Oh, these Italian Ricotta Cookies! Seriously, if you’re looking for a cookie that just melts in your mouth, you’ve found it. They have this wonderfully soft, tender texture that’s just pure magic, all thanks to the star ingredient: ricotta cheese. I remember my Nonna making these every Christmas; the whole house would smell like sweet vanilla and comfort. Bringing out a plate of these warm, fluffy Italian Ricotta Cookies was always the highlight of our holiday gatherings. They’re simple, classic, and taste like a hug!
Why You’ll Love These Italian Ricotta Cookies
These cookies are just pure joy in every bite, I promise!
- Melt-in-Your-Mouth Texture: They’re unbelievably soft and tender, a real dream cookie that just dissolves.
- Super Easy to Make: Honestly, you don’t need to be a pro baker for these; the ricotta does most of the work!
- Perfectly Sweet & Subtle: Just the right amount of sweetness with a lovely hint of vanilla – never too much.
- Versatile Delight: Great plain, or you can easily dress them up with sprinkles or a little lemon zest.
- Classic Italian Charm: They’ve got that authentic, comforting taste of tradition that I just adore.
- Great for Sharing: They disappear so fast at parties and holiday get-togethers!
Gather Your Ingredients for Italian Ricotta Cookies
Okay, ready to whip up these dreamy cookies? You’ll need just a few simple things that I bet you already have in your pantry and fridge. Having everything ready makes the whole process so much smoother. Here’s exactly what you’ll need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese
- 1/2 cup powdered sugar, for dusting
Essential Equipment for Making Italian Ricotta Cookies
Before we get started, let’s make sure you’ve got everything you need to make these little delights perfect. Trust me, having the right tools makes baking so much more fun!
- A couple of sturdy baking sheets
- Parchment paper (a lifesaver for cleanup!)
- A large mixing bowl for the main dough
- A smaller bowl
- A whisk
- An electric mixer (handheld or stand mixer) – it makes creaming the butter and sugar a breeze!
- A measuring cup and spoons
- A tablespoon measure for portioning the dough
- A wire cooling rack
Step-by-Step Guide to Perfect Italian Ricotta Cookies
Alright, let’s get these beautiful ricotta cookies baked! It’s a pretty straightforward process, and honestly, the hardest part is waiting for them to cool because they smell absolutely heavenly coming out of the oven. Make sure you’ve preheated your oven to 350°F (175°C) and lined your baking sheets with parchment paper – that stuff is a game-changer for no-stick baking and easy cleanup.
Preparing the Dough for Your Italian Ricotta Cookies
First things first, in one bowl, whisk together your flour, baking powder, and a pinch of salt. This just makes sure everything is evenly distributed. Now, in a bigger bowl, it’s time to cream that softened butter and sugar together until it’s nice and fluffy. Then, beat in your egg and that lovely vanilla extract. The key here is the ricotta; you’ll add the dry ingredients and the ricotta cheese bit by bit, alternating them, and making sure you start and end with the dry stuff. And listen, this is super important: don’t, I repeat, DO NOT overmix at this stage! Just mix until everything is *just* combined, maybe a few streaks of flour are okay. Overmixing makes these cookies tough, and we want them soft and cloud-like!
Shaping and Baking the Italian Ricotta Cookies
Now for the fun part! Grab a tablespoon and scoop out portions of your dough. You want them roughly the size of a large cookie, spaced about 2 inches apart on those prepared baking sheets. They don’t spread *a ton*, but you want to give them a little breathing room. Pop them into that preheated oven and bake for about 10 to 12 minutes. You’re looking for the edges to just start turning a lovely, light golden brown. Once they’re out, let them hang out on the baking sheet for a few minutes to firm up just a hair before you carefully move them to a wire rack to cool completely. This bit is crucial for getting that perfect melt-in-your-mouth texture!
`, `Once they’re totally cool`, `give them a generous dusting of powdered sugar. It’s like the crowning glory! If you’re feeling fancy, you could even add some fun sprinkles to the dough before baking.
Looking for other amazing cookie recipes? You’ve got to try my classic chocolate chip cookies – they’re a crowd-pleaser, for sure! And if you’re up for something a little different, these homemade Krispy Kreme donuts are surprisingly easy and totally delicious.
Tips for the Best Italian Ricotta Cookies
Alright, I’ve made these Italian Ricotta Cookies enough times to have a few secrets up my sleeve! It’s all about getting that super soft, melt-in-your-mouth texture we talked about. And trust me, it’s easier than you think.
- Use Whole Milk Ricotta, Always! Seriously, don’t grab that skim milk stuff. The higher fat content in whole milk ricotta is what gives these cookies their incredible richness and that signature tender crumb. It makes a HUGE difference!
- Don’t Overmix the Dough! I cannot stress this enough. Mix the dry and wet ingredients until they’re *just* combined. A few little flour streaks are totally fine. Overmixing develops the gluten too much, and that’s how you end up with tough cookies instead of these soft little clouds.
- Cream That Butter and Sugar Properly: This is key for that light texture. Make sure your butter is softened (not melted!) and beat it with the sugar until it’s pale and fluffy. It looks like whipped honey when it’s right. This step incorporates air, which helps the cookies have that perfect, slightly airy density.
- Cool Completely Before Dusting: Resist the urge to toss them in powdered sugar right away. Let them cool all the way down on the wire rack. If they’re still warm, the powdered sugar will melt right off (or make a gummy mess!). Patience is a virtue, my friends!
- Spice It Up (Optional, but SO good!): If you want to give your Italian Ricotta Cookies an extra little zing, I sometimes add a teaspoon of lemon zest to the dough. It’s divine! You could also add some fun sprinkles to the batter if you’re making them for a party.
Looking for more cookie inspiration? My chocolate chip cookie recipe is a classic for a reason! And if you’re feeling adventurous, definitely check out these homemade Krispy Kreme donuts – they’re surprisingly simple!
Ingredient Notes and Substitutions for Italian Ricotta Cookies
Let’s talk about a couple of the stars of this recipe! For these Italian Ricotta Cookies, using whole milk ricotta cheese is the way to go. It has a higher fat content that really makes them extra tender and moist. If you absolutely can’t find whole milk, part-skim will work in a pinch, but your cookies might be a tad less rich, you know?
And about the butter – make sure it’s softened, not melted! This is key for getting that light, fluffy texture when you cream it with the sugar. If you needed to swap out the all-purpose flour for something else, I’d be a little hesitant because it’s so balanced for this recipe. But if you’re looking for a gluten-free option, a good quality 1:1 baking blend should do the trick, though the texture might change ever so slightly.
Frequently Asked Questions About Italian Ricotta Cookies
Can I make Italian ricotta cookies ahead of time?
Oh, absolutely! These Italian Ricotta Cookies are actually even better the next day, once the flavors have had a chance to really meld. You can store them in an airtight container at room temperature for about 3-4 days. Just wait to dust them with powdered sugar until you’re ready to serve them, or they might get a little sticky!
Why are my Italian ricotta cookies flat?
Usually, flat cookies mean one of two things: either your butter was too soft or melted when you creamed it with the sugar, or you might have overmixed the dough. Overmixing develops the gluten, which makes them spread more. Also, make sure you’re not skipping the baking powder – it helps give them just a little lift!
What kind of ricotta should I use for Italian ricotta cookies?
For the best texture and flavor in these Italian Ricotta Cookies, definitely go for whole milk ricotta. It has a higher fat content that makes the cookies super tender and moist. If you can only find part-skim, it’ll work, but the cookies might not be quite as rich and decadent.
Do I need to chill the dough for Italian ricotta cookies?
Nope, no chilling required for this recipe! That’s one of the things I love about them – they’re super straightforward. You can mix up the dough and get them right onto the baking sheets and into the oven. It makes them a quick and easy treat!
Nutritional Information for Italian Ricotta Cookies
Here’s an estimate of what you’re looking at per cookie. Remember, this can sway a little depending on the brands you use and exactly how big you scoop them!
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 30mg
- Carbohydrates: 20g
- Sugar: 15g
- Fiber: 1g
- Protein: 3g
Share Your Italian Ricotta Cookie Creations!
I’d absolutely LOVE to hear how your Italian Ricotta Cookies turned out! Did you try adding sprinkles or lemon zest? Leave a comment below, rate the recipe, or even share a picture of your beautiful cookies on social media! You can also reach out via my contact page if you have any questions. Happy baking, everyone!
Print
Italian Ricotta Cookies
- Total Time: 32 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and tender Italian ricotta cookies, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta cheese
- 1/2 cup powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the ricotta cheese, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar.
Notes
- For a lemon-scented cookie, add 1 teaspoon of lemon zest to the dough.
- You can also add sprinkles to the dough for a festive touch.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Italian ricotta cookies, ricotta cookies, soft cookies, Italian dessert, easy cookie recipe