Soft coffee-scented ricotta cookies with a thin espresso glaze, an Italian-inspired home flavor variation.
Espresso Ricotta Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 165 minutes: 30 hands-on, 45 chilling or resting, 30 whole-batch cooking and 60 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Fine sieve for draining ricotta
- Mixing bowls
- Hand mixer or stand mixer with paddle
- Flexible spatula and small cookie scoop
- Two 13 × 18-inch baking sheets lined with parchment
- Wire cooling racks
Soft coffee-scented ricotta cookies with a thin espresso glaze, an Italian-inspired home flavor variation.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare ingredients
- 1Prepare ingredientsIf the ricotta has visible whey, drain in a fine sieve in the refrigerator for 15 minutes; this is included in the 45-minute chill/rest block. Weigh 185 g after draining; do not squeeze it dry. Dissolve the dough espresso powder in 5 g hot water and cool while weighing the other ingredients. Whisk flour, baking powder and salt.
Mix the dough
- 2Mix the doughBeat butter and sugar until creamy, about 2 minutes. Beat in egg, ricotta, vanilla and the cooled espresso concentrate. Fold in the flour mixture just until smooth. The dough should be soft and scoopable; do not knead or add flour simply to make it hand-rollable.
Chill and portion
- 3Chill and portionCover and refrigerate the dough for 30 minutes. Preheat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Divide into 24 equal portions, approximately 30 g each before toppings, and place 12 on each of two parchment-lined 13 × 18-inch sheets, at least 2 inches apart. Keep the second tray refrigerated while the first bakes.
Bake two batches
- 4Bake two batchesBake one tray at a time on the middle rack for 13-15 minutes, allowing 30 minutes of oven cooking for the two batches. The tops should be set and spring back gently, with lightly golden bases. Let each tray rest 5 minutes, then transfer to a wire rack. Keep portions small as specified so the centers bake through.
Cool and finish
- 5Cool and finishAllow 30 minutes of cooling after the last tray, including its 5-minute tray rest. Dissolve the reserved 1 g espresso powder in the reserved 10 g hot water, then let cool. Mix with glaze sugar and spoon a thin coffee-colored patch over each cold cookie. Allow 30 minutes for the glaze to set. The listed 60-minute cooling block includes the 30-minute glaze setting period.
Chef’s Science & Pro Tips
Ingredient science
Use soluble instant espresso powder, not ground coffee beans.
Technique & texture
Cool the small espresso concentrate before mixing with butter.
Finishing & serving
Keep the glaze thin to preserve the soft dome rather than building a thick frosting layer.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 1 day | Use a cool airtight container only for short serving storage; refrigerate sooner in a warm kitchen. |
| Refrigerator | Up to 5 days | Refrigerate completely cooled baked cookies in a sealed container; count from baking day. Separate decorated layers with parchment. |
| Freezer | Up to 1 month | Freeze cooled baked cookies before glaze or dusting in a sealed container, separated with parchment. |
| Dough | Up to 24 hours refrigerated | Refrigerate covered raw dough promptly; bake from cold. Do not leave raw ricotta and egg dough at room temperature. |
| Serving | As needed | Thaw baked cookies overnight in the refrigerator; finish after thawing and remove only the portion being served. |
Notes
- Use soluble instant espresso powder, not ground coffee beans. Cool the small espresso concentrate before mixing with butter. Keep the glaze thin to preserve the soft dome rather than building a thick frosting layer. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Can I use brewed espresso in the dough?
Not as a direct replacement: a full shot adds too much liquid. Use the measured instant concentrate.
Are the coffee specks gritty?
They should not be; dissolve both measured powder portions before mixing.
Can I leave off the coffee glaze?
Yes, but the listed formula and appearance include it; omitting it reduces the coffee flavor and sugar.
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