Ricotta Cookie IngredientsThese are the ingredients you’ll need to make this recipe for ricotta cookies:· Ricotta: Of course, you’ll need ricotta! A 15-ounce package to be exact.
· Sugar: You’ll need two types of sugar: white sugar for the dough, confectioners’ sugar for the glaze.
· Butter: Two sticks of butter add moisture and richness.
· Eggs: Eggs lend moisture and act as a binder, which means they help hold the dough together.
· Extracts: Vanilla extract goes into the dough, while almond extract goes into the sugary glaze.
· Flour: All-purpose flour gives the cookies structure. Plus, they help the dough come together.
· Leaveners: Baking soda and baking powder act as leaveners, which mean they help the cookies rise:
· Milk: Stir 5 tablespoons of milk into the glaze to create the perfect spreadable consistency.
· Sprinkles: These Italian ricotta cookies are traditionally topped with colorful sprinkles.
How to Make Ricotta CookiesYou’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these top-rated Italian ricotta cookies:1. Make the dough: Beat the wet ingredients in a bowl. In a separate bowl, mix the dry ingredients. Gradually stir the dry mixture into the wet ingredients.
2. Bake the cookies: Roll the dough into balls and bake in the preheated oven until the edges are golden.
3. Glaze the cookies: Mix the glaze ingredients together until well-combined. Spoon over the warm cookies and top with sprinkles.
How to Store Ricotta CookiesStore the cooled cookies in a single layer in an airtight container for up to three days at room temperature. They’ll last up to a week in the refrigerator.
How to Freeze Ricotta CookiesYes! But it’s best to freeze ricotta cookies before adding the glaze. Simply allow the unglazed cookies to cool, then arrange in a single layer on a baking sheet. Cover and place in the freezer for a few hours or up to overnight. Once the cookies are frozen, you can transfer them to zip-top bags or another freezer-safe container. Freeze for up to two months. Thaw in the refrigerator, then finish the cookies according to the recipe.
Allrecipes Community Tips and Praise“I flash freeze the cookie dough balls on a parchment lined baking sheet,” according to THERESA7925. “Then, once frozen, place it in a ziplock bag and store in the freezer until you want some freshly baked cookies. They taste the same! It’s great!“Made it as written and it’s yummy,” says CELINA421. “I used a pastry brush for the glaze instead of scoops of it….less messy. Will definitely keep this for yearly Christmas cookies!!!”“These cookies are very, very good, and surprisingly easy,” raves Monkeygirl4. “I prefer a little thicker glaze, so I added a little butter, but I imagine you can use any frosting you like, as long as it’s not too thick.”Editorial contributions by Corey Williams
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