Ricotta Cheese Cookies

Recipe View 5 mins Prepare: Gather all ingredients and ensure the butter and ricotta are at the correct temperature. (5 minutes)

Recipe View 5 mins Preheat and Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking. (5 minutes)

Recipe View 5 mins Cream: In a large bowl, using an electric mixer, cream together the granulated sugar and softened butter on low speed until just combined. Increase the speed to high and beat until the mixture is light and fluffy, about 5 minutes.

Recipe View 3 mins Incorporate Wet Ingredients: Reduce the mixer speed to medium and gradually beat in the drained ricotta cheese, eggs, and vanilla extract until well combined. Ensure there are no lumps.

Recipe View 5 mins Combine Dry and Wet: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.

Recipe View 5 mins Shape Cookies: Drop level tablespoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.

Recipe View 15 mins Bake: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are very lightly golden and the centers are set. The cookies should remain soft.

Recipe View 5 mins Cool: Use a spatula to carefully transfer the baked cookies to a wire rack to cool completely.

Recipe View 3 mins Make Glaze: While the cookies cool, prepare the glaze. In a small bowl, whisk together the confectioners' sugar and milk until smooth. Add more milk, a teaspoon at a time, until you reach a pourable consistency.

Recipe View 5 mins Glaze and Decorate: Once the cookies are completely cool, use a small spoon or spatula to spread the glaze evenly over each cookie. Alternatively, dip the tops of the cookies into the glaze. Decorate with chopped candied cherries, colored sugar, or sprinkles as desired. Let the glaze set before serving.