Description
Deliciously soft and flavorful ricotta cookies topped with a smooth almond glaze.
Ingredients
Scale
- 1 stick (½ cup) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 teaspoon almond extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ¼ teaspoon almond extract
- Sliced almonds for garnish (optional)
Instructions
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2–3 minutes with a hand mixer. Don’t rush this — it sets the stage for that airy texture.
- Add the wet ingredients: Beat in the ricotta cheese, egg, and almond extract. The batter will be thick and creamy with a lovely almond aroma already starting to come through.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing just until combined. Be careful not to overmix — just fold until you no longer see streaks of flour.
- Chill the dough: Cover the dough and refrigerate for 30 minutes. This helps the dough firm up slightly and keeps the cookies from spreading too much.
- Bake to perfection: Preheat your oven to 350°F (175°C). Scoop tablespoon-sized rounds of dough onto a parchment-lined baking sheet, leaving about 2 inches between each. Bake for 12–14 minutes, or until the bottoms are just lightly golden and the tops spring back when touched. Let cool completely.
- Glaze and garnish: Whisk together powdered sugar, milk, and almond extract to make a smooth glaze. Dip the tops of the cooled cookies into the glaze, then sprinkle with sliced almonds if desired. Let the glaze set before storing.
Notes
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Make sure to use fresh ricotta cheese for the best flavor.
- For a variation, you can add lemon or orange zest to the dough.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg