Heavenly Italian Ricotta Cookie Bars: A Simple Slice of Sweet Bliss

Italian Ricotta Cookie Bars are a delightful twist on the classic Italian Ricotta Cookies. They offer the same moist, tender crumb and subtle sweetness, but in an easy-to-slice and serve bar form. This recipe is perfect for potlucks, bake sales, or simply a sweet treat to enjoy at home. These bars are soft, cakey, and bursting with a light citrus flavor, thanks to the addition of lemon or orange zest. The ricotta cheese adds a creamy richness that makes them incredibly irresistible. And the best part? They’re surprisingly simple to make!

This recipe walks you through each step, ensuring you achieve the perfect texture and flavor. Get ready to impress your friends and family with these incredibly delicious Italian Ricotta Cookie Bars.

## Why You’ll Love These Ricotta Cookie Bars

* **Easy to Make:** These bars come together quickly with simple ingredients and straightforward instructions.
* **Moist and Tender:** The ricotta cheese keeps these bars incredibly moist and tender for days.
* **Delicate Flavor:** The subtle sweetness and citrus notes create a sophisticated yet comforting flavor profile.
* **Perfect for Sharing:** The bar form makes them ideal for parties, picnics, and potlucks.
* **Customizable:** Easily adapt the recipe with different extracts, glazes, or sprinkles to suit your taste.

## Ingredients You’ll Need

**For the Bars:**

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 1/2 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract (optional, but highly recommended)
* 1 (15 ounce) container whole milk ricotta cheese, drained well
* Zest of 1 lemon or orange (or 1/2 of each for a mixed citrus flavor)

**For the Glaze:**

* 2 cups powdered sugar
* 4-6 tablespoons milk or lemon juice
* 1/2 teaspoon vanilla extract (optional)
* Sprinkles, for topping (optional)

## Equipment You’ll Need

* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (stand or hand-held)
* Measuring cups and spoons
* Zester
* Rubber spatula
* Wire rack

## Step-by-Step Instructions

Let’s dive into creating these delectable Italian Ricotta Cookie Bars. Follow these detailed instructions for the best results.

### Step 1: Prepare the Baking Pan and Preheat Oven

* Preheat your oven to 350°F (175°C). This is a crucial step to ensure even baking.
* Grease a 9×13 inch baking pan with butter or cooking spray. For extra insurance against sticking, you can line the bottom with parchment paper, leaving an overhang on the sides for easy removal. This is especially helpful for clean slices.

### Step 2: Combine Dry Ingredients

* In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the leavening agents are evenly distributed, resulting in a uniform rise.
* Set the dry ingredients aside.

### Step 3: Cream Butter and Sugar

* In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is essential for incorporating air into the batter, which contributes to the bars’ light and airy texture. Use an electric mixer (stand or hand-held) for best results. Beat for 3-5 minutes until the mixture is noticeably lighter in color and texture.

### Step 4: Add Eggs and Extracts

* Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This helps to emulsify the batter properly.
* Stir in the vanilla extract and almond extract (if using). The almond extract adds a subtle nutty flavor that complements the ricotta cheese beautifully. If you’re not a fan of almond extract, you can omit it or substitute it with another flavor extract like lemon or orange.

### Step 5: Incorporate Ricotta Cheese and Citrus Zest

* Add the drained ricotta cheese to the batter and mix until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, resulting in tougher bars. Mix until the ricotta is evenly distributed throughout the batter.
* Stir in the lemon or orange zest. The citrus zest adds a bright, refreshing flavor that balances the richness of the ricotta cheese. Make sure to only zest the outer layer of the peel, avoiding the white pith, which can be bitter.

### Step 6: Gradually Add Dry Ingredients

* Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the dry ingredients in two or three additions, mixing on low speed after each addition. Again, be careful not to overmix. Mix until the flour is just incorporated and no streaks of flour remain.

### Step 7: Pour Batter into Prepared Pan

* Pour the batter into the prepared 9×13 inch baking pan and spread it evenly. Use a rubber spatula to ensure the batter is evenly distributed across the pan. This will ensure that the bars bake evenly.

### Step 8: Bake the Bars

* Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The baking time may vary depending on your oven, so keep an eye on the bars and check for doneness after 25 minutes. The edges of the bars should be lightly golden brown.

### Step 9: Cool Completely

* Remove the bars from the oven and let them cool completely in the pan on a wire rack. Cooling the bars completely is important before frosting, as the frosting will melt if applied to warm bars. This also allows the bars to firm up, making them easier to slice.

### Step 10: Prepare the Glaze

* In a medium mixing bowl, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract (if using) until smooth. Start with 4 tablespoons of milk or lemon juice and add more as needed to reach your desired consistency. The glaze should be thick enough to coat the bars but thin enough to spread easily.

### Step 11: Frost and Decorate

* Once the bars are completely cool, spread the glaze evenly over the top. Use a spatula or offset knife to spread the glaze in an even layer.
* Immediately sprinkle with sprinkles, if desired. The sprinkles add a festive touch and add a bit of texture and visual appeal. You can use any type of sprinkles you like, such as rainbow sprinkles, nonpareils, or colored sugar.

### Step 12: Slice and Serve

* Cut the bars into squares and serve. Use a sharp knife to cut the bars into clean, even squares. If you lined the pan with parchment paper, you can lift the bars out of the pan before slicing for easier cutting.
* Enjoy! These Italian Ricotta Cookie Bars are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for up to 3 days.

## Tips for Success

* **Drain the Ricotta:** Make sure to drain the ricotta cheese well before adding it to the batter. Excess moisture can make the bars soggy. You can drain the ricotta by placing it in a cheesecloth-lined sieve and letting it sit for at least 30 minutes.
* **Don’t Overmix:** Overmixing the batter can develop the gluten in the flour, resulting in tough bars. Mix the dry ingredients into the wet ingredients until just combined.
* **Use Softened Butter:** Softened butter creams more easily with the sugar, resulting in a lighter and airier batter. Make sure the butter is at room temperature, but not melted.
* **Line the Pan with Parchment Paper:** Lining the pan with parchment paper makes it easier to remove the bars after baking and ensures they don’t stick to the pan.
* **Cool Completely Before Frosting:** Frosting the bars while they are still warm will cause the frosting to melt and run.
* **Adjust the Glaze Consistency:** Adjust the amount of milk or lemon juice in the glaze to reach your desired consistency. The glaze should be thick enough to coat the bars but thin enough to spread easily.
* **Get Creative with Toppings:** Experiment with different toppings, such as chopped nuts, chocolate chips, or dried fruit.

## Variations

* **Chocolate Chip Ricotta Cookie Bars:** Add 1 cup of chocolate chips to the batter for a chocolatey twist.
* **Lemon Ricotta Cookie Bars:** Use lemon extract instead of vanilla extract and add 2 tablespoons of lemon juice to the glaze.
* **Orange Ricotta Cookie Bars:** Use orange extract instead of vanilla extract and add 2 tablespoons of orange juice to the glaze.
* **Almond Ricotta Cookie Bars:** Add 1/2 teaspoon of almond extract to the batter and top with sliced almonds.
* **Spiced Ricotta Cookie Bars:** Add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the batter.

## Serving Suggestions

* Serve these bars as a sweet treat with a cup of coffee or tea.
* Pack them in lunchboxes for a delightful midday snack.
* Bring them to potlucks, bake sales, or family gatherings.
* Serve them as part of a dessert platter with other Italian cookies and pastries.
* Enjoy them as a simple yet satisfying dessert after a meal.

## Storage Instructions

* **Room Temperature:** Store the baked and frosted bars in an airtight container at room temperature for up to 3 days. The ricotta cheese helps keep them moist.
* **Refrigerator:** For longer storage (up to 5 days), store the bars in an airtight container in the refrigerator. Let them come to room temperature before serving.
* **Freezer:** You can freeze the bars for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container. Thaw them in the refrigerator overnight before serving. Frost after thawing for best results.

## Nutritional Information (Approximate)

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

* Calories: 250-300 per bar
* Fat: 12-15g
* Saturated Fat: 7-9g
* Cholesterol: 50-60mg
* Sodium: 100-150mg
* Carbohydrates: 30-35g
* Sugar: 20-25g
* Protein: 4-5g

## Frequently Asked Questions (FAQs)

* **Can I use low-fat ricotta cheese?**

While you can use low-fat ricotta, the bars will be less moist and tender. Whole milk ricotta is recommended for the best texture and flavor.

* **Can I use a different type of flour?**

All-purpose flour is recommended for this recipe. You can substitute with gluten-free all-purpose flour, but the texture may be slightly different. Avoid using other types of flour like bread flour, as they will result in a tougher texture.

* **Can I make these bars ahead of time?**

Yes, you can make the bars ahead of time. Store them unfrosted in an airtight container at room temperature or in the refrigerator. Frost them just before serving.

* **What if I don’t have lemon or orange zest?**

You can omit the citrus zest if you don’t have any on hand. However, it does add a bright, refreshing flavor to the bars. You can also substitute with a few drops of lemon or orange extract.

* **My bars are dry. What did I do wrong?**

Dry bars can be caused by overbaking, using too much flour, or not using enough ricotta cheese. Make sure to measure your ingredients accurately, avoid overmixing the batter, and don’t overbake the bars.

* **My glaze is too thick/thin. How can I fix it?**

If the glaze is too thick, add a little more milk or lemon juice, one tablespoon at a time, until you reach your desired consistency. If the glaze is too thin, add a little more powdered sugar, one tablespoon at a time, until it thickens up.

These Italian Ricotta Cookie Bars are a perfect treat for any occasion. With their soft, moist texture, delicate flavor, and easy preparation, they are sure to become a new favorite in your household. Enjoy!