Cheese might seem like a strange ingredient to include in cookies, but ricotta has such a mild flavor, it really just serves to add lightness and moisture to the cookies. They have a slight crisp around the edges from the sugar that caramelizes, and are a bit fluffier on the inside than say a chocolate chip cookie. Eaten plain or with added drizzle icing and sprinkles, they are a lovely take on a sweet treat.
Yields ~24 cookies
Ricotta Cookies
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Ingredients
- 1 cup sugar
- ½ cup unsalted butter, softened
- 7.5 oz whole milk ricotta cheese
- 1 tsp vanilla extract
- 1 egg
- 2 cups flour
- 1 Tbsp baking powder
- ½ tsp salt
Instructions
- Preheat oven to 350 degrees. Line two baking trays with parchment paper and set aside.
- In the bowl of a stand mixer, beat the sugar and butter together on low speed until combined. Increase speed to high and mix until light and fluffy, about 5 minutes.
- Lower speed of mixer to medium, and add ricotta, vanilla, and egg. Continue beating until combined.
- Return mixer to low speed, and add in flour, baking powder, and salt. Mix until dough forms, scraping down sides of bowl as needed.
- Using a tablespoon, drop balls of cookie dough onto prepared baking sheets leaving room in between each dough ball.
- Bake until cookies are lightly golden, about 13-16 minutes. They will still be soft. Using a spatula, gently move the cookies to a wire cooling rack.
Notes
You can decorate these cookies by making a drizzle icing with 1 cup of powdered sugar and 1-2 tablespoons of milk or water. Drizzle cookies with icing. Add sprinkles before icing hardens if you’d like.
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https://kitchenhouseaustin.com/ricotta-cookies/
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