Sweet ricotta cookies are soft, cake-like cookies topped with an irresistible sugar glaze. These little tea cookies are so easy to make and this small batch recipe yields the perfect amount.
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Course: Dessert
Cuisine: Italian
Diet: Vegetarian
Keyword: cookies, italian cookies, ricotta cheese cookies, ricotta cookies, small batch cookies
Combine the softened butter and sugar in a medium-sized bowl. Beat with an electric hand mixer on medium speed until well combined, 1 minute.
Add the egg yolk, ricotta, and ⅛ teaspoon of the vanilla and continue beating until well mixed.
Add the flour and baking powder to the bowl and mix on low speed until dough starts to form.
Use a 2-tablespoon cookie scoop to portion the dough onto a baking sheet lined with silpat or parchment paper. Bake for 12-15 minutes, until the bottom of the cookies are golden.
Cool the cookies on the baking sheet for 3-4 minutes, then remove to a cooling rack to cool completely.
To make the glaze
In a small bowl, whisk together powdered sugar, milk, and ⅛ teaspoon of vanilla. Spoon the glaze over each cookie.
Top with sprinkles, if desired or enjoy as is.
Notes
Flavor Swaps: Consider substituting vanilla extract with almond extract for a slightly different but equally delicious flavor.
Measuring Flour: For precise flour measurements, spoon the flour into your dry measuring cup until it overflows a bit. Level it off using a straight-edged knife or utensil. Avoid scooping directly as it packs the flour, giving you more than what the recipe calls for.
Baking Surface: Opt for a baking mat or parchment paper to line your cookie sheet. Skip the butter or oil sprays, as they can make your cookie sheet too greasy, causing your cookies to spread more than desired.
Baking Time: Keep an eye on your cookies and pull them out when the bottoms start to turn a light brown. Overbaking is a no-go if you want to maintain that soft, airy texture.
Cookie Sizing: Using a cookie scoop that holds about 2 tablespoons of dough will yield you 8-9 perfectly sized cookies.