Italian Cookies are a delightful treat that brings a touch of sweetness to any occasion. These light and fluffy cookies are infused with rich ricotta cheese and zesty lemon, making them perfect for dessert or snack time. They’re not just delicious; they’re also fun to make!
Why make this recipe
These Italian Cookies are not only easy to prepare but also incredibly versatile. Their tender texture and unique flavors make them a favorite with both kids and adults. Whether you’re hosting a gathering or simply want to indulge in a sweet treat, this recipe promises to impress.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup whole milk ricotta cheese, drained
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Zest of 1 lemon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
How to make it
- Whisk the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream the Butter and Sugar: Beat butter and sugar with an electric mixer on medium speed until pale and fluffy, about 2 to 3 minutes.
- Add the Ricotta and Aromatics: Beat in ricotta until smooth, then add egg, vanilla and almond extracts, and lemon zest; mix until incorporated.
- Combine Wet and Dry: Reduce mixer speed to low and gradually add flour mixture, mixing just until no streaks remain. Cover and refrigerate dough for 30 minutes.
- Shape the Cookies: Preheat oven to 350°F. Drop rounded mounds of dough (about 1.5 tablespoons) onto parchment-lined baking sheets, spacing 2 inches apart. Gently roll into balls.
- Bake: Bake one sheet at a time for 12 to 14 minutes, until edges are set and bottoms are lightly golden. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies. Let set 15 minutes before serving.
How to serve it
These cookies are wonderful on their own, but you can also serve them with a cup of coffee or tea for a delightful afternoon break. They can be displayed on a decorative platter for special occasions or packed in a decorative box as a thoughtful gift.
How to store it
Store your cookies in an airtight container at room temperature for up to one week. If you want them to last longer, you can freeze them for up to three months. Just ensure they are properly sealed to avoid freezer burn.
Helpful tips
- To ensure your ricotta cheese is not too watery, be sure to drain it well before adding it to the mixture.
- For best results, allow the dough to rest in the refrigerator; this makes it easier to handle and helps the cookies retain their shape while baking.
Optional variations
- For a chocolate twist, you can add mini chocolate chips to the dough before baking.
- Experiment with different citrus zests, like orange or lime, instead of lemon for a unique flavor.
Frequently asked questions
Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese, but the texture may be slightly different, resulting in cookies that are a little less rich.
How do I know when the cookies are done?
The cookies are done when the edges are set and the bottoms are lightly golden. They may look slightly undercooked in the center but will continue to firm up as they cool.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance and store it in the refrigerator. Just let it sit at room temperature for a few minutes before shaping and baking.
