Description
Soft Italian Ricotta Cookies with Glaze are tender, sweet, and perfect for sharing. These delightful cookies combine creamy ricotta with a buttery dough, topped with a sweet glaze and festive sprinkles, making them ideal for any occasion or holiday celebration.
Ingredients
Scale
For the Cookies
- 1 cup butter, softened to room temperature
- 1.5 cups granulated sugar
- 2 large eggs
- 1 cup whole-milk ricotta, excess liquid drained off
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Glaze
- 2 cups powdered sugar
- 2–3 tablespoons milk (add until glaze is thick and spoonable)
- 0.5 teaspoon almond or anise extract (optional; can be omitted or replaced with extra vanilla)
- 1 cup holiday sprinkles or nonpareils for decoration
Instructions
- Prepare the Dough: Cream the softened butter and granulated sugar together for 3 to 4 minutes until the mixture is light and fluffy, which helps to incorporate air for a tender cookie texture.
- Mix Wet Ingredients: Add the drained ricotta, eggs, and vanilla extract to the butter and sugar mixture and blend until smooth, ensuring the ricotta is well incorporated to provide moisture and richness.
- Combine Dry Ingredients: On low speed, add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix just until combined to avoid overworking the dough which could make the cookies tough.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to firm up and make it easier to handle.
- Preheat Oven and Prepare Baking Sheets: While the dough chills, preheat the oven to 350°F (175°C). Line two light-colored baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape and Bake Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets to allow room for spreading. Bake for 12 to 15 minutes until the tops are pale and the centers may look slightly underdone, which yields a soft texture.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool completely on wire racks before glazing to ensure the glaze sets properly and does not melt off.
- Make the Glaze: Whisk together powdered sugar, 2 tablespoons of milk, and almond or anise extract. Add more milk a little at a time until the glaze is thick but spoonable, achieving a smooth consistency for easy dipping or spooning.
- Glaze and Decorate: Dip or spoon the glaze over each cooled cookie, then immediately sprinkle with holiday sprinkles or nonpareils for a festive finish.
- Set the Glaze: Let the glaze set for 20 to 30 minutes at room temperature before serving or storing to ensure it hardens lightly and the sprinkles adhere well.
Notes
- Store cookies in an airtight container at room temperature for 4-5 days for best freshness.
- Refrigerate cookies for up to 1 week if you want to prolong freshness, but let them come back to room temperature before serving for optimal texture.
- For longer storage, freeze undecorated cookies for 2-3 months. Warm gently before applying glaze or serving.
- The almond or anise extract in the glaze is optional; substitute with extra vanilla if preferred or omit entirely.
- Using light-colored baking sheets ensures even baking and prevents excessive browning on the cookie bottoms.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Italian
Keywords: Italian ricotta cookies, soft cookies, ricotta dessert, holiday cookies, glazed cookies, festive sprinkles, ricotta glaze cookies
