Happy Almost-Christmas! There are still a few days before the BIG day, so it’s not too late to add these cookies to your plans. You’ve got to leave something out for Santa, right? These ricotta cookies are easy to make and decorate, and they make enough for a crowd! (60 cookies!) Before you roll your eyes about the ricotta, rest assured, they do not taste like cheese. In fact, nobody will know what’s in them, but they will wonder how anyone managed to make such insanely soft, almost cake-like cookies.
The best part is, these cookies require no chilling time, rolling pins, cookie cutters, or food coloring. Just a few sprinkles and they’ll be festive enough for any party.
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By Kitchen Joy®
Makes 60 cookies
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
2 large eggs
2 cups (16 ounces) part-skim ricotta
2 tablespoons pure vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
For the glaze:
3-4 tablespoons milk
1 ½ cups confectioners’ sugar
1 teaspoon pure vanilla extract
Colorful nonpareils or other sprinkles of your choosing
Preheat oven to 350°F. Line 2 large, rimmed baking sheets with parchment paper or Silpat baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until creamy.
Add eggs, one at a time, and mix until combined. Add ricotta and vanilla and mix until combined.
In a medium bowl, whisk together the flour, baking powder, and baking soda. Add flour mixture to mixer bowl and mix on low speed just until combined and no pockets of flour remain.
Arrange cookie dough onto baking sheet in portions about 2 tablespoons in size, about 1-2 inches apart.
Bake cookies in batches for 8-10 minutes, until bottom edges just barely begin to look golden, but tops are not browned yet. Let cool a few minutes on baking sheet before removing to a wire rack to cool.
Make the glaze-
In a small bowl, whisk together 3 tablespoons milk, confectioners’ sugar, and vanilla until smooth. Add more milk if needed. Glaze should be thing enough to drizzle, but not too runny.
Drizzle cooled cookies with glaze, or dip tops of cookies into the glaze, and then return to cooling rack set over a sheet pan. Decorate cookies with sprinkles while glaze is still wet.
**Ricotta cookies are best enjoyed the same day they’re made, however they do keep for a few days when stored in a sealed container or on a platter covered with plastic wrap or a tea towel. (Don’t stack them too close to each other when storing in a container, they are so soft that they tend to stick together.)
I hope you all have a very Merry Christmas full of peace, hope, love, and joy…and cookies! Thank you so much for visiting my site. It means the world to me…truly.