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Italian Ricotta Cookies

Ingredients

Cookies

  • 2 sticks unsalted butter
  • 1-1/2 cup sugar
  • 2 eggs
  • 1 small 15 oz container ricotta cheese
  • 2 TBSP vanilla extract
  • 4 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder

glaze-

  • 1-2/2 cup powdered sugar
  • 4 TBSP milk
  • ½ tsp vanilla extract

Instructions

  • 4 TBSP milk
  • ½ tsp vanilla extract
  • Directions
  • Preheat oven to 350
  • Line baking sheets with silicon mats and set aside
  • In an electric mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. (about 3 minutes)
  • Add ricotta, eggs and vanilla and mix to combine.
  • Add all the dry ingredients and blend together.
  • Roll or scoop the dough out in one TBSP balls
  • Bake for about 10 minutes.
  • While the cookies cool, mix the icing.
  • Dip the cooled cookie tops in the icing (will be a bit runny) and top with sprinkles if desired.
  • Let icing dry completely before storing an airtight container.

Notes

 Makes about 3 dozen.