Name: Italian Ricotta Cookies
Prep time: 10 min
Cook time: 10 min
Yield: 3
Ingredients: 2 c. all-purpose flour -; 1 1/2 tsp. baking powder -; 1/2 tsp. kosher salt -; 1/4 c. (1/2 stick) butter, softened -; 1 c. granulated sugar -; 8 oz. ricotta -; 1 tsp. pure vanilla extract -; 1/2 tsp. almond extract (optional) -; 1 egg -; 1 c. powdered sugar -; 2 tbsp. whole milk -; 1/4 tsp. almond extract (optional) -; Sprinkles -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Italian Ricotta Cookies

1. 2 c. all-purpose flour -

2. 1 1/2 tsp. baking powder -

3. 1/2 tsp. kosher salt -

4. 1/4 c. (1/2 stick) butter, softened -

5. 1 c. granulated sugar -

6. 8 oz. ricotta -

7. 1 tsp. pure vanilla extract -

8. 1/2 tsp. almond extract (optional) -

9. 1 egg -

10. 1 c. powdered sugar -

11. 2 tbsp. whole milk -

12. 1/4 tsp. almond extract (optional) -

13. Sprinkles -

How to cook deliciously - Italian Ricotta Cookies

1. Stage

Make the cookies: Adjust an oven rack to center position and preheat the oven to 350°. Line 2 baking sheets with parchment paper.

2. Stage

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Stage

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together on medium speed the butter and sugar until light and fluffy.

4. Stage

Add in the ricotta, vanilla, almond extract, if using, and egg and continue to mix until smooth. (The batter will be quite wet.)

5. Stage

Add the dry ingredients and mix just to combine.

6. Stage

Portion the dough into approximately 1½ tablespoon portions (or use a medium cookie scoop) onto the parchment spaced 2” apart. Bake for 15 minutes. (The tops will remain pale while the bottoms turn golden brown.) Cool the cookies on a wire rack with parchment paper underneath.

7. Stage

Make the icing: Whisk together the powdered sugar and milk until smooth. Whisk in the almond extract, if using. Spoon the icing over the cookies, and top with sprinkles while the icing is still wet.