Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
- Colored sprinkles (for decoration)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the ricotta cheese, eggs, vanilla extract, and almond extract to the mixture, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop tablespoon-sized amounts of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- In a small bowl, mix powdered sugar with milk to create a smooth icing.
- Drizzle the icing over the cooled cookies and decorate with colored sprinkles.
Notes
- For a citrus twist, add the zest of one lemon or orange to the dough.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to substitute half the flour with almond flour for a nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg