Portioning the Dough: Use a heaping tablespoon or a 2-tablespoon scoop to ensure evenly sized cookies. This recipe makes about 8-9 cookies.
Small Batch Ricotta Cookies
Soft and cake-like, these sweet ricotta cookies are topped with a smooth and irresistible sugar glaze that adds just the right touch of sweetness. Perfect as a tea-time treat or a light dessert.
Servings: 8 cookies
Ingredients
For the cookies
- 2 tablespoons salted butter -softened
- 4 tablespoons granulated sugar
- 1 large egg yolk
- 2 tablespoons ricotta cheese
- ⅛ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
For the glaze
- 3 tablespoons powdered sugar
- 1 teaspoon milk
- ⅛ teaspoon vanilla extract
- Optional: sprinkles
Instructions
Make the cookies
- Heat your oven to 350°F (177°C).
- In a medium-sized bowl, beat the softened butter and sugar with an electric hand mixer on medium speed until well combined, about 1 minute.
- Mix in the egg yolk, ricotta, and ⅛ teaspoon of vanilla. Beat until the mixture is smooth and well blended.
- Add the flour and baking powder to the bowl. Mix on low speed until the dough forms.
- Use a 2-tablespoon cookie scoop to drop portions of dough onto a baking sheet lined with a baking mat or parchment paper. Bake for 12-15 minutes, or until the bottoms of the cookies turn golden.
- Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a cooling rack to cool completely.
Make the glaze
- In a small bowl, whisk together the powdered sugar, milk, and ⅛ teaspoon of vanilla until smooth.
- Spoon the glaze over each cooled cookie.
- Add sprinkles for a festive touch or enjoy them plain.
Notes
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- Try Almond Extract: Swap vanilla extract with almond extract for a subtle twist on flavor.
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- Measure Flour Correctly: Spoon flour into a dry measuring cup, slightly overfilling it, then level it with a straight-edged utensil. Avoid scooping directly from the container to prevent over-measuring.
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- Line Your Baking Sheet: Use a baking mat or parchment paper instead of greasing your cookie sheet. Greasy surfaces can cause cookies to spread too much.
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- Watch the Baking Time: Remove cookies as soon as the bottoms are lightly golden to keep their soft and airy texture. Overbaking can lead to dryness.
Nutrition
Serving: 1cookie | Calories: 94kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 30mg | Potassium: 13mg | Fiber: 1g | Sugar: 9g | Vitamin A: 119IU | Calcium: 12mg | Iron: 1mg
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