The Best French Butter Cookies
Master classic French butter cookies with expert tips, ingredient choices, baking techniques, and el...
3035
total time
24
servings
180 kcal
calories
Introduction
Classic Italian ricotta cookies are soft, tender, and subtly sweet, offering a delightful balance between cake and cookie. Originating from Italian-American bakers, these cookies use ricotta cheese to add moisture and a delicate richness that keeps them soft for days. They’re often lightly glazed and sprinkled with colorful nonpareils, making them popular for celebrations and family gatherings. This recipe focuses on authentic technique, straightforward ingredients, and reliable tips to help home bakers achieve consistent results. Whether you’re new to working with ricotta in baked goods or revisiting a childhood favorite, you’ll find step-by-step guidance for mixing, shaping, baking, and glazing. I’ll also cover sensible substitutions for dietary needs, storage advice, and common troubleshooting issues like cakey texture or spreading. To get the best flavor, choose whole-milk ricotta that drains well and use room-temperature butter and eggs so the batter emulsifies properly. Measure flour by weight or use the scoop-and-level method to avoid dense cookies. Allow dough to rest briefly for easier shaping, and use a cookie scoop for uniform sizes. This introduction prepares you for the ingredients list and process that follow, with clear timing and actionable tips to make tender, flavorful ricotta cookies every time. Enjoy baking and sharing.
Gathering Ingredients
Start by assembling high-quality ingredients to ensure the best texture and flavor in your ricotta cookies. You will need whole-milk ricotta, unsalted butter, granulated sugar, eggs, pure vanilla extract, lemon zest for brightness, baking powder, all-purpose flour, and a pinch of salt. For the glaze, prepare confectioners’ sugar, milk or lemon juice, and optional clear vanilla or almond extract. Choose ricotta with low moisture that has been well drained—excess liquid can make the batter too wet and affect baking time. If the ricotta is watery, drain it in a fine mesh sieve or cheesecloth-lined colander for 30 to 60 minutes. Use unsalted butter so you can control the salt level; if only salted butter is available, reduce added salt by a quarter teaspoon. Freshly grated lemon zest adds aromatic lift; avoid bottled zest. Measure flour carefully to avoid overpacking—preferably weigh it with a kitchen scale. Room-temperature eggs and butter incorporate more easily and create a uniform batter. For a softer cookie, slightly underbake by a minute and allow carryover baking on the hot sheet. If you prefer a dairy-free option, see the variations section for alternative ricotta substitutes and glaze tweaks. Now gather everything and proceed to mix with confidence.
Equipment
Having the right equipment simplifies the process and improves consistency when baking ricotta cookies. Start with a medium mixing bowl for wet ingredients and a separate bowl for dry ingredients. A reliable set of measuring cups and spoons is helpful, but a digital kitchen scale gives accurate measurements for flour and sugar. Use a stand mixer with the paddle attachment or a handheld mixer to blend butter and sugar smoothly; folding with a silicone spatula also works for a softer cookie. A fine-mesh sieve or cheesecloth-lined colander is essential for draining ricotta that is too wet. For shaping, a two-tablespoon cookie scoop produces uniform cookies; a small spoon and slightly damp hands can create a rustic look. Line baking sheets with parchment paper or silicone mats to prevent sticking and promote even browning. An oven thermometer ensures correct temperature, which matters for delicate ricotta dough. A cooling rack allows cookies to cool without becoming soggy on the bottom. For glazing, use shallow bowls and a small whisk to mix and dip quickly. Keep an offset spatula or bench scraper nearby to transfer cookies safely. Preparing these tools before you begin will make the baking flow smoothly and reduce mistakes.
Dough Preparation
Begin dough preparation by creaming room-temperature butter and granulated sugar until light and fluffy, about two to three minutes. Beat in eggs one at a time, scraping the bowl between additions, then stir in vanilla and lemon zest. Fold in well-drained ricotta a portion at a time to maintain structure; avoid overmixing to keep the cookies tender. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gently fold dry ingredients into the ricotta mixture in two additions, stopping when combined and no large streaks of flour remain. The finished batter should be soft and slightly sticky but scoopable; if it is excessively loose, refrigerate 15 to 30 minutes to chill. Use a two-tablespoon scoop or heaping teaspoon for smaller cookies, arranging portions two inches apart on lined baking sheets. For an even texture, tap sheets lightly on the counter to level tops or press gently with a damp fingertip. Chilling is optional but can help maintain shape and reduce spreading. For flavored variations like chocolate chip or almond, fold in additions at the end and avoid overworking the dough. Clean, consistent technique during preparation yields predictable baking results and tender, moist cookies every time for family enjoyment.
Baking and Finishing
Preheat your oven to 350°F and position a rack in the center for even heat. Baking time for ricotta cookies generally runs 10 to 14 minutes depending on cookie size and batter moisture. Watch for pale edges and slightly soft centers; remove cookies when the edges are lightly golden and the centers still look a bit underbaked, as they will continue to set while cooling. Rotate baking sheets midway through to promote consistent browning if your oven has hot spots. Avoid overbaking because ricotta-based cookies dry out quickly; take them out when tops spring back with a gentle touch. Let cookies rest on the baking sheet for about five minutes, then transfer to a wire rack to cool completely. If you plan to glaze, ensure the cookies are cool so the icing does not melt. For a basic glaze, whisk confectioners’ sugar with a little milk or lemon juice until smooth; add liquid slowly until the desired consistency is reached. Dip or drizzle the glaze and add sprinkles immediately so they stick. Allow glaze to set at room temperature before stacking or storing. Proper timing and gentle handling produce tender, moist cookies with delicate surfaces ready for decoration and serving. again., which ensures ideal presentation.
Glaze and Variations
Glaze options can transform ricotta cookies from simple treats to festive showstoppers. The classic glaze is a simple sugar icing made by whisking confectioners’ sugar with milk or lemon juice until smooth; vanilla or almond extract adds depth. For a citrus-forward glaze, use lemon juice and fold in finely grated zest for extra brightness. To make a chocolate glaze, melt semisweet chocolate with a little cream or butter and spoon it over cooled cookies, or dip the tops for a glossy finish. If you prefer a thicker, opaque icing for decorating, reduce the liquid and pipe patterns or spread with an offset spatula. For color, add a few drops of gel food coloring rather than liquid color to keep the glaze from thinning. Dietary variations include using lactose-free ricotta or a well-drained plant-based ricotta substitute made from tofu or blended cashews for a vegan option; adjust binding with a tablespoon of ground flax mixed with water if needed. For gluten-free cookies, replace all-purpose flour with a cup-for-cup gluten-free blend and test bake a small batch to adjust liquid. Add-ins like mini chocolate chips, citrus zest, chopped nuts, or anise extract can personalize the flavor profile. Experiment cautiously for consistent outcomes.
Serving and Storage
Serve ricotta cookies at room temperature to enjoy their delicate, tender texture. Arrange glazed cookies on a flat platter or tiered stand and add citrus slices or edible flowers for an attractive presentation. They pair beautifully with espresso, cappuccino, or a light dessert wine—the creamy interior balances bitter and sweet beverages. For gifting, stack cookies between parchment and place them in a decorative tin or box; chilled cookies are easier to handle during packing. Store cookies in an airtight container at room temperature for up to three days; add a slice of bread to help retain softness by releasing moisture. For longer storage, freeze unglazed cookies in a single layer on a baking sheet, then move them to a freezer-safe bag for up to three months. Thaw at room temperature and apply glaze after thawing, or freeze glazed cookies on a tray until the icing sets before layering with parchment. Label containers with the date and any recipe notes. To refresh, warm cookies briefly in a low oven for a few minutes or microwave a single cookie for a few seconds to soften the center. Thoughtful serving and storage preserve flavor and texture, keeping ricotta cookies enjoyable over time.
Tips and Troubleshooting
This troubleshooting guide covers common issues when baking ricotta cookies and offers clear fixes to keep results consistent. If cookies spread too thin, the batter may be warm or the oven hot; chill the dough 15 to 30 minutes and verify oven temperature with a thermometer. For dense cookies, measure flour accurately—spoon into the cup and level, or weigh by grams—and avoid overmixing. Watery ricotta yields loose batter and longer bake times; drain ricotta in a fine-mesh sieve or blot with paper towels. If cookies are dry, reduce bake time slightly and ensure butter and eggs were at room temperature for proper emulsification. For cracked tops, use a slightly firmer dough and gentle handling; smooth tops with damp fingers if needed. If glaze remains runny, add confectioners’ sugar a tablespoon at a time until it thickens. At high altitude, reduce leavening and add a tablespoon or two more liquid as necessary. Keep a baking log that records oven quirks, ingredient brands, and adjustments so you can replicate successes. Cool cookies completely before glazing, store properly, and test-bake small batches when changing ingredients or temperatures. Apply these practical tips to diagnose problems quickly and bake tender, consistent ricotta cookies every time.
Italian Ricotta Cookies
Soft Italian ricotta cookies with a simple glaze — step-by-step recipe, tips, variations, and storage advice for tender, flavorful results.
total time
3035
servings
24
calories
180 kcal
ingredients
- 2 cups all-purpose flour 🌾
- 1 cup ricotta cheese 🧀
- 1 cup granulated sugar 🍬
- 1/2 cup unsalted butter, softened 🧈
- 1 large egg 🥚
- 1 teaspoon vanilla extract 🌿
- 1 1/2 teaspoons baking powder 🧂
- 1/4 teaspoon salt 🧂
- Zest of 1 lemon 🍋
- Powdered sugar for dusting ❄️
instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the egg and vanilla extract to the butter and sugar mixture and beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Fold in the ricotta cheese until the dough is smooth and slightly sticky.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies generously with powdered sugar before serving.
- Enjoy your soft and delicious Italian Ricotta Cookies with a cup of tea or coffee!
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