Ricotta Sugar Cookies
Ricotta sugar cookies are the perfect light and fluffy sugar cookie. I have tried dozens of sugar cookie recipes and often find that many recipes leave you with a hard cookie. I like my sugar cookies light, fluffy, and soft. If you feel the same, this recipe is for you!
This Ricotta Sugar Cookies recipe is a Baking with Boone recipe. Every instruction that has a (*) by it is a step where you can include your kiddo in the baking process. Boone was 2 1/2 at the time we made this recipe together and he was included in nearly every step.
Baking with Boone Difficulty level: Easy
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Happy Baking!
Ricotta Sugar Cookies
Ingredients
For the Cookies:
- 2 Cups All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Cup Granulated Sugar
- 1/2 Cup Unsalted butter-softened
- 1 Large Egg
- 1 Cup Whole Milk Ricotta Cheese
- 1 tsp Vanilla Extract
For the Frosting:
- 4 oz Cream Cheese
- 1/2 Cup Butter, Softened
- 1 tsp Almond Extract
- 1 tsp Vanilla Extract
- 2 cups Powdered Sugar
Instructions
- * In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside
- *In an electric stand mixer fitted with the paddle attachment, cream together the sugar and butter until well combined.
- *Mix in the egg, then blend in the ricotta and vanilla extract.
- *Gradually add in the flour mixture to the mixer and mix until well combined.
- Cover the bowl and chill in the refrigerator for 1-2 hours or until the dough is not quite so sticky.
- During the last 20 minutes of chilling the dough, preheat the oven to 350 degrees F. Line your cookie sheets with parchment paper or baking mats.
- * Scoop the chilled dough out and roll with your hands. Place the rolled-out cookie dough on the sheets spaced approximately 2 inches apart. (these cookies can spread a little bit).
- Bake the cookies in the preheated oven for 15-20 minutes.
- Let the cookies cool on the cookie sheets for several minutes and then transfer to a cooling rack to cool completely.
For the Frosting:
- *In the bowl of an electric mixer fitted with the paddle attachment, cream together all the ingredients besides the powdered sugar.
- *Gradually add in the powdered sugar 1/2 cup at a time until desired consistency and sweetness.
- *Once the cookies have completely cooled, frost each one.
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