These Italian Ricotta Cookies are super soft and absolutely delicious. They are sure to become a favorite!
If the sound of putting ricotta cheese in cookies is bizarre to you, let me assure you that they do not taste like cheese! 🙂 These cookies are like sugar cookies! They’re easy to make and absolutely delicious to eat!
I will tell you – do not mail these cookies. Sure, you can include them on a cookie tray or take them next door to share with a neighbor, or take them to an office party – but don’t ship them. I learned it the hard way. The glaze does not holdup well – it becomes an ooey gooey mess. I saw the cookies I mailed to one of my recipients on Instagram and I was soooo disappointed that they didn’t look as pretty as when I mailed them out. I was afraid it would happen, but hoped for the best. Learn from my mistake. I’m so sorry ladies! Next year, my cookies will be unglazed for sure!
I received some really delicious and awesome cookies this year – Pistachio Cranberry Shortbreads, Spiced Shortbread Cookies, and Brown Butter Snickerdoodles with Orange and Cardamom. I left the Snickerdoodle on the counter while I took care of a few things around the house …. and my kiddos devoured them before I had the chance to take a picture or taste one for myself!
by Jamie @ Love Bakes Good Cakes
For the cookies:
- 2 stick (½ pound) butter, softened
- 1¾ cup granulated sugar
- 2 eggs
- 1 container (15 oz.) ricotta cheese
- 2 tbsp. vanilla extract
- 4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
For the glaze:
- 4-5 tbsp. milk
- 1½ cups powdered suagr
- 1 tsp. almond extract
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