RICOTTA COOKIES FOR EASTER

By Chris T.
@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).

Blue Ribbon Recipe

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

Rating:

★★★★★ 5 votes

Comments:

29 Comments

Serves:

makes 5-6 dozen

Prep:

15 Min

Cook:

10 Min

Method:

Bake

Ingredients

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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
1 1/2 c: confectioners' sugar
3 Tbsp: milk

How to Make RICOTTA COOKIES FOR EASTER

Step-by-Step

1Preheat oven to 350*. Line baking sheets with parchment paper.
2In 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.
3Reduce speed to low and add flour, baking powder and salt; beat until dough forms.
4Drop 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.
5When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth and spread on cooled cookies.