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Grandma's Fluffy Italian Cheese Cookies
These wonderful soft cookies transport me back to my nana's cooking space. What makes them extra tender? The smooth ricotta cheese mixed into the batter. I always top them with a basic vanilla drizzle that adds just enough sweetness. Whenever we gather for holidays or family events, these treats disappear fast, and everyone begs me to share how I made them.
Why These Treats Stand Out
My relatives can't get enough of these tasty little bites. That bit of lemon skin brings such a fresh kick, while the cheese keeps everything wonderfully soft. I'm a big fan of how you don't need to wait for the mix to chill—cookies come together so quick. They work great with different decorations too; just switch your topping colors to match any celebration. I usually whip up twice as many and store some for upcoming weeks.
Your Ingredients List
- All Purpose Flour: 2 cups forming our cookie foundation
- Baking Soda: 1 teaspoon helps them rise beautifully
- Salt: 1/4 teaspoon enhances everything else
- Unsalted Butter: 1/2 cup softened completely
- Granulated Sugar: 1 cup for just the right sweetness
- Eggs: 2 large taken out early to warm up
- Vanilla Extract: 2 teaspoons natural works better
- Lemon Zest: 1 tablespoon grated straight from the fruit
- Ricotta Cheese: 1 cup full-fat for best results
- Powdered Sugar: 1 cup creates our smooth topping
- Milk: 2 tablespoons thins out our glaze
- Melted Butter: 1 tablespoon gives shine to the topping
- Sprinkles: Pick colors matching your event
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Baking Step by Step
- Starting Off
- Warm your oven to 350°F and cover baking trays with parchment paper—my favorite trick for easy removal
- Combine Dry Stuff
- In a medium bowl I stir together flour baking soda and salt using a whisk—keeps it easy
- Create Your Base
- Grab a large bowl and beat the soft butter with sugar until it's light and puffy then add eggs vanilla and that fresh lemon zest
- Mix in the Magic
- Here's where it gets good—stir in your ricotta until you've got a smooth creamy mixture
- Finish the Dough
- Add your dry mix to the wet stuff gradually mixing just enough to form a soft workable dough
- Form Your Cookies
- I grab my small scoop to make even balls placing them on lined sheets about 2 inches from each other so they can grow
- Finish With Style
- After they've cooled I blend powdered sugar milk butter and vanilla then dip each top and scatter sprinkles for a festive look
Fun Serving Ideas and Variations
These treats go perfectly with my early cup of joe or afternoon hot drink. For December celebrations I grab red and green toppings, springtime gets soft pastel colors, and fall holidays look great with orange and black sprinkles. Sometimes I switch to orange peel instead of lemon, or put in a drop of almond flavor for something different. The little ones in my family love putting on decorations—it's become our special cooking time together.
Storing Your Treats
Store your finished goodies in a sealed container in the cold section of your fridge and they'll stay yummy for around 4 days. Want to make them ahead? Bake the cookies without toppings and stick them in the freezer. When ready to eat, let them thaw in your fridge overnight, then add fresh glaze and colorful bits. They'll taste just-baked.
Fast Answers to Your Questions
- Need to rest the dough? Not at all, you can bake right after mixing everything
- Can't have wheat? Try your go-to gluten free flour mix but you might need small tweaks
- Which cheese works best? Full-fat ricotta gives best results but lighter versions work too
- Only got a hand mixer? That's totally fine for this recipe
- Can I freeze decorated cookies? Better to freeze them plain and add fresh toppings later
Frequently Asked Questions
- → Why put ricotta in cookies?
It keeps the cookies soft and adds a touch of creaminess without making them overly sweet. Plus, it helps create a light texture.
- → Can you freeze them?
Yes! Store the baked cookies without glaze in the freezer for up to three months. Glaze them once they've thawed for the best outcome.
- → What's the sign they're baked perfectly?
The bottom should be a hint of golden with the tops still pale. Be careful not to overbake or they might lose their soft texture.
- → Help! They spread too much.
Ensure your butter isn't overly soft and your ricotta isn't holding too much liquid. If the dough feels too loose, give it a chill before baking.
- → How fast does the glaze dry?
Typically, it sets in about an hour sitting out. Need it faster? Pop the cookies in the fridge for 15-20 minutes.