Ricotta cookies are a family favorite, so we make them in bulk during the holiday season. They’re thick and chewy, but not too dense, almost like mini cakes. My friends are skeptical when I tell them that my favorite cookies are made with ricotta cheese. But after the first bite, they taste how it’s perfectly incorporated into the recipe. These cookies aren’t hard to make, so give it a try.
- Prep Time:20 minutes
- Cook Time:15 minutes
- Total Time:35 minutes
- Servings:48 cookies
- 1 cup butter
- 1 3/4 cup sugar
- 2 eggs
- 2 tablespoon vanilla extract
- 2 cup ricotta cheese
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 cup white flour
- 1 cup confectioner's sugar
- 1 tablespoon milk
Add softened sticks of butter and sugar into a stand mixer.
Mix together until combined.
Add eggs and vanilla extract. Continue to mix.
Add the ricotta cheese into the mixture.
Mix again and scrape off the sides of the bowl to make sure that all the ingredients are combined.
Pour in flour, baking soda, and baking powder. Mix until the a doughy consistency is reached.
Roll dough into balls and place on a nonstick pan or a greased baking sheet.
Place cookies in the oven. Bake for 15-20 minutes, until the bottoms are golden brown.
Remove the cookies from the oven and allow them to cool for 10 minutes.
Meanwhile, combine the confectioner’s sugar and milk in small bowl. Stir until frosting mixture is smooth.
Dip each cookie into the frosting and top off with rainbow sprinkles.
Allow a few minutes for the frosting to dry, and then enjoy.