Ricotta Cookies


4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup unsalted butter  2 cups granulated sugar 2 large eggs 15 ounces ricotta cheese 1 Tablespoon vanilla extract ½ Tablespoon fresh lemon zest


4 cups powdered sugar 4 Tablespoons milk 2 Tablespoons lemon juice 1 teaspoon vanilla extract Sprinkles

In a medium mixing bowl, whisk 4 cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt until combined. Set aside.

Cream 1 cup of unsalted butter and 2 cups of granulated sugar. Scrape down the sides and add 2 large eggs, (1) 15-ounce tub of ricotta cheese, 1 tablespoon pure vanilla extract, and ½ tablespoon fresh lemon zest and mix until combined. 

Scrape down the sides, add the contents of the dry ingredient bowl to the wet ingredients, and mix until combined. Cover or wrap the dough in plastic and place in the fridge to chill for 1 – 2 hours.

Once chilled, use a 1-tablespoon cookie scoop to form small dough balls.

Place them 2 inches apart on your prepared cookie sheets. Bake for 10 – 15 minutes or until the edges are set and are just beginning to turn golden. Allow to cool on a cooling rack until completely cool.

While the cookies are cooling, mix 4 cups powdered sugar, 4 tablespoons milk, 2 tablespoons lemon juice, and 1 teaspoon of pure vanilla extract until creamy and thick.

Dunk the top of each cookie into the glaze, then place them back onto your cooling rack. Add sprinkles and allow the glaze to set at room temperature.