My favorite cookie!
There are so many cookies out there it’s hard to decide what goes on the Christmas cookie menu this year. Italian Ricotta Cookies were always around my family growing up. I wish I appreciate them more back then but I did’t eat them much as a kid. Wow, did I miss out. These are my favorite holiday cookies to make. Today I am going to share my recipe with you. I am not sure who this came from in my family but there are many similar recipes online I have found.
I have my own go to recipes like pizzelles, chocolate chip, biscotti but this is one that will always be on the cookie menu and is one of my son’s favorite. He learned to appreciate them early on thank goodness. These are so good, moist and freezes well so you can make them ahead. Its a super simple recipe just mix , drop , bake and add the icing. Every family had their own version, this is mine and I am sticking to it.
A great tip is to refrigerate the batter for at least an hour. You can even make the batter up a few days before and bake them off later. It will harden the batter and you can roll them into to balls instead of dropping them for a more even forming cookie. Either way, dropped or rolled they are amazing!
The icing is really quite simple as well. I have seen other recipes for icing with all kinds of ingredients. This is just powdered sugar and milk. Some people add vanilla or make lemon cookies but I stick to the basics. Remember not to ice all your cookies. I suggest icing them the night before or day of serving so they don’t get soggy. It just takes a few minutes for the icing to harden a bit. However I have stored them in metal tins( not air tight)about 3 days in advance and they were fine.)
Recipe for Italian Ricotta Cookies
What is your go to cookie recipe, post below? I love hearing other peoples traditions.
Italian Ricotta Cookie Recipe
Ingredients
- 2 cups Sugar
- 1 Cup Butter (softened)
- 15 OZ Whole Milk Ricotta Cheese ( 1 container)
- 2 tsp Vanilla Extract
- 2 Eggs
- 4 Cups Flower
- 2 tsp Baking powder
- 1 tsp salt
For the Icing
- 1 1/2 cups Powdered sugar
- 3 tbsp Milk
Instructions
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Preheat oven to 350 degrees.
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Beat sugar and butter on low speed in mixer for 1 minute. Continue to beat on medium speed until light and fluffy for about 5 minutes.
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Beat in eggs, vanilla and ricotta cheese until well combined.
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On slow speed add flour, salt and baking powder. A soft dough will form.
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Place batter in fridge for 1 hour to harden. With 2 spoons or a scooper drop about 1 tbls of batter to cookie sheet. You can also roll in hands to form a ball for round even cookies.
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Bake at 350 degrees for 15 minutes ( ovens may vary) You know they re done when slightly golden around bottom edges.
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Place cookies on cooling rack.
Icing instructions
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In a small bowl mix powdered sugar and milk using a fork or whisk mix until smooth and drippy.
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Once cookies are completely cooled. Dip top of cookie upside down in bowl to coat or use a pastry brush to brush on tops of cookies. Dipping is less messy. Don't put icing on too thick. Just a gently dip is needed.
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Sprinkle with green and red or multi color nonpareils.
Recipe Notes
Batter can be made ahead of time up to a week.
They freeze great but be sure to freeze without the icing.
Allow to completely dry with icing before storing in containers.
