Frosted Ricotta Cookies
Cookie season is upon us and as much as I like to try a few new varieties every year, some are hit or miss, so the hits are made on repeat every year. These Ricotta cookies are so moist, puff up perfectly round (thanks to using a cookie scoop) and not to sweet so that the icing can shine and give the perfect balance to the cookie, a few sprinkles on top because, we’ll, sprinkles are a must!
I particularly like these with coffee for breakfast during the holidays 😂 but they’re obviously a great dessert and they stay fresh in an air tight container for up to four days, I put wax paper in between layers to keep the frosting from getting messed up.
Start with two sticks of softened butter in a large mixing bowl
Add in two cups of granulated sugar
Cream those together, I do this by hand but you can also use a hand or stand mixer
Mix in two eggs
Mix in one fifteen ounce container of full fat ricotta cheese to the mix
Stir in one teaspoon vanilla extract
And 1 teaspoon of orange zest, I like to use fresh and one of these little hand zesters makes it super easy, but if you don’t have an orange on hand, orange extract or even Cointreau will work!
In a separate mixing bowl, stir 4 1/2 cups of all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt
Mix the dry ingredients to the wet alternately
Using a 1 1/2 inch cookie scoop, place on parchment lined cookie sheets, I was able to fit 11 at a time, they don’t spread much
Bake for 10 minutes or just until the bottoms are slightly browned, don’t over cook
Cool the cookies completely and make the icing. In a small bowl, melt 1/4 cup butter and add 2 cups powdered sugar, 1 teaspoon vanilla extract and up to 3 tablespoons of heavy cream, I add this slowly as I stir constantly, you want the icing not too runny but thick enough to firm up. Some people like to dip the top of the cookie but I prefer to spread approximately 1/2 teaspoon with a butter knife in a circular motion
Add the sprinkles right after you’re done frosting so they “stick”
Let them harden up on a rack for about 10-15 minutes before storing
Frosted Ricotta Cookies
Recipe details
- 4 Dozen
- Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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