Italian Ricotta Cookies (Print Version)
# Ingredients:
01 -
4 cups flour.
02 -
2 teaspoons baking soda.
03 -
3/4 teaspoon kosher salt.
04 -
1 cup butter, softened.
05 -
1 3/4 cups sugar.
06 -
1 teaspoon lemon zest.
07 -
2 large eggs.
08 -
1 tablespoon pure vanilla extract.
09 -
1 3/4 cups whole milk ricotta cheese.
10 -
2 cups powdered sugar.
11 -
4-5 tablespoons whole milk.
12 -
3 tablespoons unsalted butter, melted.
13 -
1 teaspoon pure vanilla extract.
14 -
Rainbow or holiday sprinkles.
# Instructions:
01 -
Heat oven to 350°F. Line two cookie sheets with parchment paper.
02 -
Whisk flour, baking soda, and salt in medium bowl.
03 -
Beat butter, sugar, lemon zest, eggs, and vanilla until creamy.
04 -
Mix in ricotta cheese until combined.
05 -
Gradually beat in dry ingredients until soft dough forms.
06 -
Drop dough by small scoops 2 inches apart on sheets.
07 -
Bake 10-12 minutes until lightly brown.
08 -
Cool cookies on wire rack.
09 -
Whisk powdered sugar, milk, melted butter, and vanilla until smooth.
10 -
Dip cookie tops in icing, shake off excess.
11 -
Place on rack and add sprinkles.
12 -
Let icing harden before serving.
# Notes:
01 -
Use whole milk ricotta for best texture.
02 -
Make sure cookies are completely cool before icing to prevent glaze from melting.