Description
Delightfully soft and tender ricotta cookies with a delicate vanilla and almond glaze, topped with colorful sprinkles. These cookies blend creamy ricotta cheese with classic cookie ingredients for a moist texture and subtle richness, perfect for parties, celebrations, or any sweet craving.
Ingredients
Cookie Dough
- 4 cups all-purpose flour (480 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 16 tablespoons unsalted butter (226 grams), room temperature
- 1 3/4 cups granulated sugar (346.5 grams)
- 15 ounces ricotta cheese, full fat (425 grams)
- 2 eggs
- 2 tablespoons vanilla extract
Glaze
- 1 3/4 cups powdered sugar (198.6 grams)
- 1/4 cup milk (60 ml)
- 1 teaspoon almond extract
- Rainbow nonpareils (round sprinkles) for decorating
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine and aerate them evenly.
- Cream Butter and Sugar: Using a hand mixer or stand mixer with the paddle attachment, beat the unsalted butter and granulated sugar together until light and fluffy, about 3 to 6 minutes. This step is crucial to incorporate air and achieve a tender cookie texture.
- Add Ricotta and Eggs: Beat in the ricotta cheese, scraping down the bowl’s sides and bottom thoroughly to incorporate all ingredients evenly. Then add the eggs one at a time, mixing well after each addition. Finally, blend in the vanilla extract.
- Combine Flour Mixture: Add the whisked dry ingredients to the wet mixture all at once. Beat on low speed just until there is no loose flour, then increase the mixer speed to medium and beat until the dough is just combined to avoid overmixing.
- Shape Cookies: Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheet to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes until the edges are set but centers remain soft. Remove from the oven and let cool on the sheet for 2 minutes before transferring to a wire rack to cool completely.
- Prepare Glaze: While the cookies cool, whisk together powdered sugar, milk, and almond extract in a bowl. Adjust with more milk if needed to achieve a thin consistency suitable for dipping.
- Glaze and Decorate: Once the cookies are cool to the touch, dip the tops of each cookie into the glaze. Immediately sprinkle with rainbow nonpareils for decoration. Return the cookies to the cooling rack and allow the glaze to harden before serving.
Notes
- Use full-fat ricotta for the best flavor and texture; part-skim may result in drier cookies.
- Be careful not to overmix the dough once the flour is added to keep cookies tender.
- If glaze is too thick, add milk a teaspoon at a time until the right consistency is reached.
- Store glazed cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a nut-free version, omit the almond extract from the glaze and substitute with vanilla extract.
