Ricotta Cookies
This simple dessert recipe makes lots of pillowy soft, tender cookies that are sure to be a family favorite! Perfect for cookie exchanges & holiday parties.
Ingredients
- 2 cups white sugar
- 1 cup unsalted butter, softened
- 15 ounces whole milk ricotta cheese
- 2 teaspoons vanilla extract
- 2 eggs
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups powdered sugar
- 4 tablespoons milk, plus more if needed
- Sprinkles (I find that the nonpareil style works best)
Directions
- 1
Preheat oven to 350° F. Line 2 baking sheets with silicone baking mats or parchment paper.
- 2
In the bowl of a stand mixer (or a in large bowl with an electric mixer), beat together sugar and butter and on low speed until combined. Increase speed to high and beat until light and fluffy, about 5 minutes. Scrape the sides and bottom of the bowl with a rubber spatula and stir gently. Add ricotta, vanilla, and eggs and beat on medium speed until combined. Scrape the bowl again.
- 3
Add flour, baking powder, and salt. Return mixer to low speed and continue to beat until dough forms.
- 4
Drop the dough by small scoopfuls (I used a #50 scoop) onto the lined baking sheets. Place 12 on each baking sheet, leaving space between each scoop of dough.
- 5
Bake in preheated oven until cookies are very lightly golden, about 13-16 minutes (cookies will be soft). Using a spatula, carefully transfer cookies to wire rack to cool before decorating.
- 6
When cookies are completely cool, prepare the icing. In small bowl, whisk together the powdered sugar and milk until smooth. If the mixture is too thick, add a little more milk. If it’s too thin, add more powdered sugar. Spread a little icing over each cookie, then top with sprinkles while the icing is still wet. Allow the icing to dry completely before storing cookies in an airtight container.