Vanilla Bean Ricotta Cookies & A GIVEAWAY

Oat& Sesame


a soft vanilla bean cookie - perfect for Easter brunch!

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40 cookies
24 Hr 15 Min
15 Min


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2 1/2 c
all-purpose flour
1 1/2 tsp
baking powder
1 tsp
1 stick
unsalted butter, softened to room temp
1 3/4 c
granulated sugar
whole eggs, plus one egg white
(15-ounce) container whole milk ricotta cheese, drained preferably
2 tsp
vanilla bean paste


1 1/2 c
powdered sugar, more or less to get ideal icing consistency
4 tsp
half n half
1 tsp
vanilla bean paste
lemon for zesting

How to Make Vanilla Bean Ricotta Cookies & A GIVEAWAY


  • 1Place the ricotta cheese in a strainer over a bowl and place in the fridge overnight (or a couple hours) to drain out all the excess liquid. You can skip this if you have high quality ricotta at your store.
  • 2Place oven racks in the upper portions of your oven. Preheat the oven to 375 degrees F. (You will reduce heat to 350 when you put the cookies in)
  • 3Cookies:
    In a medium bowl combine the flour, baking powder, and salt. Set aside.
  • 4In the bowl of a standing mixer, add butter and beat on medium for 10 seconds.
  • 5With the mixer running on medium, slowly pour in the sugar. Beat the butter and sugar for 2 minutes, stopping once to scrap down the sides of the bowl. You should get a nice and fluffy result.
  • 6Add the eggs, 1 at a time, beating until incorporated.
  • 7Add the ricotta cheese and the vanilla paste. Beat to combine.
  • 8Stir in the dry ingredients.
  • 9Line 2 baking sheets with parchment paper. Spoon the dough (about 1 heaping tablespoon for each cookie) onto the baking sheets. To get a more uniform shape and even baking, I like to roll them into balls and chill the sheets for about 30 minutes before I put them in the oven.
  • 10Turn down the oven to 350 and bake for 15 minutes, until bottom edges have color and tops are starting to get a little color. Rotating them halfway through and keeping an eye on them around minute 12.
  • 11Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  • 12Glaze:
    Combine the powdered sugar, half and half and vanilla bean paste in a small bowl and stir until smooth. You want the glaze to be fairly thick, but still loose enough that it naturally spreads to coat the cookie.
  • 13Spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread.
  • 14Add a little lemon zest to the tops of each.
    Let the glaze harden for about 2 hours before storing.
  • 15NOTES
    These cookies are best eaten within a couple days.

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About Vanilla Bean Ricotta Cookies & A GIVEAWAY

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Italian
Other Tag: Heirloom

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