4tbspmilk (add more if needed until you reach desired consistency)(for the glaze)
colored sugar or sprinkles, optional
Instructions
Preheat your oven to 350℉. Line cookie sheets with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a mixer fitted with the paddle attachment, beat the butter to soften, about 1-2 minutes.
Add sugar, vanilla and orange zest; mix together.
Next, add in eggs one at a time. Scrape down the bowl.
Add in the drained ricotta and mix. Scrape bowl and continue mixing until mixture is smooth.
Using the lowest speed on your mixer, slowly add in the flour mixture. Mix until dough is smooth.
Using a cookie scoop, scoop dough and drop cookies onto prepared cookie sheets.
Bake for 12-14 minutes. Let cookies cool on the cookie sheet for 2 minutes before moving to the cooling rack.
Let cookies cool completely before applying your glaze.
FOR GLAZE:Whisk milk into powdered sugar until smooth.Dip the tops of each cookie into the glaze mixture; set onto a wire rack.Add colored sugar or sprinkles while the glaze is wet.Let dry completely before storing.
Notes
*This recipe yields a lot of cookies, depending on the size cookie scoop used. These shown are made with a medium scoop.