These Italian-style ricotta cheese cookies make the perfect dessert. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar, or candy sprinkles.
Ingredients
- 2 cups white sugar
- 1 cup butter , softened
- 15 ounces ricotta cheese
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
Instructions
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1
Gather all ingredients.
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2
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
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3
Beat together sugar and butter in a large bowl with an electric mixer on low speed until combined. Increase speed to high and beat until light and fluffy, about 5 minutes.
-
4
Reduce speed to medium and beat in ricotta, eggs, and vanilla.
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5
Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
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6
Drop level tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
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7
Bake in the preheated oven until cookies are very lightly golden and soft, about 15 minutes. Use a spatula to remove cookies to a wire rack to cool completely.
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8
When cookies are cool, make glaze: Stir together confectioners' sugar and milk in a small bowl until smooth.
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9
Use a small spoon or spatula to spread glaze on cookies; alternatively, dip each cookie into the bowl of glaze. Decorate as desired.
Nutrition Facts
Per serving
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