Easter Ricotta Cookies
Servings: 72
Ingredients
Easter Ricotta Cookies
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 sticks unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1-2 tsp orange zest from small orange or tangerine
- 15 oz ricotta, drained
Cookie Glaze
- 2 cups powdered sugar (for the glaze)
- 4 tbsp milk (add more if needed until you reach desired consistency) (for the glaze)
- colored sugar or sprinkles, optional
Instructions
Easter Ricotta Cookies
- 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.
Cookie 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 cookies were made with a medium scoop.