Soft Ricotta Cookies with Fig Jam
Soft. Fruity. Cake-like cookies! These Soft Ricotta Cookies with Fig Jam are my new favourite holiday fruit and cheese pairing ~ they are easy to make, beautiful on any dessert tray, and are a delicious use of leftover ricotta!
Ricotta makes for the most beautifully tender and light holiday cookies. Pair them with a bright and zesty fig jam, and you have yourself an irresistible holiday treat!
Wondering what to do with left over ricotta?!
I came upon this recipe after making a lasagna one evening and trying to think of a good use of our left over ricotta! I substituted ricotta for the cream cheese (used in one of my favourite cream cheese cookie recipes) and paired these cookies with fig jam!
I love these ricotta thumbprint cookies with fig jam however they would also be great with your favourite raspberry or apricot jam! Give them a try!
To make these ricotta thumbprint cookies you will need:
Let’s make some Soft Ricotta Thumbprint Cookies with Fig Jam!
Start by preheating your oven to 350F. Line 2 baking sheets with parchment paper.
Combine flour, baking powder, and salt in a medium bowl. Set aside.
In the bowl of an electric stand mixer (or a large bowl with an electric mixer), beat sugar and butter on medium-low speed until combined. Increase the speed to medium-high and beat until light and fluffy (about 5 minutes).
Add ricotta and mix on low until everything is incorporated. Repeat with vanilla and egg.
Slowly add the flour mixture to the ricotta mixture – just until a soft dough forms. Stop mixing.
Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets (you can use slightly dampened fingers to form round, imperfect cookies)
Bake at 350 degrees F (325F convection oven) for about 10 minutes.
Remove from oven and using the handle of a spatula, imprint a hole onto the centre of each cookie.
Place 1 tsp of jam onto each cookies.
Return the cookies to the oven for an additional 5 minutes or until the cookies are soft and lightly golden around the edges.
Let the cookies rest onto the cookie sheet for 5 minutes.
Using a spatula, remove the cookies from the baking sheet and place onto a wire cooling rack to cool completely.
Soft Ricotta Cookies with Fig Jam
- 1 Stand Mixer (or large bowl with electric mixer)
- 1 Medium Bowl
- 1 whisk
- 1 cup Sugar Granulated
- 1/2 cup Butter unsalted, softened (at room temperature)
- 1 cup Ricotta cheese at room temperature
- 1 tsp Vanilla Extract
- 1 Egg large
- 2 cup All-purpose Flour unbleached
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Fig Jam
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Combine flour, baking powder, and salt in a medium bowl. Whisk to aerate mixture and set aside.
- In the bowl of an electric stand mixer, beat the sugar and butter until combined. Increase speed to medium-high and beat until mixture is light and fluffy (~5 minutes).
- Add ricotta and mix on low until incorporated. Repeat with vanilla and egg.
- Slowly add flour mixture until a soft dough forms. Stop mixing.
- Create 1 tablespoon mounds of dough, about 2 inches apart, onto the prepared baking sheets. Using slightly damp fingers form fairly round, imperfect cookies.
- Bake at 350 degrees F (175 degrees C) for about 10 minutes.
- Remove the cookies from the oven. Using a spatula handle, imprint the centre of each cookie.
- Place 1 tsp of jam onto each cookie. Return cookies to the oven for an additional 5 minutes or until they are soft and lightly golden around the edges.
- Let cookies rest on the cookie sheet for 5 minutes.
- Using a spatula place the cookies onto a wire rack to cool completely.
- If using a convection oven, remember to reduce the temperature by 25F. Cookies may bake 1-2 minutes quicker than the recipe calls for.
- Ricotta pairs well with any sweet and tart jam! If you don’t have fig jam on hand you can use whatever jam is your favourite! I recommend raspberry or apricot jam
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