italian ricotta cookies are a classic (and easy) cookie!
Sometimes timing is everything – which is how these Italian ricotta cookies happened to happen!
Typically, my recipes that call for ricotta call for the whole container – like this lasagna, THIS lasagna, these ravioli or these popsicles.
But my skillet lasagna – which is my most-made lasagna – only calls for a half cup. Which leaves me with an opened container. Which, of course I could use for some whipped ricotta or one of my favorite quick dinners.
But I wanted to see what else was out there – specifically a sweet “else”. And as luck would have it a very popular holiday cookie – that uses just a half cup of ricotta – was popping up all over my feed last month.
Apparently Italian ricotta cookies are the holiday cookie I’d never made – or knew I needed. But I had a feeling I’d love them. Made with the most basic pantry ingredients, you can certainly jazz these up with the addition of lemon or almond extract, or a handful of lemon zest. I went with vanilla because that’s what I had on-hand, and while most searches showed red and green nonpareils as a topping, I used a more “post-holiday” rainbow sprinkle.
The ricotta does not add any flavor, but rather keeps these cookies soft and tender. I highly recommend you giving them a try the next time you have an open container. And tag me on Instagram @sherisilver if you do!
2 tablespoons unsalted butter, at room temperature (love this tip!)
1/2 cup granulated sugar
1/2 cup full fat ricotta cheese
1/2 teaspoon vanilla extract (have you made your own?)
1 large egg, at room temperature
1 cup flour
3/4 teaspoon baking powder (is yours fresh?)
1/4 teaspoon kosher salt
1 cup confectioner’s sugar
2 tablespoons milk, plus extra if needed
sprinkles or nonpareils
Pre-heat the oven to 350 degrees and line two baking sheets with parchment paper.
Cream the butter and sugar till light and fluffy, then add the ricotta, vanilla and egg. Beat again. Add the flour, baking powder and salt and beat till incorporated. Use a small cookie scoop to drop 1 1/2 tablespoon-sized mounds onto your baking sheets. Bake for 10 minutes till pale golden brown on the bottoms, and let cool on a wire rack set over a piece of wax paper.
Whisk the confectioner’s sugar and milk in a small bowl, adding more milk if needed till a thick yet pourable glaze is achieved. Use a small spoon to top each of the cookies with the glaze, then top with sprinkles. Let set completely.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2022/01/18/italian-ricotta-cookies/
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
