Ricotta Cookies: A Delightfully Chewy Treat
Ricotta cheese, a versatile ingredient known for its creamy texture and subtle sweetness, lends itself beautifully to baking. These ricotta cookies are not your average cookie; they offer a unique, chewy texture and a delightful subtle sweetness that sets them apart. This recipe will guide you through creating these irresistible treats, perfect for any occasion.
Ingredients You'll Need:
This recipe yields approximately 24 cookies. Adjust quantities as needed.
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 ounces whole milk ricotta cheese, drained well (this is crucial for the texture!)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Optional: ½ cup chocolate chips, chopped nuts, or dried cranberries
Step-by-Step Baking Instructions:
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Cream Together Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is essential for achieving that airy texture. A stand mixer or hand mixer works best.
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Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well combined.
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Incorporate Ricotta Cheese: Gently fold in the well-drained ricotta cheese. Make sure it's thoroughly incorporated but avoid overmixing.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; slightly lumpy batter is okay.
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Add Mix-ins (Optional): If using chocolate chips, nuts, or dried cranberries, gently fold them into the batter.
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Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes. This chilling step helps prevent the cookies from spreading too much during baking.
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Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
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Shape and Bake Cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Slightly flatten each ball with a fork.
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Bake to Perfection: Bake for 12-15 minutes, or until the edges are lightly golden brown.
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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.
Tips for the Best Ricotta Cookies:
- Drain the ricotta well: This is crucial for preventing overly moist cookies.
- Don't overmix the dough: Overmixing can lead to tough cookies.
- Chill the dough: Chilling helps prevent spreading.
- Experiment with add-ins: Get creative with different mix-ins like citrus zest, spices, or extracts.
Variations and Serving Suggestions:
These ricotta cookies are incredibly versatile. Consider these variations:
- Lemon Ricotta Cookies: Add the zest of one lemon to the batter.
- Cinnamon Ricotta Cookies: Add 1 teaspoon of ground cinnamon to the dry ingredients.
- Chocolate Chunk Ricotta Cookies: Use high-quality chocolate chunks instead of chocolate chips.
Serve these delicious cookies with a glass of milk, coffee, or your favorite beverage. They're perfect for afternoon tea, holiday gatherings, or any time you crave a delightful, chewy treat. Enjoy!
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