FLUFFY RICOTTA COOKIES DUSTED WITH POWDERED SUGAR
These Fluffy Ricotta Cookies are light, soft, and packed with a delicate ricotta flavor. Topped with a dusting of powdered sugar, they are the perfect melt-in-your-mouth treat that’s perfect for any occasion, especially holidays or family gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup ricotta cheese whole milk
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest optional, for a citrus flavor
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
Prepare the dough:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the ricotta cheese, softened butter, and granulated sugar until smooth and creamy, about 3-4 minutes.
- Beat in the egg and vanilla extract (and lemon zest, if using).
Combine the dry and wet ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be slightly sticky.
Shape the cookies:
- Use a tablespoon or small cookie scoop to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. You don’t need to flatten the dough, as the cookies will spread slightly during baking.
Bake the cookies:
- Bake for 12-15 minutes, or until the cookies are lightly golden around the edges. They should still be soft in the center.
Dust with powdered sugar:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar for a sweet finishing touch.
Serve:
- Serve these fluffy ricotta cookies as a sweet treat with coffee, tea, or as a part of a dessert spread.
Notes
- For a different flavor, you can add a teaspoon of almond extract or a dash of cinnamon to the dough.
- These cookies are best stored in an airtight container at room temperature for up to 5 days.
- You can also freeze these cookies for up to 2 months—just make sure to wrap them tightly and defrost at room temperature when ready to eat.