Super soft ricotta cookies, ready in just a few minutes, light and fragrant, perfect for any break of the day, or breakfast. The dough is very simple, thanks to the ricotta you won’t need to use butter or oil, just mix the ingredients and form balls of the same size. The glazed crust you see in the photo below is obtained by rolling the balls in sugar before baking. Try these cookies, they are very easy but truly delicious!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Seasonality: All Seasons
- Energy 162.35 (Kcal)
- Carbohydrates 30.95 (g) of which sugars 13.22 (g)
- Proteins 5.40 (g)
- Fat 2.60 (g) of which saturated 1.48 (g)of which unsaturated 0.85 (g)
- Fibers 0.53 (g)
- Sodium 63.49 (mg)
Indicative values for a portion of 56 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz ricotta
- 1 and 3/4 cups all-purpose flour
- 2/3 cup sugar
- 1 egg (medium)
- 1 and 1/2 tsp baking powder
- 1 tsp vanilla extract (optional)
- granulated sugar (for the surface)
- powdered sugar (for the surface)
- 1 pinch fine salt
Tools
- Stand Mixer
- Baking Sheets
- Parchment Paper
- Tray
If you don’t have a stand mixer, you can mix in a bowl with a spoon or directly by hand, or you can use a food processor.
Preparation
Put the ricotta, sugar, and vanilla extract in the stand mixer (or a bowl). Mix with the paddle attachment, then add the egg, lightly beaten with a pinch of salt.
Add the sifted flour with the baking powder, in 2-3 additions, incorporating into the dough.
Form balls of even size, rolling them with the palms of your hands. It’s normal for the mixture to be soft and a bit sticky.
Roll the balls first in granulated sugar, then in powdered sugar. This will create the glazed crust you see in the photo.
Place your cookies on one or more baking sheets lined with parchment paper, keeping them well spaced apart (1 inch).
Bake them in a static oven at 356°F (or convection at 338°F) for 16-18 minutes. Adjust the time based on your oven’s characteristics, keeping in mind that the cookies should stay soft.
Once baked, remove them from the oven and let them cool.
The ricotta cookies are ready, super soft and light, perfect for every break of the day!
Tips and Notes
The cookies can be stored for a few days, sealed in a glass or tin container.
You can also flavor the dough with lemon or orange zest instead of vanilla.
You can add chocolate chips or chopped nuts as desired.
If your ricotta is very creamy, use a small egg.
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