Italian Ricotta Cookies: A Simple Recipe for Delicious Treats
Ricotta cheese, a staple in Italian cuisine, lends itself beautifully to baking. These melt-in-your-mouth Italian ricotta cookies are a delightful treat, perfect for any occasion. This recipe is easy to follow, even for beginner bakers, and delivers exceptional results. Let's get started!
Ingredients You'll Need:
This recipe makes approximately 24 cookies. Adjust as needed for larger batches.
- 15 ounces (425g) whole milk ricotta cheese, drained well. (Crucial for texture – make sure to drain it thoroughly!)
- 1 cup (2 sticks) unsalted butter, softened. (Room temperature butter is key for smooth mixing.)
- 1 ½ cups (190g) granulated sugar.
- 2 large eggs.
- 1 teaspoon pure vanilla extract.
- 3 ½ cups (420g) all-purpose flour.
- 1 teaspoon baking powder.
- ½ teaspoon salt.
- Powdered sugar, for dusting (optional).
Step-by-Step Instructions:
Step 1: Prepare the Ricotta
The key to perfectly textured ricotta cookies is properly drained ricotta. Line a fine-mesh sieve with cheesecloth and place the ricotta in it. Let it drain in the refrigerator for at least 30 minutes to remove excess moisture. This step significantly impacts the final texture of your cookies.
Step 2: Cream Together Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer for best results. This process incorporates air, leading to lighter and fluffier cookies.
Step 3: Add Wet Ingredients
Beat in the drained ricotta cheese, eggs, and vanilla extract until well combined. Scrape down the sides of the bowl as needed. Ensure everything is thoroughly mixed for even distribution of flavors.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing, as this can lead to tough cookies.
Step 5: Shape and Bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the cookie dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. (Slightly flatten each ball with a fork for a classic look.)
Step 6: Bake to Perfection
Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as ovens can vary.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar, if desired, for an extra touch of sweetness.
Tips for Success:
- Don't skip the draining: This step is crucial for preventing overly moist cookies.
- Use room temperature ingredients: This ensures even mixing and a smoother dough.
- Don't overmix: Overmixing develops gluten, leading to tough cookies.
- Watch baking time: Ovens vary; keep an eye on your cookies to prevent burning.
Variations:
- Add citrus zest: Lemon or orange zest adds a bright, refreshing flavor.
- Include chocolate chips: Semi-sweet or dark chocolate chips are a delicious addition.
- Sprinkle with nuts: Chopped walnuts or pecans provide a nice crunch.
These Italian ricotta cookies are a simple yet elegant treat. Enjoy the delightful taste and texture of these homemade cookies, perfect for sharing with family and friends. Happy baking!
