Ricotta Shortbread Cookies. Simple and quick cookies to prepare: perfect for breakfast and snack time.
The ricotta shortbread cookies with chocolate chips are delicious cookies that will win you over at first bite.
The preparation is very simple: after mixing the ingredients in a bowl, you will need to knead by hand until you obtain a homogeneous dough. You don’t need a rolling pin or cookie cutters to form the cookies.
They are butter-free, so there are no resting times to respect.
But let’s see right away how to prepare the ricotta shortbread cookies.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.8 oz ricotta
- 2 eggs
- 0.9 cup sugar
- 5 tbsp sunflower oil
- to taste vanilla flavor
- 3.2 cups all-purpose flour
- 1 packet baking powder
- to taste chocolate chips
Tools
- 1 Bowl
- 1 Spoon
- 1 Baking sheet
- 1 Baking paper
- 1 Knife
How to prepare Ricotta Shortbread Cookies
In a bowl, place the eggs, sugar, and ricotta. Stir with a spoon until you get a homogeneous mixture.
Add the sunflower oil and continue stirring with the spoon.
If you like, add the vanilla flavor. I used a teaspoon of this. Stir with a spoon.
Add the flour, baking powder, and chocolate chips. Start mixing with the spoon, then when you can no longer do it, continue kneading by hand until you get a soft, homogeneous, and non-sticky dough. Add more flour if necessary.
Line a baking sheet with baking paper.
Divide the dough into two equal parts and create two loaves. Place them on the baking sheet and slightly flatten them with your hands to widen them.
If you like, before baking, brush the surface of the loaves with milk and sprinkle with granulated sugar.
Bake in a preheated static oven at 356°F (180°C) and let cook for about 25 minutes. Please check the cooking times based on your oven.
Remove from the oven and cut the cookies with the help of a knife.
Help yourself.
