Vanilla Ricotta Cookies
Yield: 48 cookies
This soft vanilla ricotta cookie is a holiday classic. Make these if you want a soft cake-like cookie with a simple, sweet glaze.
Ingredients
Cookies:
- 1 cup butter softened
- 1 3/4 cups granulated sugar
- 2 eggs large
- 15 oz ricotta cheese (whole milk ricotta)
- 1 Tablespoon vanilla extract
- 4 cups flour 480 grams
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Glaze:
- 4 cups powdered sugar
- 2 Tablespoons butter salted or unsalted, melted
- 2 teaspoons vanilla extract
- 1/4 cup whole milk (or heavy cream)
- 3 Tablespoons sprinkles optional
Instructions
Cookies:
- PREHEAT oven to 350°F. Line baking sheets with parchment paper or use a silicone baking mat. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, CREAM the butter and sugar for 2 minutes until smooth and light in color. Slowly ADD in eggs, ricotta cheese, and vanilla. Mix until combined (about 1 minute). Scrape the sides of the bowl down as necessary.
- In a separate bowl, COMBINE flour, salt, baking soda, and baking powder. Gradually add to the mixer until a soft dough forms. Use a medium (2 tablespoons) cookie scoop. ROLL into balls and place on prepared baking sheet 2 inches apart.
- BAKE for 10 minutes. Edges will be slightly golden. TRANSFER to a wire rack to cool.
Glaze:
- In a medium bowl, WHISK the powdered sugar, butter, and vanilla extract. ADD cream or milk one tablespoon at a time to desired consistency.
- SPREAD glaze over warm cookies and top with sprinkles. Let set until firm.
Notes
Nutrition
Calories: 167kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 23mgSodium: 106mgFiber: 1gSugar: 18gCalcium: 28mg