Ricotta Cookies

Recipe View Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. (5 minutes)

Recipe View Cream the Base: In a large bowl, cream together the ricotta cheese, granulated sugar, and softened butter using an electric mixer until light and fluffy. (5 minutes)

Recipe View Incorporate Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract until well combined. (3 minutes)

Recipe View Combine Dry and Wet: In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If the dough is too sticky, add flour one tablespoon at a time until it forms a workable dough. (8 minutes)

Recipe View Shape the Cookies: Roll the dough into walnut-sized balls and place them about 2 inches apart on the prepared baking sheets. (10 minutes)

Recipe View Bake to Perfection: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)

Recipe View Prepare the Glaze: In a medium bowl, whisk together the confectioners' sugar, milk, and almond extract until smooth and creamy. If the glaze is too thick, add a little more milk; if it's too thin, add a little more confectioners' sugar. (5 minutes)

Recipe View Glaze and Garnish: Once the cookies are completely cool, spoon the glaze over the tops of the cookies. Immediately sprinkle with rainbow sprinkles before the glaze sets. (10 minutes)

Recipe View Let the glaze set completely before serving. (15 minutes)