RICOTTA COOKIES FOR EASTER

Chris T.

By
@chrisb64

This is a soft Italian-style cookie. I have had this recipe for many years and I like to make it for Easter because I can do pastel glazes on them. You can add almond extract, lemon extract, zest or even cinnamon to the cookie dough (if you think they are a bit bland). You can flavor the glaze also. Even though traditionally they get a glaze I have to say I LOVE them with a cream cheese frosting :o).


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Comments:

Serves:

makes 5-6 dozen

Prep:

15 Min

Cook:

10 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Delicately sweet and soft, these cookies are scrumptious. The ricotta is a great addition to the recipe. These are almost too pretty eat!

Ingredients

2 c
sugar
1 c
butter, softened
15 oz
ricotta cheese
2 tsp
vanilla extract
2 large
eggs
4 c
all purpose flour
2 Tbsp
baking powder
1 tsp
salt

GLAZE

1 1/2 c
confectioners' sugar
3 Tbsp
milk

Directions Step-By-Step

1
Preheat oven to 350*. Line baking sheets with parchment paper.
2
In a large bowl (or your stand mixer bowl), at low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
3
Reduce speed to low and add flour, baking powder and salt; beat until dough forms.
4
Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 10-15 (ovens vary) minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
5
When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth and spread on cooled cookies.

About this Recipe

Course/Dish: Cookies, Other Desserts
Main Ingredient: Dairy
Regional Style: Italian
Collection: Easter
Other Tag: Quick & Easy
Hashtags: #holiday, #cookie