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Grandma's Pillowy Italian Cheese Cookies
These heavenly Italian Cheese Cookies transport me straight back to my grandma's tiny kitchen. What makes them so incredibly tender? It's the smooth ricotta folded into the dough. I always top mine with a simple vanilla drizzle that brings just enough sweetness. They've become the star at every family get-together and holiday table - everyone begs me to share how I make them!
Why These Treats Stand Out
My relatives can't get enough whenever I whip these up. That fresh lemon zest brings such a sunny flavor punch while the ricotta keeps everything wonderfully soft. The best part? No waiting around for dough to chill - you'll enjoy warm cookies in minutes. They're super fun to dress up too - just switch your sprinkle colors for whatever you're celebrating. I usually double up the batch and tuck some away in the freezer for later cravings.
Your Shopping List
- All Purpose Flour: 2 cups forms our cookie foundation
- Baking Soda: 1 teaspoon gives that perfect rise
- Salt: 1/4 teaspoon enhances all other flavors
- Unsalted Butter: 1/2 cup should be completely softened
- Granulated Sugar: 1 cup adds just enough sweetness
- Eggs: 2 large taken out early to reach room temp
- Vanilla Extract: 2 teaspoons go for the real stuff
- Lemon Zest: 1 tablespoon grated straight from the fruit
- Ricotta Cheese: 1 cup full-fat creates ultimate richness
- Powdered Sugar: 1 cup for our smooth topping
- Milk: 2 tablespoons creates the ideal glaze texture
- Melted Butter: 1 tablespoon makes everything glossy
- Sprinkles: Pick colors that match your celebration
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Simple Baking Steps
- Warm Things Up
- Turn your oven to 350°F and cover cookie sheets with parchment paper so nothing sticks
- Combine Dry Stuff
- I grab my medium bowl and stir together flour baking soda and salt with a quick whisk
- Start the Wet Mix
- In your biggest bowl beat the soft butter with sugar until it's all light and fluffy then dump in eggs vanilla and that zingy lemon zest
- Drop in the Magic
- Now comes the star player stir in your ricotta until everything looks smooth and well combined
- Complete Your Dough
- Gradually mix dry stuff into wet stuff just until you see a soft springy dough come together
- Form Your Cookies
- My trusty cookie scoop makes perfect little balls place them on lined trays about 2 inches from each other
- Add the Finishing Touch
- After they cool down I blend powdered sugar milk butter and vanilla then dunk each cookie top before adding colorful sprinkles
Fun Serving Ideas
I can't resist having these cookies with my early coffee or afternoon tea break. For winter holidays I grab red and green sprinkles while spring calls for soft pastels and fall parties get orange and black dots. Sometimes I shake things up using orange zest instead or adding a drop of almond flavor for something different. My little ones always jump in to help with decorating which has turned into our favorite kitchen tradition.
Storage Tips
Store your finished goodies in a sealed container in the fridge and they'll stay soft for about 4 days. Want to plan ahead? Bake them plain without topping and stick them in the freezer. When you need them just let them thaw in the fridge overnight and add fresh glaze with sprinkles before serving. They'll taste just as amazing as freshly made.
Fast Answers to Your Questions
- Need to chill the dough first? Nah these go straight from mixing bowl to oven
- Can't eat wheat? Try your regular gluten free flour mix but you might need tiny adjustments
- Which cheese works best? Full-fat ricotta gives the richest result but lighter versions work too
- Only got a hand mixer? That'll do the job just fine
- Can I freeze decorated cookies? Better to freeze them plain and add fresh topping later
Common Recipe Questions
- → What does ricotta do for cookies?
Ricotta makes cookies super soft and tender. It adds moisture and richness without being overly sugary.
- → Can these cookies go in the freezer?
Yes, freeze the unfrosted baked cookies for up to three months. Glaze them after thawing to keep them fresh.
- → How can I tell if they're baked enough?
The edges should be golden, but the tops will stay light. Avoid overbaking to keep them soft!
- → Why are my cookies so thin?
If your butter's too soft or the ricotta too watery, the dough will spread. Chill it first to prevent this.
- → When does the glaze harden?
It sets in around an hour at room temp, but popping them in the fridge for 15 minutes makes it quicker.