Absolutely! Let’s break this recipe down even more, adding extra details for each step and a bit of background on each ingredient to really make it clear. Here’s your Ricotta Cookies with Almond Glaze recipe, with lots of details and tips for success:
Ricotta Cookies with Almond Glaze 🍪✨
These Ricotta Cookies are a delicious mix of soft, fluffy texture with just the right amount of sweetness. The ricotta makes the cookies moist and airy, while the almond glaze provides a sweet, nutty finish. This version is based on a childhood tradition, and you’ve perfected it beautifully! Whether you make them for the holidays or as a regular sweet treat, these cookies are sure to become a family favorite.
Ingredients:
For the Cookies:
- 2 sticks unsalted butter (softened to room temperature)
- Tip: Softened butter incorporates better into the dough, ensuring your cookies are light and fluffy. Let the butter sit out for about 30 minutes before you start baking.
- 1 Âľ cups granulated sugar (white sugar)
- The sugar adds sweetness to the dough and helps give the cookies that delicate texture. Granulated sugar helps the cookies spread slightly and achieve a golden exterior.
- 15 oz whole milk ricotta (drained)
- Ricotta is the star ingredient in these cookies. It adds moisture, softness, and richness without making the cookies overly dense. Make sure to drain the ricotta well to prevent excess moisture in the dough.
- 2 large eggs
- Eggs bind the ingredients together and help create structure. They also add moisture and a rich texture to the cookies.
- 2 tbsp vanilla extract
- Vanilla is the classic flavor for sugar cookies, adding warmth and depth to the dough. You can use pure vanilla extract for the best flavor.
- 4 cups all-purpose flour
- This is the main dry ingredient and provides the structure for the cookies. All-purpose flour is ideal for this recipe, as it’s not too heavy or too light.
- 1 tsp baking powder
- The baking powder gives the cookies a slight lift, helping them stay fluffy and not dense. It reacts with the wet ingredients to create air pockets.
- 1 tsp baking soda
- Baking soda helps to further leaven the cookies and gives them that soft texture. It also enhances browning during baking.
- ÂĽ tsp Kosher salt
- A pinch of salt balances out the sweetness and enhances the flavors of the cookies. Kosher salt is recommended for its larger crystals and milder flavor.
For the Almond Glaze:
- 2 cups powdered sugar (also called confectioners’ sugar)
- Powdered sugar is key for a smooth glaze, giving it that perfect glossy finish without any grit from granules of sugar.
- 1 tbsp almond extract
- Almond extract adds a sweet, nutty flavor that pairs wonderfully with the ricotta cookies. It gives the glaze that signature almond taste reminiscent of Italian and holiday desserts.
- 4-5 tbsp milk
- Milk thins the glaze and makes it pourable. The amount you use will depend on the thickness you prefer for your glaze. For a thin, drizzly glaze, use more milk. For a thicker glaze that stays more in place, use less.
- Sprinkles (optional, but fun for decoration!)
- A touch of festive color, especially for holidays or special occasions, can elevate the presentation. Sprinkles or colored sugar work perfectly here.
Step-by-Step Instructions:
1. Preheat the oven & prepare the baking sheet:
- Preheat your oven to 350°F (175°C). This temperature is ideal for baking cookies, as it ensures they bake through without becoming too crispy on the outside.
- Prepare your baking sheet by lining it with parchment paper or lightly greasing it. The parchment paper will help with easy removal of the cookies once they’re baked, and it prevents sticking.
2. Cream the butter and sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar using a stand mixer or hand mixer. Beat on medium speed for about 3-5 minutes or until the mixture becomes light and fluffy.
- Why this matters: Creaming the butter and sugar properly incorporates air into the dough, which contributes to a light, airy cookie texture.
3. Add the wet ingredients:
- Add the ricotta, eggs, and vanilla extract to the butter and sugar mixture. Mix until everything is fully incorporated and smooth.
- Tip: Ensure your ricotta is at room temperature for easier mixing. You want to avoid any clumps of ricotta in the dough.
4. Mix the dry ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that the dry ingredients are evenly distributed, so the leavening agents are active throughout the dough.
- Pro tip: You can sift the dry ingredients to ensure there are no lumps in the flour, but it’s not mandatory.
5. Combine the wet and dry mixtures:
- Gradually add the dry ingredients to the wet mixture, 1 cup at a time, mixing after each addition until just incorporated. Do not overmix the dough.
- Important note: Overmixing the dough can develop too much gluten, which will lead to dense, heavy cookies. The dough should be thick, like cake batter, but not too sticky. If needed, add a tablespoon or two of extra flour to help with handling.
6. Scoop and bake the cookies:
- Use a cookie scoop to portion out the dough onto the prepared baking sheet. Scoop them about 1.5 inches apart, as the cookies will spread a little.
- Bake for 10-12 minutes. The tops of the cookies should be pale, and the bottoms should be lightly golden.
- Tip: The cookies won’t spread too much, so if you prefer more evenly rounded edges, gently flatten them with your fingers before baking.
7. Make the almond glaze:
- While the cookies are cooling, prepare the almond glaze. In a medium bowl, whisk together powdered sugar, almond extract, and 4 tbsp milk. Stir until the glaze is smooth. Add more milk if you want a thinner consistency, or less for a thicker glaze.
- Tip: If you prefer a thicker glaze, use less milk. If you want it more runny, you can add up to 5 tbsp of milk, depending on how thin you want it.
8. Glaze the cookies:
- Once the cookies are completely cooled, dip the tops into the glaze. Let the excess drip off before placing the cookies back onto the baking sheet.
- Add sprinkles on top before the glaze hardens if you like a bit of extra flair.
9. Let the glaze set:
- Allow the glaze to harden for about 30 minutes before serving or storing. This will give it that lovely glossy finish.
Storage Tips:
- Room temperature storage: These cookies are best stored at room temperature. Lightly cover them with plastic wrap or aluminum foil to keep them soft.
- Storage duration: They will last for about 3 days at room temperature. If you want to keep them fresh longer, store them in an airtight container.
- Do not refrigerate: These cookies don’t store well in the fridge, as the glaze can become too soft and runny.
Why These Ricotta Cookies Are So Special:
- Ricotta makes them extra moist: While many cookies can turn dry and crumbly, the ricotta keeps these cookies soft and fluffy, making them perfect for people who love a cakey texture.
- Almond glaze: The almond flavor is a subtle, yet deliciously fragrant finish to the cookies. It adds a luxurious touch to an already perfect treat.
- Holiday vibe: These cookies have that wonderful holiday charm, with their sweet almond flavor and the optional sprinkles for that festive look. They’re perfect for Christmas, but who says you can’t enjoy them year-round?
Q & A:
Q: Can I make these cookies ahead of time? A: Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Alternatively, you can freeze the dough in scoop-sized portions and bake them fresh whenever you like.
Q: Can I substitute the ricotta with another type of cheese? A: Ricotta is key to the texture, but you can try substituting it with cottage cheese (drained and blended for smoothness) or mascarpone. Keep in mind, the texture may change slightly.
Q: What can I do if my dough is too sticky? A: If the dough is too sticky to scoop, chill it for about 30 minutes in the fridge. This will help it firm up, making it easier to handle.
Q: Can I use a different flavor for the glaze? A: Yes! If you prefer a different flavor, you can substitute the almond extract for vanilla, lemon, or even orange zest for a citrusy twist.