Marie Saba

From My Kitchen To Yours

Ricotta cookies are soft, fluffy and lightly sweet. The ricotta in the batter adds moisture and richness, giving the cookies a wonderful cake-like texture. Decorated with an easy glaze and festive sprinkles, these cookies are absolutely irresistible!!

Ricotta cookies are popular around Christmas and Easter, but simply switch up the sprinkles for another occasion! I can imagine red, white and blue for the Fourth of July, fall hues for Thanksgiving, pastel pink or blues for a baby shower, or silver and white for a wedding.

Ricotta cookies freeze well — both baked and unbaked. For unbaked cookies, simply freeze the dough balls on a flat surface (I use a baking sheet lined with parchment paper) and then package them up in a freezer bag. If you’re planning to freeze the cookies after baking, cool completely and do not add the glaze. Then freeze on a flat surface and store in a freezer-safe container. Cookies can be frozen for up to two months.

Looking for some other festive cookies to try? Check out our Mexican Wedding Cookies, Easy Holiday Biscotti, M&M’s Cookies, Peanut Butter Blossoms, or Snickerdoodles. Happy baking!

Ricotta Cookies

Ingredients

1/2 cup (113 g) unsalted butter
3/4 cup (160 g) sugar
1 large egg
2 teaspoons (8 g) vanilla
3/4 cup (6 oz.) ricotta
2 cups (280 g) all-purpose flour
1/2 teaspoon (2 g) baking powder
1/2 teaspoon (2 g) baking soda
1/2 teaspoon (2 g) Kosher salt

For the glaze:

1 1/2 cup (150 g) confectioners’ sugar
2 Tablespoons (30 ml) milk (+ 1 extra teaspoon if needed)
1/8 teaspoon almond extract
Sprinkles

Instructions

Preheat oven to 350 F (176 C). Line a baking sheet with parchment paper.
In a large bowl, cream butter and sugar until well-combined, about 1 minute. Add egg and vanilla; beat to combine. Scrape down sides of bowl. Add ricotta and beat again.
In a separate bowl, mix together flour, baking powder, baking soda, and salt. Add to wet ingredients and beat just to combine.
Using a tablespoon-size cookie scoop, place walnut-sized balls of dough on the prepared baking sheet. (Dough will be sticky!) Bake for 14-16 minutes, until just golden.
While cookies are baking, make glaze. In a medium bowl, whisk together confectioner’s sugar, milk, and almond extract.
When cookies are done baking, let them cool for about 5 minutes. Then spoon a little glaze over one cookie at a time and immediately add sprinkles for decoration. (Decorations won’t stick unless the glaze is wet.) Continue with remaining cookies until all are glazed and decorated. Enjoy!

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