Italian Ricotta Cookies
User Reviews
0.0
0 reviews
Unrated
Italian Ricotta Cookies
Report
These soft Italian ricotta cookies are flavored with almond and vanilla and are topped with a quick glaze and festive sprinkles for the ultimate Christmas cookie.
Share:
Ingredients
- ¼ cup butter softened
- 1 cup sugar
- 1 tsp vanilla extract
- 8 oz ricotta cheese
- ½ tsp almond extract
- 1 egg
- 2 cups flour
- 1 ½ tsp baking powder
- ½ tsp kosher salt
Glaze
- 1 cup powdered sugar
- 1 Tbsp water
- ¼ tsp almond extract
- Sprinkles
Add to Shopping List
Instructions
- Preheat the oven to 350 degrees then lining a baking sheet with parchment paper.
- In a mixing bowl with a stand mixer or a hand mixer, cream together butter and sugar.
- Mix in the vanilla, ricotta, almond extract, and egg until all the ingredients are mixed together and smooth.
- With the mixer on low speed, add in the dry ingredients flour, baking powder, and salt. Mix until all the ingredients are all combined.
- Use a 1 1/2 tablespoon cookie scoop to measure out each ball of dough. Place each ball of dough onto the prepared baking sheet. Separate each ball of dough out about 2 inches apart.
- Place the baking sheet into the preheated oven and bake the cookies for about 15 minutes or until the bottom of the cookies are a light golden color.
- To make the glaze, whisk together the powdered sugar, water, and almond extract until all the ingredients are mixed together and a smooth consistency.
- Once the cookies are finished baking, drizzle the glaze over the cookies then quickly top each cookie with the sprinkles.
Notes
- If the glaze is too thick add a teaspoon more water at a time until your desired consistency. If it gets too thin, add a bit more powdered sugar.
- Drain your ricotta in a fine mesh sieve if it’s got a lot of excess water. If it has too much liquid, your Italian ricotta cookies will be too moist.
- Don’t skimp on the baking time. Some cookies can come out of the oven underdone or soft in the middle, but these will need to be baked fully. The soft textures are prone to crumbling if not baked completely.
- For easy cleanup, glaze the cookies on a cooling rack over top of parchment paper so it catches any excess drips.
Nutrition Information
Show Details
Calories
101kcal
(5%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
13mg
(4%)
Sodium
60mg
(3%)
Potassium
40mg
(1%)
Fiber
0.2g
(1%)
Sugar
11g
(22%)
Vitamin A
89IU
(2%)
Calcium
27mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 60mg | 3% |
| Potassium | 40mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 89IU | 2% |
| Calcium | 27mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Italian Ricotta Cheesecake
Italian, American, Australian, Universal, Summer Dessert
5.0
(42 reviews)
