Silky Ricotta Cheese Cookies Recipes

RICOTTA COOKIES

Steps:

• Add the flour, baking powder, and salt to a medium bowl and mix until combined. Set aside.
• Next, add the butter and sugar to a bowl and mix with an electric hand mixer (a stand mixer works best) until the mixture becomes light and fluffy.
• Add orange zest, room temperature ricotta cheese, and almond extract to the bowl and beat on low until combined.
• Crack the eggs into the bowl and beat on low until the eggs are completely mixed into the cookie dough.
• Finally, slowly add the flour to the bowl (1/3 cup at a time) until all the flour is added and combined.
• Cover the cookie dough with plastic wrap and place the cookie dough into the refrigerator for 3-4 hours.
• Preheat the oven to 350ºF and spray a baking sheet with non-stick cooking spray.
• When the cookie dough has set and hardened a bit, use a tablespoon cookie scoop to scoop out the dough, roll it into a ball, and place it on the baking sheet (give them space to expand). Repeat until all the cookie dough has been made into balls. Note: you'll need to use multiple cookie sheets or do this in batches.
• Bake at 350ºF for 12 minutes or until the bottoms begin to turn golden brown.
• Remove the cookies from the oven and immediately place the cookies on a cooling rack. Let the cookies cool for 15-20 minutes before glazing them.
• To make the glaze, add the butter to a separate mixing bowl and beat the butter with an electric mixer on low/medium speed until smooth. Slowly add the milk to the butter and mix until smooth.
• Finally, slowly add the powdered sugar to the butter and beat on low until smooth. The glaze should be a bit drippy.
• To add glaze to the cookies, carefully dip the top of each cookie into the glaze, set it down on a cooling rack, and top with sprinkles.
• Repeat until all the cookies are frosted.

RICOTTA CHEESE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
• Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
• Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
• When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.

SILKY RICOTTA CHEESE COOKIES

Steps:

• Preheat oven to 350°.
• Cream together sugar and butter.
• Add vanilla.
• Beat eggs in one at a time.
• Sift flour, salt and baking soda.
• Add to creamed mixture.
• Mix well.
• Add the ricotta cheese.
• **Usually here I add butterscotch chips or chips of your liking (raspberry chips are my favorite).
• Drop by teaspoonfuls onto a non-stick cookie sheet.
• Bake for 15 minutes or until lightly browned.
• Frost if desired.