Instructions
- Preheat oven to 350° F. Line 2 baking sheets with silicone baking mats or parchment paper.
- In the bowl of a stand mixer (or a in large bowl with an electric mixer), beat together sugar and butter and on low speed until combined. Increase speed to high and beat until light and fluffy, about 5 minutes. Scrape the sides and bottom of the bowl with a rubber spatula and stir gently. Add ricotta, vanilla, and eggs and beat on medium speed until combined. Scrape the bowl again.
- Add flour, baking powder, and salt. Return mixer to low speed and continue to beat until dough forms.
- Drop the dough by small scoopfuls (I used a #50 scoop) onto the lined baking sheets. Place 12 on each baking sheet, leaving space between each scoop of dough.
- Bake in preheated oven until cookies are very lightly golden, about 13-16 minutes (cookies will be soft). Using a spatula, carefully transfer cookies to wire rack to cool before decorating.
- When cookies are completely cool, prepare the icing. In small bowl, whisk together the powdered sugar and milk until smooth. If the mixture is too thick, add a little more milk. If it's too thin, add more powdered sugar. Spread a little icing over each cookie, then top with sprinkles while the icing is still wet. Allow the icing to dry completely before storing cookies in an airtight container.
Video
Notes
- Use the paddle attachment with your stand mixer if you have one.
- Recipe adapted from Allrecipes.
Nutrition information
Nutrition Facts
Ricotta Cookies
Amount per Serving
Calories
82
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
13
mg
4
%
Sodium
65
mg
3
%
Potassium
15
mg
0
%
Carbohydrates
12
g
4
%
Fiber
0.2
g
1
%
Sugar
8
g
9
%
Protein
1
g
2
%
Vitamin A
98
IU
2
%
Calcium
30
mg
3
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
