Ricotta Cookies
Ricotta Cookies are light little clouds of cookies that are perfect and delicious. Coated in an amazing glaze, these cakey cookies will be a delight!
Servings: 50 cookies
Ingredients
Ricotta Cookies
- 4 cups all-purpose flour (480 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 16 tablespoons unsalted butter (226 grams) room temperature
- 1 3/4 cups granulated sugar (346.5 grams)
- 15 ounces ricotta cheese (425 grams)
- 2 eggs
- 2 tablespoons vanilla extract
Glaze
- 1 3/4 cups powdered sugar (198.6 grams)
- 1/4 cup milk (60 ml)
- 1 teaspoon almond extract
- rainbow nonpareils (round sprinkles) for decorating
Instructions
Ricotta Cookies
- Preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon table salt
- In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 3 to 6 minutes.1 3/4 cups granulated sugar, 16 tablespoons unsalted butter
- Beat in the ricotta cheese, scraping down the sides and bottom of the bowl very well. Then beat in the eggs one at a time. Finally, beat in the vanilla extract.15 ounces ricotta cheese, 2 eggs, 2 tablespoons vanilla extract
- Add the flour mixture to the bowl all at once. Beat on low only long enough so that there isn't any loose flour. Then turn the mixer up all the way and beat until just combined.
- Roll the cookies into 1-inch balls, then place them on the prepared baking sheets about 2 inches apart. Bake for 8 to 10 minutes.
- Remove from the oven and allow to cool for 2 minutes before transferring them to a cooling rack.
Glaze
- While the cookies are cooling, whisk together the powdered sugar, milk, and almond extract. Add more milk if necessary to get a thin enough consistency for dipping.1 3/4 cups powdered sugar, 1/4 cup milk, 1 teaspoon almond extract
- Once the cookies are cool to the touch, dip them in the glaze. Then top with the sprinkles and return to the cooling rack for the glaze to harden.rainbow nonpareils (round sprinkles)