The Stuffed Ricotta Cookies are delightful sweet parcels that can be made in a flash, without the need for special procedures. You don’t need to whisk, melt, or wait for the dough to rise. Just pour all the ingredients together and knead, everything will be ready in five minutes. Moreover, the absence of eggs and butter makes them truly light and suitable for everyone. If you make them once, you’ll become “addicted” and make them your own! Oh, I forgot to mention that there’s a heart of jam inside, but you can also use hazelnut cream or pastry cream. Check out my Cookie Collection for more delightful options.
Recipe from March 8, 2017, updated
Other cookie recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 15 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 7 oz ricotta (well-drained)
- 4 tbsps sunflower oil
- 4 tbsps sugar
- 1 tsp baking powder
- 1/2 tsp lemon zest (grated)
- 1 jar jam (your choice)
- 2 tbsps powdered sugar
Tools
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- Kitchen scale
- Bowl
- Cling film
- Grater
- Mold
- Parchment paper
Steps
Place all the ingredients in a bowl, sifted flour and baking powder, ricotta, sugar, lemon zest, and oil. Form a dough ball and let it rest for 15 minutes wrapped in cling film.
Preheat the oven to 355 degrees. Sprinkle flour on the work surface and roll out the dough with a rolling pin to a thickness of 1/4 inch. Use a cutter to stamp out rounds, place a teaspoon of jam or hazelnut cream in the center, and seal the edges well. Place the cookies on a baking tray covered with parchment paper, sprinkle the surface with powdered sugar, and bake for 20 minutes. Let them rest for 5 minutes with the oven door ajar, then remove them from the oven and let them cool. Once cooled, sprinkle with powdered sugar.
Storage
The Stuffed Ricotta Cookies stay fresh for a few days when covered with a glass dome.
FAQ (Questions and Answers)
What can I use instead of jam for filling?
You can fill these cookies with hazelnut cream or pastry cream.
What if I don’t have a mold?
Use a cookie cutter or a glass to make circles, fill, fold, and seal the edges gently pressing with the tines of a fork.
