How to Make Ricotta Cookies: A Step-by-Step Guide
Ricotta cookies are delightful treats easily made by combining creamy ricotta cheese with flour, sugar, and flavorings; baking them until soft and cake-like; and then topping with a sweet glaze. These cookies are renowned for their tender texture and subtle sweetness.
A Brief History of Ricotta Cookies
Ricotta cookies, while not strictly tied to one specific origin, are commonly associated with Italian-American baking traditions. Ricotta cheese, a staple in Italian cuisine, lends itself well to creating moist and tender baked goods. Over time, recipes have evolved, with variations in flavors, glazes, and even the inclusion of chocolate chips or citrus zest. What remains constant is the deliciously soft texture that defines these beloved cookies.
The Benefits of Making Ricotta Cookies
Beyond their delightful taste, making ricotta cookies offers several advantages:
- Simple Ingredients: The recipe calls for common pantry staples like flour, sugar, eggs, and ricotta cheese, making it easily accessible for most home bakers.
- Easy to Make: The mixing process is straightforward, and the cookies require no complicated techniques or specialized equipment.
- Tender Texture: The ricotta cheese adds moisture and creates a wonderfully soft and almost cake-like texture.
- Customizable: The basic recipe can be easily adapted to suit different flavor preferences by adding lemon zest, orange zest, vanilla extract, almond extract, or even chocolate chips.
- Great for Sharing: Ricotta cookies are perfect for holidays, potlucks, or any occasion where you want to share a sweet treat with friends and family.
Essential Ingredients for Perfect Ricotta Cookies
The quality of your ingredients significantly impacts the final result. Here’s a breakdown:
- Ricotta Cheese: Use whole milk ricotta cheese for the best flavor and texture. Avoid using part-skim ricotta, as it can make the cookies dry. Make sure to drain any excess liquid from the ricotta before using it.
- All-Purpose Flour: Provides structure for the cookies.
- Sugar: Adds sweetness and helps to tenderize the dough.
- Eggs: Bind the ingredients together and contribute to the cookie’s richness.
- Butter: Adds flavor and moisture.
- Baking Powder: Leavening agent that helps the cookies rise.
- Vanilla Extract: Enhances the flavor of the cookies.
- Lemon or Orange Zest (Optional): Adds a bright, citrusy note.
- Powdered Sugar: Used for making the glaze.
- Milk or Lemon Juice: Used to thin the glaze.
The Step-by-Step Ricotta Cookie Making Process
Here’s a detailed guide to making perfect ricotta cookies:
Prepare the Dough:
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and lemon/orange zest (if using).
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the ricotta cheese until evenly distributed. The dough will be soft and slightly sticky.
Bake the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden and the tops spring back when touched lightly.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze:
- In a medium bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth and creamy. Add more liquid if needed to reach your desired consistency.
Glaze the Cookies:
- Once the cookies are completely cool, dip the tops of the cookies into the glaze, allowing the excess to drip off.
- Alternatively, you can drizzle the glaze over the cookies using a spoon or fork.
- Decorate with sprinkles, if desired.
- Let the glaze set completely before serving or storing the cookies.
Common Mistakes to Avoid
- Overmixing the Dough: Overmixing develops gluten, which can result in tough cookies. Mix only until the ingredients are just combined.
- Using Wet Ricotta Cheese: Excess moisture from the ricotta will make the dough too wet and the cookies may spread too much. Make sure to drain the ricotta well.
- Overbaking the Cookies: Overbaked ricotta cookies will be dry and crumbly. Bake until the edges are lightly golden and the tops spring back when touched.
- Glazing Warm Cookies: The glaze will melt and run off warm cookies. Make sure the cookies are completely cool before glazing.
Ricotta Cookie Variations
- Chocolate Chip Ricotta Cookies: Fold in 1/2 cup of mini chocolate chips into the cookie dough before baking.
- Lemon Ricotta Cookies: Add 1-2 tablespoons of lemon zest to the cookie dough and use lemon juice in the glaze.
- Orange Ricotta Cookies: Add 1-2 tablespoons of orange zest to the cookie dough and use orange juice in the glaze.
- Almond Ricotta Cookies: Add 1/4 teaspoon of almond extract to the cookie dough and glaze.
Storage Instructions
Ricotta cookies are best stored in an airtight container at room temperature. They will stay fresh for up to 3-4 days.
Frequently Asked Questions
Can I use part-skim ricotta cheese instead of whole milk ricotta cheese?
While you can use part-skim ricotta, the cookies will be noticeably drier. Whole milk ricotta provides the necessary fat and moisture for a tender cookie. If using part-skim, consider adding a tablespoon or two of melted butter or milk to the dough to compensate for the lack of fat.
Do I need to drain the ricotta cheese before using it?
Yes, absolutely. Draining the ricotta cheese is crucial for preventing the cookies from becoming too wet. Simply place the ricotta in a fine-mesh sieve lined with cheesecloth and let it drain for at least 30 minutes, or even better, for a few hours in the refrigerator.
Can I freeze ricotta cookies?
Yes, you can freeze both baked and unbaked ricotta cookies. For baked cookies, freeze them on a baking sheet until solid, then transfer them to an airtight container or freezer bag. Thaw at room temperature. Unbaked cookie dough can be portioned into balls and frozen similarly. Bake from frozen, adding a few extra minutes to the baking time.
Why are my ricotta cookies flat?
Flat ricotta cookies are usually caused by too much moisture in the dough, often from not draining the ricotta cheese properly. Also, ensure your baking powder is fresh and haven’t overmixed your dough.
Why are my ricotta cookies dry?
Dry ricotta cookies can result from overbaking, using part-skim ricotta cheese, or adding too much flour. Be sure to use whole milk ricotta, measure your flour accurately, and avoid overbaking.
Can I add food coloring to the glaze?
Absolutely! Food coloring is a great way to customize your ricotta cookies for different holidays or events. Gel food coloring is generally recommended, as it’s more concentrated and won’t thin the glaze as much as liquid food coloring.
What can I use instead of sprinkles to decorate my ricotta cookies?
There are many delicious options! Consider using chopped nuts, chocolate shavings, citrus zest, or even a simple dusting of powdered sugar.
Can I use a stand mixer to make ricotta cookie dough?
Yes, you can use a stand mixer! However, be careful not to overmix the dough. Use the paddle attachment and mix on low speed until just combined.
How long do ricotta cookies last?
Ricotta cookies will stay fresh for up to 3-4 days when stored in an airtight container at room temperature. They tend to dry out quickly, so proper storage is key.
Can I make ricotta cookies without butter?
While butter adds flavor and richness, you can substitute it with oil (such as vegetable or canola oil). Use the same amount of oil as butter. Be aware that the texture and flavor will be slightly different.
What does ricotta cheese do to cookies?
Ricotta cheese adds significant moisture to cookies, resulting in a tender and soft texture. It also contributes a subtle sweetness and a slight tang that complements other flavors.
Can I add extracts other than vanilla to ricotta cookies?
Yes, definitely! Almond extract, lemon extract, or orange extract can all add delicious flavor variations to your ricotta cookies. Start with a small amount (1/4 teaspoon) and adjust to your liking.