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Almond Ricotta Cookies Recipe

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★★★★★

4.8 from 103 reviews

These Almond Ricotta Cookies are tender, moist, and delicately flavored with almond extract. The ricotta cheese adds a creamy texture that sets these cookies apart from the usual buttery treats. Finished with a sweet almond glaze and optional sliced almonds, these cookies are perfect for a sophisticated twist on a classic dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup sugar
  • ½ cup butter, softened (one stick)
  • 1 cup ricotta cheese
  • 1 large egg
  • 1 teaspoon almond extract

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon almond extract

Toppings

  • Sliced almonds for decorating (optional)

Instructions

  1. Prepare Baking Sheet: Line a baking pan with a baking mat or parchment paper and set aside to prevent sticking during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined; then set the bowl aside.
  3. Cream Sugar and Butter: In a large mixing bowl, use an electric mixer on medium-high speed to beat the sugar and softened butter until the mixture is light and fluffy, about 2 minutes, ensuring a smooth base for the dough.
  4. Add Ricotta, Egg, and Almond Extract: Beat in the ricotta cheese, followed by the egg and one teaspoon of almond extract; mix until fully incorporated to create a creamy batter.
  5. Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients and mix just until combined to avoid overworking the dough.
  6. Chill Dough: Cover the cookie dough and refrigerate for at least 2 hours to firm it up, which helps maintain the shape during baking and enhances flavors.
  7. Preheat Oven and Prepare Cookies: Preheat the oven to 350°F (175°C). Remove the chilled dough and use a cookie scoop to portion about one tablespoon of dough for each cookie. Roll into balls and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes or until the bottoms are slightly browned. The cookies will not change color significantly on top.
  9. Cool Cookies: Let the cookies cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage and ensuring proper texture.
  10. Make the Almond Glaze: In a small bowl, whisk together the powdered sugar, milk, and ½ teaspoon almond extract until smooth to create a sweet, nutty glaze.
  11. Glaze and Decorate: Hold each cooled cookie upside down and dip the top into the glaze. Return the glazed cookies to the wire rack. While the glaze is still wet, sprinkle sliced almonds on top if desired. Allow the glaze to dry completely before serving.

Notes

  • Chilling the dough is essential for texture and shape control during baking.
  • The cookies have a subtle almond flavor, so adjust almond extract to taste if you prefer a stronger flavor.
  • Sliced almonds add a lovely crunch and visual appeal but are optional.
  • Use room temperature butter for easier creaming and better texture.
  • The glaze is sweet and slightly runny; allow sufficient drying time to avoid sticky cookies.

Keywords: Almond Ricotta Cookies, almond glaze cookies, soft ricotta cookies, Italian cookies, almond extract cookies

Find it online: https://thefoodrecipe.com/almond-ricotta-cookies-recipe/