Description
Soft and cake-like, these Ricotta Cookies are easy to make and delicious any time of year!
Ingredients
1 cup butter, room temperature
2 cups granulated sugar
2 eggs, room temperature
1 container ricotta cheese, 15 oz.
2 tsp. vanilla extract
4 cups all-purpose flour
1 tbsp. baking powder
1 tsp. baking soda
Glaze:
2 cups powdered sugar
4 to 5 tbsp. milk
Instructions
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper.
- In a small mixing bowl, sift together all-purpose flour, baking powder and baking soda. Set aside.
- In a large mixing bowl, or bowl from stand mixer, beat together butter and sugar until light and fluffy.
- Add in eggs, one at a time.
- Add in ricotta cheese and vanilla and beat on medium speed for one minute.
- Add in flour mixture, in three additions stirring until well-combined, but do not over mix.
- Use a small cookie scoop, or tablespoon and drop dough two inches apart on prepared baking sheets.
- Bake in 350°F oven for 13 to 15 minutes until bottoms are lightly browned. Transfer baked cookies to wire cooling racks.
- For icing: Combine powdered sugar and milk in mixing bowl until combined. You may need to add up to 5 tbsp. of milk to reach a consistency that is spreadable.
- Turn the cookies upside down, one at a time, and dip them right into the icing. Allow the icing to drip for a moment, then twist and turn the cookie upright.
- Place on wire rack with plastic wrap underneath for easy cleanup.
- Sprinkle immediately with rainbow nonpareils as you go. If you wait too long, the sprinkles will not cling to the icing as it dries pretty fast.
- The icing will take about 45 minutes to an hour to dry completely.
Notes
- Storage instructions; These cookies will stay nice and fresh in a covered container for three to four days.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: Italian
Keywords: Ricotta Cookies