Ricotta cookies are so nostalgic for some reason. I say for some reason, because even through I remember these as a kid, I was so grossed out that there was CHEESE in these cookies. I just couldn’t get over it. Shockingly, I am now COMPLETELY over that 😛
Even though I associate these cookies with Christmas time, I fight the urge each year to use red and green sprinkles because it just doesn’t seem the same without those bright rainbow colors on top 🙂
The good and the bad of this recipe is that is has to be enjoyed immediately. If these are for a party, I make sure to ice them that day to minimize the color of the sprinkles from running. I say that’s the good and the bad, because although these have a tendency to get a little messier looking the next day, they usually don’t last that long 😉
These are dangerously simple. So simple that I forgot to snap pics along the way! As I always, I suggest refrigerating the dough overnight before using. This makes sure the batter doesn’t spread too much when baking. I also recommend whole milk ricotta, it adds less moisture to the dough and it also provides a fuller flavor. And last but not least, as I mentioned before- ice before serving!
These were such a hit at this year’s cookie exchange! Everyone was asking where I got the tray from since it makes it so nice to carry with the handles! I actually stumbled upon it at Homegoods (that store is DANGEROUS!) but you can get one JUST like it here!
Ricotta Cookies
- 1 stick butter, softened
- 1 cup granulated sugar
- 1 eggs
- 1 cup whole milk ricotta cheese
- 1 tbsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
Icing
- 1 tbsp. milk
- 1 cups powdered sugar
- 1 tbs. almond extract
- Sprinkles
Cream butter and sugar. Add egg, cheese and vanilla and mix until fully incorporated. Add dry ingredients and again, mix well. Chill the dough overnight. Line 2 cookies sheets with parchment paper. Bake at a preheated 350F oven for 15 minutes. Once the cookies are completely cooled, combine milk, powdered sugar and almond extract in a small bowl. Set sprinkles aside. Dip each cookie face down into icing and place on cooling rack to let any excess drip off. Sprinkle with sprinkles and enjoy 🙂