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Fluffy Ricotta Bliss Cookies are a delightful Italian treat that brings together the rich traditions of Italian baking with a modern twist. Originating from the beautiful landscapes of Italy, these cookies embody the essence of comfort food, seamlessly merging texture and flavor in every bite. With their origins deeply rooted in Italian culinary history, these cookies showcase the versatile use of ricotta cheese, a staple in Italian kitchens known for its creamy texture and mild flavor.

Italian Ricotta Cookies

Discover the joy of baking with Fluffy Ricotta Bliss Cookies, a delightful Italian treat that merges tradition and modern flavors. These cookies are made with creamy ricotta cheese, ensuring a soft and moist texture that melts in your mouth. With straightforward steps and simple ingredients, bakers of all levels can create this indulgent dessert. Perfect for gatherings or a sweet personal treat, these cookies are sure to impress while inviting everyone to enjoy a bit of Italy from your own kitchen.
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Ingredients
  

2 cups ricotta cheese (preferably whole milk)

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon zest (freshly grated)

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup powdered sugar (for dusting)

Optional: ½ cup mini chocolate chips or chopped nuts (for an added twist)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.

    Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes with an electric mixer.

      Incorporate Ricotta: Add the ricotta cheese to the butter-sugar mixture, blending well until everything is smooth.

        Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract and lemon zest until well combined.

          Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently to combine. If you’re opting for chocolate chips or nuts, fold them into the dough at this stage.

            Scoop the Dough: Using a cookie scoop or two tablespoons, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies will spread slightly, so make sure to leave enough room.

              Bake the Cookies: Place the baking sheets in the oven and bake for 12-15 minutes or until the edges are lightly golden, and the centers appear set. Keep a close watch to avoid over-baking.

                Cool and Dust: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely. Once cooled, dust the tops with powdered sugar for an elegant touch.

                  Serve and Enjoy: These ricotta cookies are best served with a cup of coffee or tea. Store any leftovers in an airtight container at room temperature for up to 3 days.

                    Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 24 cookies