Italian Ricotta Cookies
Italian Ricotta Cookies are soft, pillowy cookies made with fresh ricotta cheese, lemon zest, and vanilla, perfectly embodying the essence of Italian pastries.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature Softened to allow easy creaming with sugar.
- 1 cup granulated sugar
- 1 cup ricotta cheese, fresh for best flavor Use high-quality ricotta for best results.
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest, finely grated Freshly grated for optimal flavor.
Dry Ingredients
- 3 cups all-purpose flour, sifted for lightness
- 1 teaspoon baking powder Ensure freshness for effective leavening.
- 1 teaspoon baking soda Ensure freshness for effective leavening.
- 1 teaspoon salt
For Dusting
- to taste powdered sugar Optional but delightful for finishing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 to 4 minutes.
- Beat in the ricotta cheese, egg, vanilla extract, and lemon zest until well combined, approximately 2 minutes.
Mixing
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well-blended.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Baking
- Using a spoon or cookie scoop, drop generous tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 15 to 20 minutes, or until the edges are lightly golden.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes.
- Gently transfer the cookies to wire racks to cool completely.
- Once cooled, dust the cookies with powdered sugar if desired.
Notes
For best results, use fresh ricotta cheese and experiment with flavored extracts like almond or citrus for unique variations.