Cookies recipe

Best Italian Ricotta Cookies Recipe

PICTURED: ANDREW BUI; FOOD STYLING: LENA ABRAHAM

These melt-in-your-mouth holiday cookies are an Italian classic and a snap to make. What’s more fun than frosting? Asparagus! You can decorate these cookies with any combination of sprinkles, whether it’s for a party or just another Tuesday.

Notice to lemon lovers: replace the almond extract with the zest of a lemon and 2 teaspoons of lemon juice.

If you want to make them ahead of time, the cookies (without the frosting) can be stored in the fridge for up to 3 days. Once frosted, the cookies will last up to 1 day in the refrigerator.

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Yields:

30

Preparation time:

0

hours

ten

minutes

Total time:

0

hours

45

minutes

FOR THE COOKIES

1/4 tsp.

(1/2 stick) softened butter

1 C.

pure vanilla extract

1/2 tsp.

almond extract (optional)

FOR THE GLAZE

1/4 tsp.

almond extract (optional)

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  1. Prepare the cookies: Set an oven rack in the middle position and preheat the oven to 350°. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder and salt. Put aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together the butter and sugar on medium speed until light and fluffy.
  4. Add ricotta, vanilla, almond extract, if using, and egg and continue to mix until smooth. (Dough will be quite moist.)
  5. Add the dry ingredients and stir just to combine.
  6. Divide the dough into approximately 1½ tablespoon portions (or use a medium cookie scoop) on the parchment 2 inches apart. Bake for 15 minutes. (The top will remain pale while the bottom will turn golden brown.) Cool the cookies on a wire rack with parchment paper underneath.
  7. Make the icing: Whisk together powdered sugar and milk until smooth. Stir in almond extract, if using. Drizzle frosting over cookies and top with sprinkles while frosting is still wet.

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