Italian Ricotta Cookies

Introduction

Italian Ricotta Cookies are a delightful treat that brings a touch of Italy to your kitchen. Known for their soft, tender texture and subtle sweetness, these cookies are a favorite among many. Whether you’re preparing for a holiday celebration, a family gathering, or just want to enjoy a delicious homemade treat, Ricotta Cookies are sure to impress. In this article, we’ll guide you through a simple recipe to create these delectable cookies and share tips for perfecting your baking skills.

Why You’ll Love Italian Ricotta Cookies

1. Soft and Tender Texture: Ricotta cheese gives these cookies a unique, moist texture that’s different from traditional cookies.
2. Versatile Flavor: The subtle flavor of ricotta pairs wonderfully with various add-ins like chocolate chips, lemon zest, or nuts.
3. Easy to Make: This recipe is straightforward and perfect for bakers of all levels.
4. Great for Any Occasion: Whether it’s a holiday, a special event, or a simple afternoon treat, these cookies are always a hit.

Ingredients

To make Italian Ricotta Cookies, you’ll need the following ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup ricotta cheese
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional)
• ½ cup chocolate chips or nuts (optional)

For the Icing (Optional)

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Sprinkles or colored sugar (optional)

Instructions

1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.
4. Add Ricotta and Eggs: Mix in the ricotta cheese until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest if using.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips or nuts if desired.
6. Scoop the Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Bake for 12-15 minutes, or until the edges are lightly golden. The centers may still look soft; this is normal. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Prepare the Icing (Optional): In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the cooled cookies and top with sprinkles or colored sugar if desired.

Tips for Perfect Italian Ricotta Cookies

• Use Room Temperature Ingredients: Ensure your butter and ricotta cheese are at room temperature for the best results.
• Don’t Overmix: Mix the dough just until combined to avoid dense cookies.
• Customize Your Cookies: Experiment with different add-ins like dried fruit, nuts, or flavored extracts to make the recipe your own.

Conclusion

Italian Ricotta Cookies are a delightful treat that combines a soft, tender texture with versatile flavor options. With this easy recipe, you can bake a batch of these delicious cookies that are perfect for any occasion. Whether you enjoy them plain or with a touch of icing, these cookies are sure to become a favorite in your recipe collection. Happy baking!

Serving and Storage Tips for Italian Ricotta Cookies

Serving Tips

1. Room Temperature: Italian Ricotta Cookies are best enjoyed at room temperature. Their soft texture and delicate flavor really shine when they’re not too cold.
2. Pairing Ideas: Serve your Ricotta Cookies with a cup of tea or coffee for a delightful afternoon treat. They also pair well with a glass of milk or a sweet dessert wine.
3. Presentation: For special occasions, consider decorating the cookies with icing and sprinkles. They make a beautiful addition to any dessert table or cookie platter.
4. Serving Size: These cookies are quite rich and satisfying, so small to medium-sized portions are ideal. Aim for 1-2 cookies per serving.

Storage Tips

1. Room Temperature: Store Ricotta Cookies in an airtight container at room temperature for up to 4-5 days. This keeps them fresh and maintains their soft texture.
2. Refrigeration: If you need to store the cookies for a longer period, you can keep them in the refrigerator. Place them in an airtight container, and they should stay fresh for up to 1 week.
3. Freezing: For long-term storage, you can freeze Ricotta Cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, simply leave them at room temperature for about 30 minutes before serving.
4. Icing Storage: If you’ve added icing to the cookies, it’s best to store them in a single layer to avoid the icing smudging. Alternatively, you can freeze the cookies without icing and add it once they’re thawed.
5. Reviving Freshness: If your cookies have become a bit dry, you can refresh them by placing a slice of bread in the container with the cookies. The bread helps to reintroduce moisture.

By following these serving and storage tips, you can ensure that your Italian Ricotta Cookies remain delicious and fresh, ready to be enjoyed at any time.

1. Can I use low-fat ricotta cheese for this recipe?

Yes, you can use low-fat ricotta cheese, but the texture of the cookies may be slightly different. Full-fat ricotta cheese gives the cookies a richer, softer texture, so if you use low-fat, your cookies might be a bit less tender.

2. How do I know when the cookies are done baking?

Ricotta Cookies are done when the edges are lightly golden and the centers are set but still soft. They should not look overly brown. Keep an eye on them as they bake, as they can go from perfectly baked to overdone quickly.

3. Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough. Scoop the dough into individual cookie portions and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. You can bake the frozen dough directly from the freezer, adding an extra minute or two to the baking time.

4. What can I use as a substitute for the lemon zest in this recipe?

If you don’t have lemon zest, you can use orange zest for a different citrus flavor. Alternatively, you can omit the zest altogether and add a teaspoon of vanilla extract or almond extract for added flavor.