butter for a healthier fat option.

Remember to check with your doctor or dietitian before making big changes to your diet. They can help you figure out the right portion size for your needs.

Tips, Tricks & Storing

For the best ricotta cookies, drain the ricotta cheese before using. Put it in a fine-mesh strainer over a bowl for about 30 minutes. This removes excess liquid and makes the cookies fluffier.

When mixing the dough, don’t overdo it. Mix just until the ingredients come together. Overmixing can make your cookies tough.

Chill the dough before baking. This helps prevent spreading and keeps the cookies thick and soft. You can even chill it overnight if you want to make the dough ahead.

Use a cookie scoop for even-sized cookies. This helps them bake evenly and look nicer.

To store your cookies, let them cool completely first. Then put them in an airtight container. They’ll stay fresh at room temperature for up to 3 days.

For longer storage, you can freeze the cookies. Place them in a freezer-safe container with wax paper between layers. They’ll keep for up to 3 months.

If you want to freeze the dough, scoop it into balls first. Freeze on a baking sheet, then transfer to a freezer bag. You can bake them straight from frozen, just add a minute or two to the baking time.

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