Ingredients
2 cups ricotta cheese (full-fat, drained if watery)
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
For the Glaze (optional):
1 1/2 cups powdered sugar
3–4 tbsp milk
1/2 tsp almond extract
Sprinkles (optional, for decorating)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat ricotta, sugar, and butter until creamy.
- Add eggs, vanilla, and almond extract; mix well.
- In another bowl, whisk flour, baking powder, and salt.
- Gradually fold dry ingredients into wet mixture until a soft dough forms.
- Drop tablespoon-sized scoops of dough onto prepared baking sheet, spacing apart.
- Bake for 12–14 minutes, until just set and lightly golden on the bottom.
- Cool completely on a wire rack.
- Prepare glaze by whisking powdered sugar, milk, and almond extract until smooth.
- Dip tops of cookies into glaze, let excess drip off, and place on rack. Decorate with sprinkles if desired.
Notes
- Swap almond extract with lemon zest and juice for a citrusy version.
- Fold in mini chocolate chips for a decadent twist.
- Cookies are delicious plain without glaze if you prefer.
- Top glazed cookies with crushed almonds or pistachios for added crunch.
- Chill dough for 20–30 minutes if cookies spread too much while baking.
- Freeze baked or unbaked dough for longer storage; bake frozen scoops with 1–2 extra minutes.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (without glaze)
- Calories: 95
- Sugar: 7g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
