Step-by-Step Instructions
Start by creaming your softened butter and granulated sugar together. I let my mixer run on medium for a good 3-4 minutes here. You want it pale, fluffy, and almost whipped-looking. This incorporates air, which is part of what gives the cookie its lovely texture. Then, beat in the ricotta, egg, vanilla, and that magical almond extract. Don’t be alarmed if it looks a little curdled or separated at this point—that’s the ricotta doing its thing, and it will all come together beautifully once you add the dry ingredients.
In your medium bowl, whisk together the flour. Here’s a tip I learned through trial and error: add it in two batches. I just dump half of it in, mix on low until just combined, then add the second half. This prevents overmixing, which is the enemy of a tender cookie. Overworked flour leads to toughness. Once you can’t see any more dry flour streaks, stop the mixer and finish folding with your spatula. The dough will be soft and slightly sticky, which is perfect.
Use a cookie scoop or a tablespoon to portion out dough onto your prepared sheets. They don’t spread a ton, but give them about 2 inches of space. Now, here’s my timing secret: I bake them for exactly 11-13 minutes. I’ve tried this step both ways, and trust me, pulling them when the edges are just barely golden and the centers look softly set works better. They’ll finish cooking on the hot sheet out of the oven. Let them cool on the sheet for 5 full minutes—they’re too fragile to move right away—then transfer to a rack to cool completely. This patience rewards you with a perfectly set, tender cookie.
Pro Tips for Best Results
First, ingredient temperature is everything. Your egg should be at room temperature, too. I once used a cold egg straight from the fridge, and it made the lovely creamed butter seize up into little clumps, which then resulted in uneven baking. Now, I just set my egg in a cup of warm water for 5 minutes while I get everything else out. It’s a simple step that ensures a smooth, emulsified dough.
Second, resist the urge to add more flour, even if the dough feels sticky. I made this mistake on batch two, thinking it would make them easier to handle. All it did was create a dry, cakey cookie that lacked that signature cannoli melt-in-your-mouth quality. The dough is meant to be soft. If it’s unmanageable, pop it in the fridge for 15-20 minutes to firm up slightly, but don’t alter the flour ratio.
Finally, let’s talk about the bake. Ovens lie! Mine runs hot, so my sweet spot is 11 minutes. Use your nose and eyes more than the timer. When you start smelling that toasty, buttery aroma and see the faintest gold on the bottom edges, they’re done. They’ll look underdone in the middle, but that’s what you want. They set up perfectly as they cool, staying supremely tender.
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