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The foundation of any great cookie lies in its dry ingredients. For our Gooey Italian Ricotta Cookies, the primary dry components include all-purpose flour, baking powder, baking soda, and a pinch of salt. When measuring your flour, it's crucial to avoid compacting it into the measuring cup as this can lead to dense cookies.

Italian Ricotta Cookies

Dive into the delicious world of Italian baking with Gooey Italian Ricotta Cookies! These soft and tender treats feature creamy ricotta cheese that adds a unique richness, perfectly balanced with sweet sugar and a hint of citrus zest. Ideal for any occasion, whether it's a cozy coffee break or a festive gathering, these easy-to-make cookies will impress both novice and seasoned bakers. Discover the history, essential ingredients, and a simple step-by-step guide to create these delightful cookies at home. Enjoy the joy of baking and sharing a taste of Italy with your loved ones!
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Ingredients
  

2 cups ricotta cheese

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 tsp vanilla extract

1 tsp almond extract

3 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Zest of 1 lemon

1/2 cup powdered sugar (for icing)

2-3 tbsp milk (for icing)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.

      Add Ricotta and Eggs: Incorporate the ricotta, eggs, vanilla extract, and almond extract. Mix until well-combined and smooth.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest until evenly mixed.

          Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; the dough should be slightly sticky.

            Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, allowing space between cookies as they will spread slightly.

              Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers should still be soft; they will firm up as they cool.

                Cool Cookies: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                  Make the Icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.

                    Drizzle Icing: Once the cookies are completely cooled, drizzle the icing over the tops for an added sweetness.

                      Serve: Allow the icing to set for about 15 minutes before serving, then enjoy your delightful Italian ricotta cookies with coffee or tea!

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