Ricotta Cookies are the tastiest cookies! This classic Italian treat is perfect for Christmas but so good that they'll be on your cookie tray year round!
softened (2 sticks)
15 oz fresh ricotta cheese
unsalted butter, melted
sifted confectioner's sugar
milk or heavy whipping cream
more if needed to desired consistency
clear vanilla or almond extract **see notes
Rainbow Nonpareils or red and green for the holidays
In a large bowl, whisk together flour, baking powder and salt. Set aside.
In a bowl of stand mixer or large bowl, beat the sugar, butter, and lemon zest until light and fluffy.
Mix in the ricotta and vanilla extract until well combined.
Add the eggs one and a time, beating after each addition.
Gradually add the flour mixture and mix well.
Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 2 hours.
Remove from the refrigerator and preheat the oven to 350 degrees F.
Line baking sheets with parchment paper or a silicone mat.
Scoop the dough using a small cookie dough scoop, shape into balls and place on the prepared baking sheet.
Bake for 9-11 minutes or until the cookies are golden brown.
Cool on a wire rack.
In a medium bowl, beat the butter, confectioner's sugar, milk and vanilla until smooth.
Spread on the cookies or dip the tops in the glaze.
Immediately add the sprinkles.
Extract - using clear imitation vanilla extract will help to keep the glaze bright white.