Ingredients
For the Cookies
- 2 sticks butter, softened (1/2 pound)
- 1 ¾ cup granulated sugar
- 2 large eggs
- 1 container ricotta cheese (15 oz.)
- 2 tablespoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
For the Glaze
- 4-5 tablespoons milk
- 1 ½ cups powdered sugar
- 1 teaspoon almond extract
For the Topping
- Non-pareils or sprinkles (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or use ungreased baking sheets to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which typically takes about 2-3 minutes with an electric mixer.
- Add Eggs, Ricotta, and Vanilla: Beat in the eggs one at a time, then add the ricotta cheese and vanilla extract, continuing to mix until the ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda to ensure even distribution of leavening agents.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, mixing just until everything is incorporated to avoid overworking the dough and keeping cookies tender.
- Form and Arrange Cookies: Scoop or roll the dough into teaspoon-sized balls and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the edges just begin to turn a light golden color. Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: While the cookies cool, whisk together milk, powdered sugar, and almond extract in a medium bowl until the glaze is smooth and free of lumps.
- Glaze the Cookies: Dip the tops of the cooled cookies into the glaze, ensuring they are well-coated. Return the glazed cookies to the wire rack for the glaze to set.
- Add Toppings: Immediately after glazing, sprinkle non-pareils or sprinkles over the cookie tops to decorate before the glaze hardens.
Notes
- For softer cookies, do not overmix the dough once the flour is added.
- If ricotta is too watery, drain it slightly before adding to avoid soggy dough.
- You can substitute almond extract in the glaze with vanilla extract for a different flavor.
- Store cookies in an airtight container at room temperature for up to 3 days. Glaze may soften over time.
- Sprinkles are optional but add a festive and colorful touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
