Soft Frosted Ricotta Cookies
These pillowy-soft Italian-style cookies are incredibly tender and moist, thanks to the ricotta cheese in the dough. Topped with a simple, sweet glaze, they're a festive and irresistible treat perfect for holidays or any special occasion.
Ingredients
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened at room temperature
- 15 oz whole milk ricotta cheese well-drained
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 cups powdered sugar sifted, for glaze
- 3 tbsp milk or more as needed for glaze
- 1/2 tsp vanilla extract for glaze
- 1 tbsp sprinkles optional, for decoration
Notes
Storage: Store frosted cookies in a single layer in an airtight container at room temperature for up to 3 days, or freeze unglazed cookies for up to 2 months. Thaw and glaze before serving.
Make-Ahead: The cookie dough can be made, covered, and refrigerated for up to 2 days before baking. Let it soften slightly at room temperature before scooping.
Variations: Substitute lemon extract for the almond extract for a citrusy flavor. Add 1 tsp of lemon zest to the dough. For the glaze, you can use orange juice or lemon juice instead of milk for a tangy twist.
Make-Ahead: The cookie dough can be made, covered, and refrigerated for up to 2 days before baking. Let it soften slightly at room temperature before scooping.
Variations: Substitute lemon extract for the almond extract for a citrusy flavor. Add 1 tsp of lemon zest to the dough. For the glaze, you can use orange juice or lemon juice instead of milk for a tangy twist.