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When it comes to Italian desserts, few treats are as enchanting as the classic ricotta cookie. These cookies, rich in flavor and delightfully gooey in texture, hold a special place in Italian cuisine, often associated with family gatherings and festive celebrations. The unique blend of ingredients creates a cookie that is not only soft and tender but also bursting with a rich flavor that embodies the essence of Italy.

Italian Ricotta Cookies

Discover the charm of gooey Italian ricotta cookies, a delightful treat that embodies the essence of Italy. With their rich flavor and soft texture, these cookies are perfect for festive gatherings and everyday enjoyment. Made with fresh ricotta, vibrant lemon zest, and a hint of vanilla and almond, they promise a unique taste experience. Follow the step-by-step instructions to craft these irresistible cookies in your own kitchen, bringing a piece of Italian tradition home.
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Ingredients
  

2 cups whole-milk ricotta cheese

1 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon almond extract

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

Zest of 1 fresh lemon

1/2 cup powdered sugar (for icing)

2-3 tablespoons milk (for icing)

Instructions
 

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking, ensuring an easy clean-up later.

    Cream Butter and Sugar: In a spacious mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer on medium speed to cream them together until the mixture becomes light and fluffy, which should take about 3-4 minutes.

      Incorporate Ricotta and Eggs: Add the ricotta cheese, large eggs, vanilla extract, and almond extract to the creamed mixture. Beat well until all ingredients are smoothly combined and the mixture is uniform in texture.

        Mix Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, and fresh lemon zest until they are well blended.

          Combine Mixtures: Gradually introduce the dry mixture to the wet mixture, mixing on low speed. Stir just until the dough is combined; it should maintain a slightly sticky consistency. Be careful not to overmix, as this can affect the texture of your cookies.

            Scoop Cookies: Using a cookie scoop or a tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets. Make sure to leave enough space between each mound, as the cookies will spread while baking.

              Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes. Keep an eye on them—the edges should turn a light golden color, while the centers will remain soft.

                Cool Cookies: Once baked, take the cookies out of the oven and allow them to sit on the baking sheets for about 5 minutes. This will help them firm up a bit. Then, gently transfer the cookies to wire racks to cool completely.

                  Prepare the Icing: In a small bowl, whisk together the powdered sugar and milk until the mixture is smooth and pourable. If the icing is too thick, add a little more milk; if too thin, sprinkle in extra powdered sugar.

                    Drizzle Icing: Once the cookies have cooled completely, drizzle the prepared icing over the tops, giving each cookie a touch of sweetness and a beautiful finish.

                      Serve & Enjoy: Allow the icing to set for approximately 15 minutes before serving. These delightful Italian ricotta cookies are best enjoyed with a nice cup of coffee or tea!

                        Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 24 cookies

                          - Presentation Tips: Arrange cookies on a decorative platter, garnished with a sprinkle of lemon zest or a few fresh mint leaves for a pop of color.