Amazing Ricotta Cookies Recipe | Preppy Kitchen
These classic Italian Ricotta Cookies are soft, light, delicious, and topped with an irresistible sweet glaze. These cake-like cookies are super simple to make and can be decorated for any occasion with fun sprinkles. Perfect for prepping in advance and can be frozen too!
RECIPE:
If you’ve never tried ricotta cookies before you need to change that asap! Thanks to the ricotta they’re so soft, light, and almost cake-like. They have the most delicious zesty flavor and the sweet glaze on top makes them even more irresistible. You’ll have probably seen these Italian cookies make an appearance during the holidays usually decorated with red, white, and green sprinkles for a festive touch but they can be enjoyed all year round.
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Italian Ricotta Cookies | How to Make This Quick and Easy Recipe!!
These Italian ricotta cookies are sooooo good! I can't stress enough how easy these are to make and how lovely they taste! Plus, this Italian ricotta cookie recipe makes over 50 cookies! They definitely won't last long. These ricotta cookies are soft and almost cake-like. I hope you have a chance to make these awesome cookies! Let me know in the comments what extract you used to flavor yours.
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✨ Italian Lemon Twist Cookies video ▶
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Ingredients:
1 cup butter, softened
2 cups sugar
15 oz ricotta cheese
2 eggs
1 tsp vanilla extract
1 tsp almond extract
1 tsp baking soda
1 tsp baking powder
4 1/2 cups all purpose flour
Glaze:
2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 - 4 tbsp milk or heavy cream
nonpareils (sprinkles)
Directions: Beat the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well between each addition. Add in the ricotta cheese, vanilla and almond extract and beat until smooth.
Mix in the baking powder and baking soda. Add in the flour and mix until combined. Refrigerate the dough for 1 hour.
Using a cookie scooper, form cookies into balls. Onto a parchment lined baking sheet, place the cookies in the oven for 8-10 minutes at 350 degrees. Just until the edges are a very light brown.
Allow cookies to cool on the cookie sheet for 1 minute then transfer to a cooling rack.
Make the glaze: Combine all of the glaze ingredients and mix until smooth. After the cookies have cooled, you can either dip the tops of each cookie in the glaze or spoon on the glaze. Sprinkle on the nonpareils before the glaze hardens.
Cookies can be stored uncovered at room temp or in the fridge for up to 4 days.
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#italianricottacookies #cookies #holiday
Music by Epidemic Sound
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Cantucci: original italian almond cookies recipe!
In Tuscany, cantucci, anise-flavored almond biscotti, are traditionally served at the end of a meal with a glass of Tuscan dessert wine, vin santo, for dipping. You must try them!INGREDIENTS
500g flour
200g sugar
1 pinch of salt
8g baking powder
70g softened butter
lemon zest of 1 lemon
3 eggs
70ml milk
2 tbsp anise liqueur
200g almond
METHOD 1. Mix flour, sugar, salt, baking powder, then add butter, grated lemon zest, eggs, milk and anise liqueur, then mix everything together, knead the dough with your hands to form the ball.
2. Roll out the dough and add the almonds, knead the dough to evenly distribute the almonds.
3. Divide the dough into 4 equal parts and form 4 strips.
4. Bake at 180°C/350°F for 30 minutes, then remove from the oven, let it cool for about 10 minutes, then cut into 1.5 cm slices,
5. Bake again for 20 minutes.
Mostaccioli Cookies Recipe - Laura Vitale - Laura in the Kitchen Episode 697
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3-Ingredient Butter Cookies Recipe
Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make it at home.
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Full written and printable recipe:
More cookie recipes you may like:
Classic Butter Cookies:
Fudgy Brownie Cookies:
Chocolate Crinkle Cookies:
3-Ingredient Peanut Butter Cookies:
Thumbprint Cookies:
Almond Cookies:
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Makes about 25 cookies
Ingredients:
1 cup (230g) Butter, softened
2 cups (250g) Flour
2/3 cup (85g) Powdered sugar
Optional additions:
Vanilla extract
Salt
Sugar for coating
Directions:
1. Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.
2. In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour
3. 2 ways to shape the cookies:
A. Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).
B. Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.
4. Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.
5. Allow to cool.
Notes:
• Cookies can be stored in an airtight container up to 3 days.
• If the cookies are too soft, refrigerate for 30 minutes before baking
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Red Velvet Chocolate Chip Cookies Recipe
Beautiful and delicious red velvet chocolate chip cookies. These cookies are so soft and rich! perfect cookies for Christmas, valentine's day, birthdays or any holiday.
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Peanut Butter Cookies:
Italian Peach Cookies:
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RECIPE:
Ingredients:
1/2 cup (115g) butter, softened
1/3 cup (67g) white sugar
1/2 cup (100g) brown sugar
1 egg
1 tablespoon milk/buttermilk
1 teaspoon vanilla extract
1½+1 tbsp (200g) flour
1/4 cup (30g) cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon red food coloring
1 cup (180g) white chocolate chips (or other chocolate)
Directions:
1. In a medium bowl whisk flour, cocoa powder, baking soda and salt. Set aside.
2. In a large bowl beat butter with both sugars (you can do it with a spatula or hand whisk as well) until creamy. Add the egg, milk and vanilla extract, beat until combined. Add the food coloring and beat until combined, if the color is not as red as you would like, add more food coloring until it's at your desired color. Add the dry ingredients and beat on low speed until combined. Fold in white chocolate chips.
3. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes.
4. Preheat oven to 350°F (175°C).
5. Scoop dough into 2-inch Tbsp balls, place 2-inches apart on a cookie sheet.
6. Bake for 10-11 minutes or until slightly crisped around the edges and still soft in the center.
7. Allow the cookies to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
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