These ricotta cheese cookies are so light and fluffy that it’s hard to believe they are made with ricotta cheese.
Beyond the heavenly taste, they are super simple and don’t require any wait time or chilling. Just make the batter and bake them. Cool and frost, and you are all set.
I’ve tried Italian butter cookies before, but they’ve always seemed a little dry and tasteless.
Leave it to my friend Denise to “show me the way.” She generously shared her family recipe with me, and now with you!
- 1 lb. butter
- 2 c. granulated sugar
- 3 eggs
- 1 lb. ricotta cheese
- 2 tsp. vanilla
- 1 tsp. salt
- 4 c. flour
- 1 tsp. baking soda
- 2 tbsp. milk
- 2 c. powdered sugar
- multicolored nonpareils
Preheat oven to 350°F. Grease cookie sheets.
Mix butter and granulated sugar together then add in 3 eggs. Beat until fluffy.
In a separate bowl, combine cheese and vanilla. Beat into butter mixture.
In another bowl, mix the salt, soda, and flour together, then stir dry ingredients into the ricotta and butter mixture.
Drop dough by spoon onto a greased cookie sheet. Cookies will spread slightly.
Bake for 15 minutes, alternating racks as needed so that cookies turn a golden brown.
Cool and then frost cookies by mixing powdered sugar with milk (adjust amount of milk as needed) to form a thick, smooth glaze. Add multicolored nonpareils to tops.
My favorite tea to accompany this recipe? I like caffeine-free lemon ginger tea and a few cookies as a refreshing afternoon snack.
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