When it comes to holiday celebrations, desserts often steal the spotlight. This Easter, try adding Easter Ricotta cookies to your dessert table – they will not disappoint! Ricotta brings a creamy richness and a hint of sweetness that elevates any dessert, making it a natural choice for cookies.
What Is Ricotta?
Ricotta is an Italian cheese that is slightly grainy, yet subtly sweet, and adds a unique texture and flavor profile to baked goods. Ricotta is a staple in many Italian desserts. While low-fat options exist, the richness of whole milk ricotta is best for baking.
Ingredient Line-Up
All-Purpose Flour – provides the structure needed.
Baking Powder – is the leavening agent in this recipe that helps the muffin rise.
Salt – adds flavor and balances out the sweetness in the recipe.
Butter – bring to room temperature. Butter adds richness and moisture to the muffin.
Sugar – adds sweetness and flavor.
Eggs – bring large eggs to room temperature.
Vanilla Extract – adds flavor; either pure or imitation vanilla.
Orange Zest – adds orange flavor.
Ricotta – fresh is best, but pre-packaged ricotta works great, too.
Tools Needed
Cookie Scoop – use a medium cookie scoop for uniform cookie sizes.
Cookie Sheets – if you can, use two cookie sheets so one ready to pop into the oven while the first batch is cooling. For easier cleanup, line cookie sheets with parchment paper or silicone baking mats.
Cooling Rack – a cooling rack helps to circulate air for even cooling.
Kitchen Scale – you can weigh your ingredients, such as flour, with a kitchen scale.
Measuring Cups & Spoons – you’ll need both measuring cups and measuring spoons.
Mixer – Use a hand mixer or stand mixer to combine ingredients.
Mixing Bowls – use different mixing bowls to combine the dry and wet ingredients separately before mixing them together.
Oven Mitts – a good oven mitt is essential when removing hot items from the oven.
Strainer – optional, but a mesh strainer is recommended for draining fresh ricotta.
Whisk and Spatula – a whisk is needed for blending dry ingredients together while a silicone spatula is needed for folding in ingredients as well as scraping down the sides of the bowl.
Zester – use a zester for adding citrus zest.
Easter Ricotta Cookies
While Easter ricotta cookies can certainly be made at any time of the year, there is a small bit of “prep work” that needs to be done before making the cookie dough if using fresh ricotta. The night before you decide to make the cookies, drain your ricotta. Removing the extra moisture is essential as some ricotta may retain more liquid than others.
Easter Ricotta Cookies
Ingredients
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 sticks unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1-2 tsp orange zest from small orange or tangerine
- 15 oz ricotta, drained
- 2 cups powdered sugar (for the glaze)
- 4 tbsp milk (add more if needed until you reach desired consistency) (for the glaze)
- colored sugar or sprinkles, optional
Instructions
- Preheat your oven to 350℉. Line cookie sheets with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a mixer fitted with the paddle attachment, beat the butter to soften, about 1-2 minutes.
- Add sugar, vanilla and orange zest; mix together.
- Next, add in eggs one at a time. Scrape down the bowl.
- Add in the drained ricotta and mix. Scrape bowl and continue mixing until mixture is smooth.
- Using the lowest speed on your mixer, slowly add in the flour mixture. Mix until dough is smooth.
- Using a cookie scoop, scoop dough and drop cookies onto prepared cookie sheets.
- Bake for 12-14 minutes. Let cookies cool on the cookie sheet for 2 minutes before moving to the cooling rack.
- Let cookies cool completely before applying your glaze.
- FOR GLAZE:Whisk milk into powdered sugar until smooth.Dip the tops of each cookie into the glaze mixture; set onto a wire rack.Add colored sugar or sprinkles while the glaze is wet.Let dry completely before storing.
Notes
Storing Ricotta Cookies
Store extra cookies in a single layer in an airtight container for 1 to 3 days at room temperature or up to one week in the refrigerator. Or, freeze for up to three months. To freeze, place cookies on a small cookie sheet and place in the freezer. Once frozen, place cookies into a freezer bag or freezer-safe container, wrap in saran wrap and freeze. To defrost, remove cookies from the freezer and let them come to temperature on the counter still wrapped. Enjoy once thawed.
Let the Baking Begin
Let the Easter baking festivities begin. With ricotta’s creamy richness and a simple, yet delicious glaze to top them off, these cookies make a wonderful addition to your Easter celebration. And, if you’re looking for another ricotta-based dessert, try this Quick and Easy Cannoli Dip – it’s a delicious treat you can enjoy any time the mood strikes!
Discover more from From Scratch Baking
Subscribe to get the latest posts to your email.
