Italian Ricotta Cookies with an Autumn Spice Twist
Introduction
As the autumn leaves turn shades of red and gold, there’s nothing quite like the comforting aroma of baking cookies filling your home. Our Italian Ricotta Cookies with an Autumn Spice Twist bring together the soft, rich texture of traditional ricotta cookies with the heartwarming flavors of fall spices. Imagine sitting by the window, a steaming cup of coffee in hand, and a plate of these delightful cookies to savor. If you’re eager to receive more cozy recipes like this, do subscribe to our blog for a regular dose of delicious inspiration.
Why You’ll Love This Recipe
These cookies are a delightful fusion of Italian tradition and the cozy allure of autumn spices. They’re incredibly easy to prepare and are perfect for sharing with family and friends during the fall season. The ricotta makes them irresistibly moist and tender, while the blend of cinnamon, nutmeg, and cloves infuses each bite with warmth. Plus, the orange glaze adds a tangy sweetness that perfectly balances the spices.
Ingredients
– Ricotta cheese, full-fat: 1 cup (8 oz)
– Unsalted butter, softened: 1/2 cup
– Granulated sugar: 1 1/2 cups
– Large egg: 1
– Vanilla extract: 1 teaspoon
– Almond extract: 1 teaspoon
– All-purpose flour: 2 1/2 cups
– Baking powder: 1 teaspoon
– Baking soda: 1/2 teaspoon
– Salt: 1/4 teaspoon
– Ground cinnamon: 1 teaspoon
– Ground nutmeg: 1/2 teaspoon
– Ground cloves: 1/2 teaspoon
For the Glaze
– Powdered sugar: 1 1/2 cups
– Milk: 3 tablespoons
– Vanilla extract: 1/2 teaspoon
– Zest of 1 orange
Necessary Tools
– Large mixing bowl
– Electric mixer
– Medium mixing bowl
– Whisk
– Baking sheets
– Parchment paper
– Wire cooling rack
Ingredient Swaps and Additions
Feel free to experiment with other spices like allspice or cardamom for a unique twist. You could also add some chopped nuts or dried cranberries to the dough for additional texture and flavor.
Step-by-Step Instructions
1. Preparation: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Wet Ingredients: In a large bowl, beat the ricotta cheese, butter, and granulated sugar until light and fluffy.
3. Add Flavors: Mix in the egg, vanilla extract, and almond extract.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Form Dough: Gradually blend the dry mixture into the ricotta mixture.
6. Shape Cookies: Drop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
7. Bake: Bake for 12-14 minutes until the edges start to brown. Let cookies cool on the sheets for a few minutes before transferring to a wire rack.
8. Prepare Glaze: Stir together powdered sugar, milk, vanilla extract, and orange zest until smooth.
9. Glaze Cookies: Drizzle over the cooled cookies and let the glaze set.
Serving Suggestions
These cookies pair beautifully with a cup of hot apple cider or a chai latte. They also make a festive addition to holiday cookie exchanges.
Pro Tips for Success
– Ensure your butter is softened to blend easily with the ricotta.
– Don’t skip the orange zest in the glaze; it brings a fresh brightness to the cookies.
Storing and Reheating
Store the cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them for up to three months.
FAQ Section
Can I use skim ricotta cheese?
Full-fat ricotta is recommended for the best texture, but you can use skim ricotta if needed.
Can the dough be prepared ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it until ready to bake.
Conclusion
With minimal effort, you can create these tender, spiced cookies that celebrate the flavors of fall. We hope these Italian Ricotta Cookies with an Autumn Spice Twist become a beloved treat in your home. Don’t forget to leave a review and share your cookie creations with us on Instagram!
Nutritional Information
Approximate nutritional information per cookie: Calories: 120, Fat: 5g, Carbohydrates: 18g, Protein: 2g.
Italian Ricotta Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the ricotta cheese, butter, and granulated sugar until light and fluffy.
- Mix in the egg, vanilla extract, and almond extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually blend the dry mixture into the ricotta mixture.
- Drop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
- Bake for 12-14 minutes until the edges start to brown. Let cookies cool on the sheets for a few minutes before transferring to a wire rack.
- Stir together powdered sugar, milk, vanilla extract, and orange zest until smooth.
- Drizzle over the cooled cookies and let the glaze set.
