Ricotta Cookies
Recipe kindly shared by Annie Baker '91. Annie worked as an accountant in Chicago until she decided to follow her heart - and her taste buds - to attend the Culinary Institute of America at Greystone, California; begin a career as a pastry chef; and later start a cookie business in Napa Valley, California. She specializes in indulgent cookies that are, in her words, "an imposing mound of goodness." Check out her shop!
From Annie: "This cookie is soft and fluffy - more cake-like in texture. Has a lovely glaze on top that you can change with different zest and flavoring to fit your mood. And you can decorate it with any color sprinkle for different occasions. Everyone loves them...and nobody knows there is ricotta in them!"
Ingredients for cookies
- 8 oz. (2 sticks) unsalted butter, softened
- 1 3/4 cups sugar
- 2 eggs
- 1 container (15 oz.) whole milk ricotta or fresh (1 3/4 cups)
- 2 tbsp. vanilla
- 4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
Ingredients for glaze
- 1 1/2 cups powdered sugar
- 1 tsp. almond extract (or extract of your choice - orange, lemon, etc.! You can also use zest.)
- 4-5 tbsp. milk
Directions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or a silicone liner.
- Combine the flour, baking powder, and baking soda in a medium bowl.
- In a mixing bowl, cream the butter and sugar. Add eggs, ricotta, and vanilla until combined.
- Add flour mixture to the ricotta mixture and blend well.
- Scoop out tablespoon-sized mounds of dough onto the lined cookie sheets.
- Bake 8-10 minutes until the cookies are set - you don't want a lot of color on them, they should be blondish with bottoms that are a little golden. Do not over-bake or they will be dry.
- For the glaze: mix the glaze ingredients and stir until smooth. If it's too thin, add more powdered sugar. If it's too thick, add more milk.
- When cookies have cooled, dip just the tops of the cookies into the glaze and add sprinkles (if using) on top of the glaze right away before it sets.