Holiday Recipes 2023 How To Make Ricotta Cookies Easy Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Start by measuring 3.5 cups of all-purpose flour, which is 495 grams, and add it to a bowl.

Add 1 teaspoon of kosher salt and 2.5 teaspoons of baking powder to the flour and whisk to combine. Set aside.

In a stand mixer with a paddle attachment, add 1 cup of softened unsalted butter and 1.75 cups of sugar.

Add 1 teaspoon of almond extract and cream the mixture until well incorporated, ensuring no large chunks of butter remain.

Scrape down the sides of the bowl to ensure everything is mixed well.

Add 15 ounces of ricotta cheese and 1 tablespoon of pure vanilla to the mixture and incorporate.

Add 2 large eggs one at a time with the mixer running on low, allowing each egg to fully incorporate before adding the next.

Gradually add the dry ingredients in batches, about 1 cup at a time, with the mixer running, until just incorporated. Do not overmix.

Scrape the dough from the bowl with a rubber spatula; the dough will be sticky but do not add extra flour.

Cover the dough with plastic wrap and chill in the fridge for at least 2 hours, or overnight, or freeze for later use.

Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius).

Prepare a sheet tray with a silicone mat or parchment paper sprayed with cooking oil.

Using a tablespoon cookie scoop, portion out the dough onto the sheet tray, placing them in rows of three. Each tray will hold about 12 cookies.

Bake in the preheated oven for about 7.5 minutes, or until the bottoms are just beginning to brown.

Transfer the cookies to a wire rack to cool completely, avoiding overbaking to maintain a soft texture.

To make the glaze, combine 2 cups of confectioners sugar with whole milk, adding a couple of tablespoons at a time until it reaches a desired icing consistency.

Add about half a teaspoon of almond extract to the glaze for flavor.

Spoon the glaze over the cooled cookies, or dip them for a more uniform coating.

Decorate with sprinkles as desired, adding a drizzle pattern for visual appeal.

Allow the icing to set for about 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens