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Italian Ricotta Cookie Bars
Soft and tender Italian Ricotta Cookie Bars with a delicate texture, infused with vanilla and lemon zest, and topped with a sweet glaze. Perfect for holidays, family gatherings, and special occasions.
- Mixing Bowls
- Hand Mixer or Stand Mixer
- 8×8-inch Baking Pan
- Whisk
- Parchment Paper
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon almond extract
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Sprinkles (optional)
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
- Add the egg and mix until well incorporated. Then, mix in the ricotta cheese, vanilla extract, lemon zest, and almond extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the dough evenly into the prepared baking pan. Bake for 22-25 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Let the cookie bars cool completely in the pan before glazing.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookie bars and top with sprinkles if desired.
- Allow the glaze to set for at least 15 minutes before slicing into bars. Serve and enjoy!
For a citrusy twist, add an extra teaspoon of lemon zest to the dough.
Almond extract can be replaced with vanilla extract if preferred.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.