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Author Notes: This is a soft ricotta cookie, almost like a mini cake. I make them for Easter and this year I've created a Vanilla Bean version. It's vanilla topped with vanilla. Yum! —Oat&Sesame
Makes 40 cookies
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened to room temp
- 1 3/4 cups granulated sugar
- 2 whole eggs, plus one egg white
- 1 (15-ounce) container whole milk ricotta cheese, drained preferably overnight
- 2 tsp vanilla bean paste
- 1.5 cups powdered sugar, more or less to get ideal icing consistency
- 4 teaspoons half and half
- 1 teaspoon vanilla bean paste
- lemon for zesting on top, optional
- Place the ricotta cheese in a strainer over a bowl and place in the fridge overnight (or a couple hours) to drain out all the excess liquid. You can skip this if you have high quality ricotta at your store.
- Place oven racks in the upper portions of your oven. Preheat the oven to 375 degrees F. (You will reduce heat to 350 when you put the cookies in)
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the bowl of a standing mixer, add butter and beat on medium for 10 seconds.
- With the mixer running on medium, slowly pour in the sugar. Beat the butter and sugar for 2 minutes, stopping once to scrap down the sides of the bowl. You should get a nice and fluffy result. Add the eggs, 1 at a time, beating until incorporated.
- Add the ricotta cheese and the vanilla paste. Beat to combine.
- Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 1 heaping tablespoon for each cookie) onto the baking sheets. To get a more uniform shape and even baking, I like to roll them into balls and chill the sheets for about 30 minutes before I put them in the oven.
- Turn down the oven to 350 and bake for 15 minutes, until bottom edges have color and tops are starting to get a little color. Rotating them halfway through and keeping an eye on them around minute 12.
- Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- Combine the powdered sugar, half and half and vanilla bean paste in a small bowl and stir until smooth. You want the glaze to be fairly thick, but still loose enough that it naturally spreads to coat the cookie.
- Spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread.
- Add a little lemon zest to the tops of each.
- Let the glaze harden for about 2 hours before storing.