These soft-baked Italian ricotta cookies get their signature sweet taste and moist texture from ultra-creamy ricotta (spoiler alert: drain it first!) and a hint of fiori di sicilia extract, my secret ingredient, which whispers hints of fresh orange, lemon and vanilla!
Soft-baked Italian ricotta cookies are unique. They’re moist, delightfully cake-like and perfectly sweet, especially when glazed with powdered sugar and bouncy, colorful sprinkles. I’d eat them every day! In fact, I created a sourdough version in my book: Artisan Sourdough Made Simple.
For the ingredients, classic ricotta cookies typically include the usual suspects (flour, sugar, eggs and butter etc.). Creamy ricotta cheese makes them stand out. However, I take it a step further and drain the ricotta first (a brilliant tip I learned making homemade ravioli), which makes the cookies softer and less likely to spread out when baked. And also: I add a splash of Fiori di Sicilia, the world’s best kept baking secret.
Ricotta Cookie Ingredients: You Will Need
- Butter
- Granulated Sugar
- Egg
- Ricotta cheese
- Fiori di Sicilia extract
- All-purpose flour
- Baking powder
- Fine sea salt
- Powdered sugar
- Milk
- Sprinkles
What Is Fiori di Sicilia Extract?
Fiori di Sicilia is an incredibly fragrant baking extract with hints of orange, lemon and vanilla. It’s also very strong. You only need a drop. The taste and smell will transport you to a box of sweet Italian pastries (can you imagine the aroma?). Use it for cakes, cookies and various baked goods.
Ricotta Cookie Tips:
- To soften butter quickly: microwave for 10+ seconds, adjusting the time as needed. Or, leave out at room temperature overnight (assuming it’s fall/winter).
- For the extract: order Fiori di Sicilia online through King Arthur Flour and Amazon, or purchase at Sur La Table or Italian specialty shops. Substitute with 1 tsp. of pure vanilla extract or 1/2 tsp. almond extract if you prefer. Add the zest of 1/2 orange and lemon.
- For perfect-sized cookies: use a small cookie scoop, 1 1/2″ diameter to evenly portion the dough.
More Italian Cookie & Dessert Recipes To Try!
- One-Bowl Italian Ricotta Cake
- Classic Italian Sesame Cookies {Reginelle Cookies}
- Rich & Fudgy Torta Caprese
- Italian Anise Biscotti
Soft Italian Ricotta Cookies {Christmas Cookies}
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 mins
- Yield: 30
- Category: Cookies
- Method: Oven-Baked
- Cuisine: Italian
- Diet: Vegetarian
Description
These soft-baked Italian Ricotta cookies get their signature taste and texture from creamy ricotta cheese (spoiler alert: drain it first!) and a hint of fiori di sicilia extract, my secret ingredient, which whispers hints of fresh orange, lemon and vanilla!
Ingredients
Wet ingredients
- 6 tbsp. unsalted butter, softened*
- 2/3 c. sugar
- 1 egg
- 1 c. whole milk ricotta cheese, drained overnight
- 1/4 tsp. fiori di sicilia extract**
Dry ingredients
- 1 1/2 c. flour
- 1 tsp. baking powder
- pinch of salt
Glaze
- 3/4 c. powdered sugar, sifted
- 3 tbsp. milk
Decorations
- 1 large bottle (7.5 oz) mixed red, white & green sprinkles
* To quickly soften butter, microwave for 10+ seconds adjusting the time as needed.
** You can order Fiori di Sicilia extract online through King Arthur Flour and Amazon, or purchase at Sur La Table or Italian specialty shops. Substitute with 1 tsp. of pure vanilla extract or 1/2 tsp. almond extract if you prefer.
*** I use a small cookie scoop, 1 1/2″ diameter to evenly portion the dough
Instructions
- Preheat your oven to 325 F. Line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer add the softened butter, sugar, and egg. Beat until light and fluffy.
- Add the ricotta cheese and extract. Mix well to combine.
- In a separate bowl sift the flour, baking powder, and salt together.
- With the mixer on low speed, slowly add the dry ingredients. Mix only until combined.
- Portion the dough onto the prepared baking sheet using a cookie scoop.
- Bake in the center of the oven for about 25 minutes. Note: I prefer to bake my cookies one pan at a time. Repeat this process when the first batch is done.
- Remove from the oven and transfer cookies to a wire rack. Cool completely before decorating.
- To make the glaze, sift the powdered sugar into a large bowl. Add the milk, 1 tablespoon at a time, until a glaze has formed.
- Set up your decoration station: grab 2 bowls and cut a long piece of parchment paper. One bowl is for the sprinkles and the other bowl will remain empty ( to catch the sprinkles as you decorate). Place the parchment paper on the table for the glazed cookies to dry.
- To decorate, dunk 1/2 of each cookie into the glaze, allowing the excess to drip off. Working over your empty bowl, top the glazed half with sprinkles. Do not dunk the cookies into the sprinkles; the glaze will fall off and the sprinkles will get wet.
- Place the decorated cookies onto the parchment paper. Dry completely before serving.
Notes
* If you’d like to make these cookies in advance, I recommend baking only 1 day head of time. They become softer as they sit. Store in an air tight container.
Comments
Patricia Schena says
Love the recipes ❤️❤️
Emilie Raffa says
Thank you so much Patricia!
Karen says
I made these for the first time and this recipe will be included every Christmas from now on! My husband likes them so much, other holidays may need to be added as well! I did splurge and buy the Fiori di Sicilia extract and I’d say it was so well worth it!
connie raffa says
Dear Emilie I miss the small business hardware store where you get service. Home Depot came to my city in CT and 23 hardware stores closed, including one that was in business for 100 years and had beautiful wooden drawers holding different screws. Maybe we should try a different place for the window. AS FOR THE COOKIES – I WANT THEM. I LOVE RICOTTA PIE. Aunt Ann use to make it for me at Easter and these cookies seem like a condensed version. Congrats with your beautiful pictures. Auntie
(Review provided by a family member of theclevercarrot.com)
Lara says
Hi Emilie. Something strange happened today with this recipe. And I am sure it’s something I did! I wanted to double the batch so I doubled everything and baked but they came out “cakey” if u knoe what I mean. As if they were Madelines!
I didn’t have any white sugar so I used icing. But everything else I followed to the dot- where do u think I went wrong? Thank you.
Emilie says
Hi Lara! Oh, no! Sorry to hear that. I’m happy to help trouble shoot :)
The reason why your cookies were cake-like was due to the icing sugar. This kind of sugar is completely different than granulated sugar and is not an equal substitution. It also has cornstarch in it! It will yield a very different texture altogether.
Next time, make sure to use granulated sugar. And if you’d like to double the recipe, I would recommend doing this in 2 separate batches (that’s your best bet)!
I hope this helps! Good luck & happy baking :)
Melissa says
I love crinkle cookies. They are so festive.
Melissa says
How beautifully delicious those cookies look! My favourite cookie is a shortbread :)
Emilie says
Welcome Melissa! Thank you! I’m with you on the shortbread. Simple, classic and delicious!
PS- they freeze beautifully… bake up a batch, cool completely and store in an airtight container in the freezer ;)
Brenda says
Italian cookies are my absolute favorite. I haven’t had any since my mother-in-law passed away. She made the best, but alzheimer’s disease kept her from sharing the recipe before she died.
Emilie says
Hello Brenda, I’m touched this recipe brought back memories of your mother-in-law. They’re one of my favorites as well. I’m sure my cookies won’t top hers, but perhaps they will share some sweet similarities… Thank you for sharing your story with me. Have a very happy holiday!
Patricia says
Love your recipe. Thanks for the tip about the fioli di Sicilian. Love the platter too!
Susan says
These look delicious.
Chichi says
This looks absolutely delicious. I can almost taste them. Beautiful festive photography as well.
Pamela Green says
I love how light these cookies look. The sprinkles definitely make them cheery! For Hanukkah celebrators you could just use blue and white sprinkles!
Laney (Ortensia Blu) says
Just printed this out and it’s now officially on the list for holiday baking this year! You never steer us wrong Emilie! And off to NY Cake and Bake tomorrow for all the fun stuff…
Emilie says
Yay! These are going to be right up your alley, Laney. Ah, the smell of that extract… Now, what is this Cake & Bake? Do I live in a cave? Do tell! xo
Laney (Ortensia Blu) says
It’s at 56 W. 22nd st. and it’s amazing! Everything you could ever need/want to bake with including stuff you really didn’t know that you needed:) You can buy online but it’s definitely worth a field trip! http://www.nycake.com
Emilie says
Wow. I do live in a cave. I’m going to the website now but I’ll have to take a trip in person! Wish I could meet you there :)
Laney (Ortensia Blu) says
Maybe we’ll plan a field trip together:) xo
Emilie says
Oh yes. Then Sfoglia afterwards. Prosciutto, bread and prosecco. xo
Kim Henrichs says
Amazing cookies > group texts any day! These look fabulous!
kim says
These ricotta cookies sound delish and I plan on baking them this Christmas
with Italian anise cookies. I’ll use 2 different sprinkles for added fun! LOL
Emilie says
Yes! I love it! The flavors will go perfectly together. Happy Holidays, Kim :)
Liz says
These dishes are lovely. Thanks for the giveaway.
Emilie says
Thanks Liz! Happy to host this giveaway :) Good luck!
Laura (Tutti Dolci) says
I despise group texts too, send cookies indeed! ;) Such pretty cookies, they look buttery soft and I love the festive sprinkle touch!
Emilie says
Oh, I know… it’s like you miss a minute, you miss and eternity! Let’s eat ALL the cookies ;)
Donika@momwhats4dinner says
These cookies look amazing! I get my ricotta freshly made at a local Italian cheese factory in town, can’t wait to try these cookies with it! xo
Emilie says
Oh my goodness, that’s a real treat! I live for Italian delis… I would probably eat it straight from the container and it would never make it into the cookies ;)
anna @ annamayeveryday says
These look delicious and so Christmassy! Love using ricotta as an ingredient but haven’t tried cookies like this before…. yet!
Emilie says
Hello Anna! Ricotta in dessert is absolutely lovely. It’s very versatile. The flavor lends a subtle creamy sweetness without the tang, like yogurt or sour cream (both which I also love, just for different things). The ricotta will also keep these cookies nice and soft. Enjoy!
Clementine Buttercup says
I bought some Christmas’s sprinkles on a whim. They’re going to be used in this recipe for sure. Looks delicious and your description had my mouth watering.
clementinebuttercup.blogspot.co.uk
Emilie says
Hi there! Every year I buy a stash of Christmas sprinkles when they go on sale after the holidays. I put them in a special box along with any other decorations I plan to hoard. The following year, it’s a great surprise to pull out the goods and rediscover what I’ve hidden. It sure beats battling the crowds! :)
Thanks so much for stopping by! I hope you enjoy the cookies!
Carla S says
My favorite holiday cookie is the windmill cookie.
Emilie says
Hi Carla! I haven’t had those cookies in ages. Now I’m in the mood for one (or 2). Thanks for taking time to visit :)
jaime : the briny says
ugh, god, the home depot store. when i was a kid it was my most dreaded location. something about the hugeness and the cold grey floors and the loud machine noises was just the worst for me. and i am so awkward at texting in public for some reason; it’s like i need stillness and quiet and privacy to even think about communicating via text, so i end up typing things i don’t even remember if i attempt to do it in a store. sounds like a double nightmare for sure. i’m glad you have cookies now. :) they look beautiful! the ricotta part sounds so so good.
Emilie says
Don’t even. I actually start to sweat when I go in that store. It’s everything you’ve described and then some!
And yes, texting is the same over here- I lose all ability to multi-task. My texts are also riddled with typo’s that auto correct can’t even understand. I impulse send without looking first lol.
Have a lovely weekend Jaime! xo
Anne says
I rarely use ricotta and had never heard of fiori di sicilia extract but these cookies look so appetising that it looks as though I need to go shopping for ingredients! They look wonderfully Christmassy – just right for December.
Emilie says
This extract is really, really nice. It combines the best of all worlds into one tiny bottle. It can be used for so many things too. And if you’re up for it, do try the ricotta! It adds a subtle creamy flavor without the tang. Plus, you’ll have some leftover to bake in the oven a la Fig Jam and Lime Cordial ;)
Nickie says
Gosh…I love those beautiful serving pieces! Mincemeat cookies, called “Prize Cookies” on the side of the condensed mincemeat package (None Such brand). My mother made them every Christmas that I can remember. I have changed the recipe to make them a bit healthier but they remain my very favorites.
Emilie says
Hi Nickie! Aren’t they pretty? I love the elegant white color and the pretty scalloped edges.
The other day I was looking at the back of a Barilla pasta box wondering if anyone ever made the recipes on the side of the package. I think it’s pretty cool that a cooke recipe from your childhood originated that way. I’ve never had Prize Cookies before- I’m intrigued!
Happy Holidays! :)
Marsha Lynne says
Hi..can not wait to gather all of the ingredients to make your recipe. My favorite is Butter Pecan crescents.
Emilie says
Hi Marsha! Have fun with the recipe. They’re a great addition to any cookie plate. I LOVE butter pecan crescents :)
Jocelyn says
Hi Emilie! These cookies look SO YUMMY!!! I will try them for sure. I have been following you since you began The Clever Carrot. My husband and I learned about it through your mom whom we are friends with. I get many ideas from your recipes and always enjoy your writings. Thank you so much for your contribution to a healthy living.
Emilie says
Hi Jocelyn! Thank you for this sweet note! Connie sent me an email today, actually. I’m so happy you and your husband enjoy this little old space. I love food, talking about food, writing about food and of course, photographing food. Your feedback means a lot and is always inspiring. Thanks for stopping by to comment :)
Kelly @ Inspired Edibles says
Haha, as someone who avoids shopping at all costs (you’ve never seen a grown woman disintegrate in a retail setting like yours truly), I can relate to the Home Depot fun — random comments and all ;-). I am very intrigued by the fiori di sicilia extract – it sounds heavenly (great stocking stuffer me thinks). These cookies look so festive with the colorful sprinkles but, I don’t know maybe it’s just me, I think they are also lovely in their naked selves. I’m loving your giveaway Emilie — I don’t normally enter giveaways (not sure why… i think i feel i already have more than i need…) but not sure I can resist this one! :D
Emilie says
I’m the same way, Kelly. I get all claustrophobic, hot, and really it’s just not my thing. Outdoor markets are more my speed. Throw me into Home Depot and I die! It must be all that orange ;) Speaking of, I think you will like the extract. It’s a lovely mix of citrus and vanilla. I use it a lot in muffins too.
Right before I ‘dressed’ these guys I snatched a few au naturel. They were just as good. Now we can eat them for breakfast.
francesca says
These look lovely – naked or not! Our favorite holiday sweets are Russian tea cakes (homemade) and Panatone (from the box)!
Emilie says
Hi Francesca! Thank you! I love Panettone too, also from the box, and I’ll have a recipe posted here soon ;)
Sarah L says
Those cookies look delicious and those dishes are gorgeous!
Emilie says
Hi Sarah! Thank you! The Peony Collection is one of my favorites from Q Squared NYC. I’m partial to white dinnerware and the simplicity of this design. I hope you entered the contest! You’ll really like these pieces. :)
Jordan says
Literally, you have picked my two most hated things ever! Home Depot is such a drag…my dad always asks me to go as as a bonding thing, but it’s something of a joke now. Hope you get warm soon!
Emilie says
Welcome Jordan! Ah, the old ‘bonding’ excuse… LOL. Same here! My dad knows better by now but my husband still thinks he can convert me. Fat chance. On the day we went, they had complimentary coffee at the front entrance so they earned 2 points for creativity. But once my mini sample cup was empty and the caffeine had worn off, it was time to get out of there! ;)
Joyti says
I don’t know, I really really despise group texts. Home Depot – it depends (on who I’m with and how long they’re taking)
But these cookies, they sound DIVINE. So pillowy
Emilie says
Welcome Joyti! See? It’s a tough decision, isn’t it… and it happened to me simultaneously! Thank you for taking the time to comment- I appreciate your kind words :)
kristie {birch and wild} says
Haha! This story made me laugh because my husband and I had a similar experience trying to buy a lawnmower this past summer. We got a 16 year old newbie who had probably never mowed the lawn in his life!
These cookies are so beautiful! I will have to add them to my Christmas baking roster. I have never has ricotta in a dessert before, but it sounds lovely.
Emilie says
I feel for you, I totally do. Home Depot is the ultimate torture. Did you end up getting a good lawnmower? We didn’t even leave with a window. The whole process was way too complicated… and drawn out! I did however, leave with a 5ft reindeer and matching sled. They light up ;)
Ricotta is desserts is wonderful! It is very versatile and delicate. xx
Diane says
Your ricotta cookies sound wonderful and will have to try baking them. My favorite cookie at Christmas is a decorated sugar cookie which I sandwich with a lemon and vanilla buttercream.
Where do I find Fiori di Sicilia? would it be in the baking section of an Italian market?
Emilie says
Hi Diane! That sounds fabulous- lemon and vanilla buttercream! Yum. I bet they look beautiful as well.
I’ve just amended the recipe (**above) to include where to buy Fiori di Sicilia extract. I purchased mine online through King Arthur, however you can get it on Amazon, in store at Sur La Table, and Italian specialty shops depending on availability.
Hope this helps! Happy Baking :)
Christine // my natural kitchen says
These look so festive, and they sound delicious … I’m so curious about the fiori de sicilia flavouring too! It sounds beautiful. My favourite Christmas cookie was always my mother’s shortbread – they were so buttery and it was much too easy to eat a dozen haha… another favourite are peanut butter balls (I think other people call them “Buckeyes”). I haven’t really tried my hand at gluten free and dairy-free Christmas cookies but this might be the year to start!
Also – I really feel your pain on your afternoon at Home Depot. That sounds terrible :( I hope you don’t freeze in the meantime as things get sorted!!!
Emilie says
Hi Christine! I am very partial to shortbread as well. I like the simplicity. You know, I was just going to ask if you’ve ever baked a gluten free shortbread cookie? That would be fun to play around with. Maybe almond, rice flour… millet? Hmm… now I will be obsessing over this for the rest of the day! Totally normal ;)
Christine // my natural kitchen says
Last year I tried making a gf cranberry and pink peppercorn shortbread which tasted delicious, but totally became one of those whole-pan-mess situations with the coconut oil I used … I’m thinking now that I should have put them in the freezer before baking. Other than that, not many gf shortbread experimentations but now that you mention that … haha I, too, will be thinking about this all day ;)
Emilie says
Oooo, that sounds incredibly festive- the cranberry and pink peppercorn combo. Sorry to hear about the coconut spill out. That must’ve been really frustrating! The freezer is definitely a good idea. Also, sometimes if your oven is not hot enough the oil/butter will ooze before the cookies can take shape. This has happened to me before!
Do keep me posted if you experiment. I’d love to try something new. Have a wonderful weekend Christine! ;)
justine says
I’m obsessed with ricotta—can’t wait to try these!
Emilie says
Me too. Everything is better with ricotta. You could serve me dirt pie with whipped ricotta topping and I’d eat it. LOL. I hope you like the recipe! :) xoxo
Rita says
My favorite cookie are the Butter Ball Cookies with nuts.
Emilie says
Welcome Rita! Can you believe I don’t even know what Butter Ball Cookies are? Do I live in a cave? Now, I must go investigate ;)
Donna Castellano says
got a good chuckle from this post! haha! gorgeous cookies! very intrigued by the fiori di sicilia extract! sounds amazing!
Emilie says
Thanks Donna! Fiori di Sicilia is very special. It really enhances your baked goods giving it that Italian flare. Not to mention is smells divine :) If you’re interested, I’ve amended the recipe to include where to purchase the extract. Happy baking!
Donna Castellano says
yes! THANKS!
Libby says
These look really special, I’m definitely going to add them to my list of cookies to make. I’m ever partial to the chocolate crackles – the rich chocolatey ones that are dipped in powdered sugar – but I also love a good chocolate chip cookie with crushed candy canes. But really, it’s hard to go wrong with a cookie.
Emilie says
Oh, you are speaking my language Libby- I LOVE the chocolate crackle cookies! I think I might post a recipe… Chocolate chip cookies are a favorite too. Decisions! Decisions! No wonder they call it the season of excess ;)
tammigirl says
Oh my! My favorite Christmas cookie is the decorated sugar cookie. They are such perfection!
Emilie says
Hi Tammi! Oh, yes those are very pretty. I just wish I was good at the whole decorating thing. I do one or two and then give up! Do you make your own? :)
Traci | Vanilla And Bean says
So sorry for your window and unfortunate time spent at Home Depot. I avoid Home Depot at all costs, but sometimes, you just gotta go (not that I don’t like HD, it’s just the whole warehouse thing… just too big and we always end up spending way too much time there!). Is your window fixed? It’s wayy to cold to go without one! I still don’t know what’s worse… caught up in a group text or HD….. LOL!
Emilie, these cookies are lovely and I think the sprinkles are a good idea too! Festive on these demure, but not plain, cookies! Sounds like I need some Fiori di sicilia; where can I get my hands on some? Thank you for your recipe and this lovely giveaway!
Emilie says
Hello Traci! Home Depot is such a trap. It’s like you said, you can’t avoid it but once you’re there all time is lost! And then you end up with stuff you don’t need like in my case, a 5 ft. reindeer with matching sled. Because it was on sale. Anyway, we ended up leaving without the window because 2 hours into the guy’s sales pitch I was starting to see spots and I had to get out of there. My husband too. I’m afraid it’s an ongoing process… About the extract: you can get it online at King Arthur, Amazon or if you have a shop near you, Sur La Table. Williams Sonoma might sell it too :)
Adri says
What great looking cookies. I am sorry to hear about your window, and the black hole of the texting trap. You will love your new window – no more drafts! And I bet it will be quieter. As for my favorite Christmas cookie. That’s difficult. Let’s say Calzoncelli!
I just adore Fiori di Sicilia. I have used it for many years, and there is nothing else like it. You are so right about using just a bit. I have seen recipes that call for your same amount of flour, but 1-2 TABLESPOONS of Fiori di Sicilia. Can you imagine? That would be enough (literally) to put someone off the stuff forever.
0
Emilie says
Don’t even get me started on this stuff- 1-2 tablespoons?! That’s incredible. I find that 1/4- 1/2 tsp (not even) does the trick. I’ve had my bottle for 2 years now, and I don’t think I’ll ever finish the whole thing. Want some? LOL. And, it’s just as strong as day 1. Great choice with Calzoncelli by the way :)
Liz says
Yours are good and I really love shortbread cookies. Thanks for the nice giveaway chance to win.
Emilie says
Hi Liz! I love shortbread cookies too. They’re my kids’ favorite. I’ve been known to scarf down a box of Walker’s cookies. They are so buttery and delicious! Here’s my recipe for shortbread if you’d like: https://www.theclevercarrot.com/2012/12/santas-shortbread-cookies/ Enjoy your week! :)
Marsha @ Splenderosa says
Goodness, I would love to win !!! But, we’ve already won with your brilliant recipe. Anything ITALIAN has me. And, I’m not at all a cook, but I’m gonna make these and give some to everyone I know. Delightful X10, and so is your blog.
Happy Holidays, darling one.
Emilie says
You are so sweet, Marsha! Thank you! Italians do holiday cookies very well, that’s for sure. And the fiori di sicilia extract takes it over the top. I hope your recipients like these cookies! Wishing you a very happy holiday and thanks again for stopping by :)
Mariana @The Candid Kitchen says
What a lovely recipe. Very easy to make. I think I have the office gifts sorted for christmas!
Emilie says
Hi Mariana! What a pretty name! These are very easy to make, especially the decorating part. If you’d like to give them as gifts, I recommend baking them 1 day in advance. They become softer as the days go by. I hope you like the recipe :)
Tori@Gringalicious.com says
So festive and gorgeous! I know these need to go on my christmas cookie list! pinned!
Emilie says
Welcome Tori! These cookies will make a festive addition to any holiday cookie platter. For best results, make them 1 day in advance. Have fun with the recipe and thanks for pinning!
Jocelyn (Grandbaby cakes) says
I am seriously so in love with these cookies!!! They are fantastic!
Emilie says
Thank you Jocelyn! I would love to be a fly on the wall in your kitchen this holiday season ;)
Min says
Eeks! I def feel your pain. Looks like you had quite a stimulating and relevant conversation with the “helper.” I love the healthier adaptation you made. These cookies look so soft and fluffy! Sprinkles or not, I know I can’t stop at just one!
Emilie says
Hi Min! So happy to see you here ;) Yes, relevant conversation indeed. When he asked whether we needed a ‘buck’ or ‘nail in’ window (don’t ask) that’s when I just zoned out. The poinsettias in the background might’ve had something to do with it… At least we got some cookie inspiration from this dreaded experience. And they really are soft and fluffy. Enjoy!
Patti says
These cookies look amazing, I’ll have to add them to my holiday cookie tray.
As for the draft in your living room, I recommend you leave the house this weekend. Maybe a quick trip up north would be good for you and the boys!!!!!!!
Emilie says
Hi Patti! Are you going up this weekend? The boys ask to go all the time. They love LP! And can you believe- no new window yet! I’m telling you, Home Depot was an absolute nightmare… xo