Ricotta Cheese Cookies
Ricotta Cheese Cookies are so good! Soft in texture, very vanilla-y! A favorite cookie!
Servings:
Calories: 110
Ingredients
- 2 cups sugar
- 1 cup butter softened
- 15 ounces ricotta cheese
- 2 teaspoons vanilla extract
- 2 eggs
- 4 cups flour
- 2 tablespoons baking powder
- 1 teaspoon salt
GLAZE:
- 1 1/2 cups confectioners' sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°.
- With a mixer on medium speed, cream the sugar and butter.
- Increase speed to high and beat for 5 minutes. You want it very light and fluffy.
- Reduce to medium speed and beat in the ricotta cheese, vanilla extract, and eggs until well combined.
- Reduce to the lowest speed and add the flour, baking powder, and salt. Mix it until a dough forms.
- Drop dough by tablespoons, 2 inches apart, onto an ungreased cookie sheet.
- Bake about 15 minutes, or until the cookies are very lightly golden. The cookies will be slightly soft, but they firm as they cool.
- Cool in the pan on a wire rack for a few minutes, then remove them to the wire rack to continue cooling.
- Frost the tops with the GLAZE: Stir the confectioner's sugar and the milk to get a thin glaze.
- Store the cookies covered at room temperature.
EXTRA TIP:
STORE: These cookies will last 1 to 2 weeks covered at room temperature.
FREEZE: You can freeze these cookies wrapped in plastic wrap, then placed in a freezer bag or container for up to 2 months. TO DEFROST them, remove them from the freezer bags or containers and let them defrost uncovered to prevent condensation.
Nutrition
Calories: 110kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 114mg | Potassium: 21mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Calcium: 42mg | Iron: 1mg