Italian Ricotta Cookies

When I think of Italian American bakeries, I envision piles of biscotti, rainbow cookies, cannolis, and trays and trays of an array of cookies decorated with colorful sprinkles —including ricotta cookies. Super-soft and cakey, thanks to the ricotta cheese, these cute little cookies remind me a bit of Lofthouse sugar cookies (which are often made with sour cream or yogurt).

Want proof of their deliciousness? The 80 ricotta cookies I brought to my daughter’s school playdate were devoured in mere minutes. Here’s how to make these classic holiday cookies at home.

• They’re super-soft and cakey. These classic cookies get their tender crumb from whole-milk ricotta cheese.
• They have the perfect amount of sweetness. They aren’t too sweet, and the almond-flavored icing and sprinkles on the top turn them into a festive treat.

• Ricotta: Buy high-quality, whole-milk ricotta. Although part-skim ricotta cheese works fine in the cookies, get a whole-milk style for a more rich and flavorful cookie. One of our testers made the cookies with Galbani Double Cream Ricotta and highly recommended it.
• Flour: You’ll need 2 cups of all-purpose flour.
• Butter: Use 1 stick of unsalted butter.
• Granulated sugar: You’ll need 1 cup of granulated sugar for the cookies.
• Powdered sugar: Make a glaze with powdered sugar and milk.
• Vanilla extract: The cookies and glaze are flavored with vanilla extract.
• Sprinkles: Top the cookies with nonpareils or colored sanding sugar to make them extra festive.

1. Combine the dry ingredients. Place the all-purpose flour, baking powder, and baking soda in a large bowl and whisk to combine.
2. Cream the butter and sugar. Beat the butter and sugar in a stand mixer until lightened in color and fluffy.
3. Add the ricotta. Add the ricotta cheese, egg, vanilla extract, and kosher salt. Beat on medium speed until combined.
4. Add the flour mixture. Turn the mixer on to the lowest speed. Gradually add the flour mixture and beat until just combined. Cover and refrigerate for at least an hour.
5. Scoop the dough. Scoop out the dough with a 1-tablespoon cookie scoop. Space out the cookies at least 1 1/2 inches apart on the baking sheets (24 per sheet).
6. Bake and cool. Bake for 7 minutes. Rotate the baking sheets from front to back and between racks. Bake until evenly golden brown on the bottom and starting to brown around the edges, 5 to 7 minutes more. Cool completely.
7. Make the glaze and dip the cookies. Dip the top of a cookie in the glaze and keep the cookie upside down while gently shaking so excess glaze drips back into the bowl. Return the cookie to the rack, glaze-side up. Sprinkle with nonpareils, and let sit until the glaze sets.

• Almond extract: Almond extract is the traditional flavoring in the icing. Vanilla extract is a great alternative for those who want to avoid nuts or don’t like the flavor of almond extract.

• Make ahead: The cookie dough balls can be frozen solid on the baking sheet, then stored in a zip top bag for up to 2 months. Bake the cookies from frozen for the same amount of time.
• Storage: Leftover cookies can be stored in an airtight container at room temperature for up to 3 days.

• Always chill the dough. Sticky cookie dough is no fun to portion out, so make sure the dough is chilled before you scoop. You’ll want the dough in the refrigerator for at least one hour.
• Use parchment paper, not a baking mat. These tender cookies stuck a little bit to silicone baking mats, so stick with parchment paper here.

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