Ricotta Cookies (GF)
There is nothing quite like cookies around Christmas (or any time of year, honestly). These Ricotta cookies were a stolen recipe from my cousin and aunt - an Italian classic that I had to try out. Using the gluten-free flour didn’t change much at all to the texture or look - which is an exciting thing considering gluten-free goods are sometimes sad looking! Can make these GF or not - either way I promise they’ll be a hit! My boyfriend’s family wanted to keep the rest once I left and that’s when you know they’re good :)
They are amazingly fluffy, soft, creamy, and delicious. Sprinkle with color to make them Christmas themed, or could be used at bridal/baby showers, engagement parties, or just any day pleasure because they are THAT damn good! This made about 5 trays (one got messed up) - and they were gone within a week.
2 cups sugar
1 cup butter, softened
1 container (15 oz) ricotta cheese (whole)
2 tsp vanilla extract
2 large eggs
4 cups of all-purpose baking flour (GF here if needed)
2 tsp baking powder
1 tsp salt
Preheat oven to 350F
In large bowl - beat sugar and butter until blended at low speed with a mixer
*NOTE - melting the butter first will create a difference in the product and may decrease the rise in cookie. Leave butter out for ~10 minutes to soften instead.
Increase speed to high for about 5 minutes until consistency is light and fluffy
Add in ricotta, vanilla, eggs and mix at a medium speed until well combined
Reduce to low and add flour, baking powder and salt. Continue to mix until a dough forms
On cookie sheets covered in parchment paper, lay dough (level with tablespoons) about 2 inches apart to form
Bake for 15-20 minutes per batch, or until the cookies are lightly golden. They should be soft!
ICING: Simply mix all ingredients together in a bowl and ice cookies once they are cooled. Add sprinkles/toppings for fun decoration!
4 oz (stick) of butter softened
1 package (8 oz) cream cheese softened
2 tbsp vanilla
16 oz confectioners sugar