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italian christmas ricotta cookies

  • Author: The Clever Carrot
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 30

Ingredients

Wet ingredients

  • 6 tbsp. unsalted butter, softened*
  • 2/3 c. sugar
  • 1 egg
  • 1 c. part skim ricotta cheese
  • 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

  1. Preheat your oven to 325 F. Line a rimmed baking sheet with parchment paper.
  2. In the bowl of a stand mixer add the softened butter, sugar, and egg. Beat until light and fluffy.
  3. Add the ricotta cheese and extract. Mix well to combine.
  4. In a separate bowl sift the flour, baking powder, and salt together.
  5. With the mixer on low speed, slowly add the dry ingredients. Mix only until combined.
  6. Portion the dough onto the prepared baking sheet using a cookie scoop.
  7. 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.
  8. Remove from the oven and transfer cookies to a wire rack. Cool completely before decorating.
  9. 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.
  10. 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.
  11. 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.
  12. 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.