Description
Soft and cake-like, these Ricotta Cookies are easy to make and delicious any time of year! In as little as 10 minutes prep time you can be enjoying these delicious soft melt in your mouth Italian cookies that will keep you coming back for more.
Ingredients
1 cup Butter
2 Eggs
2 cups Granulated sugar
4 cups All-purpose flour
1 container (15 ounces) Ricotta cheese
2 teaspoons Vanilla extract
2 cups Powdered sugar
4 Tablespoons Milk
1 Tablespoon Baking powder
1 teaspoon Baking soda
Rainbow nonpareils - you can use any coloured nonpareils sprinkles for these cookies.
Instructions
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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 the bowl from a stand mixer, or with hand mixer and mixing bowl, cream together butter and sugar until light and fluffy.
- Add in eggs, one a time mixing well after each one is added.
- Add 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.
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Drop dough using small cookie scoop or tablespoon about two inches apart on prepared baking sheets.
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Bake in 350°F oven for 13 to 15 minutes until bottoms are lightly browned. Transfer baked cookies to wire cooling racks.
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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.
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I find it easiest to turn the cookies upside down and dip them right into the icing. Allow the icing to drip for a moment, then twist and turn the cookie upright.
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Place the cookies on a wire rack that is lined underneath with plastic wrap. This will catch the icing drips as well as any sprinkles. This will make for a much easier clean up!
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Sprinkle immediately with rainbow nonpareils as you go. If you wait too long, the sprinkles will not cling to the icing because it starts to set up quickly.
Notes
Storage: These cookies will stay nice and fresh in a airtight covered container for 3 to 4 days.
Freezing: I recommend that you freeze them not iced in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and ice them when ready to eat.
NOTE: The icing takes about 45 minutes to an hour to dry. After that, you will be able to stack them if you’re packaging them for gift-giving. Ideally, you would wait a few hours for them to be completely dry.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10.7 g
- Sodium: 28.3 mg
- Fat: 3.8 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 17.4 g
- Fiber: 0.2 g
- Protein: 1.6 g
- Cholesterol: 16.5 mg
