Soft and Fragrant Italian Classic
Soft, pillowy, and infused with the nostalgic aroma of anise — Anise Ricotta Cookies are a beloved Italian-American treat that brings back memories of Nonna’s kitchen.
These cookies are a staple on Christmas trays and family gatherings, offering a delicate sweetness balanced by the subtle licorice flavor of anise.
The ricotta keeps them moist for days, making them perfect for baking ahead and sharing with loved ones.
🍽️ Recipe Overview
Prep Time: 15 minutes
Cook Time: 12 minutes
Cooling & Glazing Time: 30 minutes
Total Time: 55 minutes
Servings: 30 cookies
🧺 Ingredients
For the Cookies
2 cups (250 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 cup (250 g) whole-milk ricotta cheese
1 large egg
1½ tsp anise extract (or 1 tsp anise seeds + ½ tsp vanilla extract)
Zest of 1 lemon (optional but highly recommended)
For the Glaze
1 cup (120 g) powdered sugar
2 tbsp milk (add more as needed for desired consistency)
½ tsp anise extract (or vanilla extract for a milder flavor)
Colorful sprinkles for decoration
👩🏻🍳 Instructions
Preheat the oven: Set to 350°F (175°C). Line two baking sheets with parchment paper.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
Add wet ingredients: Mix in ricotta, egg, anise extract, and lemon zest until smooth and creamy.
Combine: Gradually fold the dry mixture into the wet ingredients until just combined. The dough will be soft.
Scoop and bake: Drop tablespoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake: 10–12 minutes, or until the bottoms are lightly golden but the tops remain pale.
Cool: Transfer cookies to a wire rack and let cool completely before glazing.
Make the glaze: In a small bowl, whisk together powdered sugar, milk, and anise extract until smooth.
Glaze and decorate: Dip the tops of each cookie in glaze and add sprinkles. Let set for 30 minutes before serving.
💡 Tips & Tricks
Substitute anise with lemon or almond extract if you prefer a different flavor profile.
Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for 1 week.
Freeze baked cookies (unglazed) for up to 3 months — glaze them after thawing for the best finish.
For a lighter texture, don’t overmix the dough once the flour is added.
🧾 Nutritional Facts (per cookie, approx. 30 cookies)
| Calories | Carbs | Protein | Fat | Sugar |
|---|---|---|---|---|
| 95 kcal | 13 g | 1.5 g | 4 g | 7 g |
ANISE RICOTTA COOKIES
Notes
Ingredients
For the Cookies
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (250 g) whole-milk ricotta cheese
- 1 large egg
- 1½ tsp anise extract (or 1 tsp anise seeds + ½ tsp vanilla extract)
- Zest of 1 lemon (optional but highly recommended)
For the Glaze
- 1 cup (120 g) powdered sugar
- 2 tbsp milk (add more as needed for desired consistency)
- ½ tsp anise extract (or vanilla extract for a milder flavor)
- Colorful sprinkles for decoration
👩🏻🍳 Instructions
- Preheat the oven: Set to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
- Add wet ingredients: Mix in ricotta, egg, anise extract, and lemon zest until smooth and creamy.
- Combine: Gradually fold the dry mixture into the wet ingredients until just combined. The dough will be soft.
- Scoop and bake: Drop tablespoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake: 10–12 minutes, or until the bottoms are lightly golden but the tops remain pale.
- Cool: Transfer cookies to a wire rack and let cool completely before glazing.
- Make the glaze: In a small bowl, whisk together powdered sugar, milk, and anise extract until smooth.
- Glaze and decorate: Dip the tops of each cookie in glaze and add sprinkles. Let set for 30 minutes before serving.
No Comments