Ricotta Cookies
Ricotta cookies are soft and cloud-like in texture, topped with a light almond frosting they're a delicious Italian classic!
Servings: 24
Ingredients
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1 (16-ounce) container ricotta cheese
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Frosting
- ½ cup milk
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Grease cookie sheets and set aside.
- In a large bowl, cream butter and sugar. With a hand mixer, add the eggs one at a time, and beat until combined. Stir in the ricotta cheese and vanilla.
- In a medium bowl, combine the flour, baking powder and baking soda. Stir into the ricotta mixture.
- Using a small to medium cookie scoop, scoop dough onto the prepared sheets.
- Bake for 8-10 minutes.
- Let cookies cool on baking sheet for at least 5 minutes, before removing to a wire rack to cool completely.
Frosting
- Mix the milk, powdered sugar, and vanilla until combined.
- Dip each cookie into the icing and let set on a wax or parchment paper lined sheet.
Video
Notes
Flavor variations. The vanilla extracts can be replaced with almond, lemon, or orange extract.
Store the dough by wrapping it in plastic and refrigerating it for up to 4 days or freeze it for 2-3 months. See How to Freeze Cookie Dough for tips.
Store the baked cookies in an airtight container at room temperature for 4-5 days or in the freezer for 2-3 months.
Nutrition
Serving: 1g | Calories: 297kcal | Carbohydrates: 53g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 115mg | Potassium: 56mg | Fiber: 1g | Sugar: 37g | Vitamin A: 265IU | Calcium: 21mg | Iron: 1mg