Ricotta Holiday Cookies
These ricotta holiday cookies are a classic holiday dessert. The ricotta adds moisture to the dough, resulting in soft cookies with a delicate texture that sets them apart from traditional holiday cookies. Baked until lightly golden, they make a welcome addition to holiday dessert platters and seasonal celebrations.
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15 oz. Galbani® Ricotta
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2 sticks unsalted butter, at room temperature
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2 cups sugar
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2 tsp. vanilla extract
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2 eggs
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4 cups all-purpose flour
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1 heaping tsp. baking soda
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pinch of salt
Preheat oven to 350 degrees F.
Combine ricotta, butter, sugar, vanilla extract, eggs, and salt in a large bowl with a mixer on low speed.
Slowly add the flour and baking soda to the mixture.
Spoon teaspoon-sized dough balls onto greased cookie sheets.
Bake for 10 minutes, rotating the trays halfway through. Remove from oven and cool on a cookie rack.
Makes 4 dozen cookies.
For a homemade frosting, whisk together the following ingredients:
- 6 Tbsp. Galbani® Ricotta
- 1 Tbsp. butter (salted or unsalted), melted
- 3 3/4 cups powdered sugar
- 1 tsp. vanilla extract
- 4 – 6 Tbsp. milk
Related Recipes:
-
15 oz. Galbani® Ricotta
-
2 sticks unsalted butter, at room temperature
-
2 cups sugar
-
2 tsp. vanilla extract
-
2 eggs
-
4 cups all-purpose flour
-
1 heaping tsp. baking soda
-
pinch of salt
Preheat oven to 350 degrees F.
Combine ricotta, butter, sugar, vanilla extract, eggs, and salt in a large bowl with a mixer on low speed.
Slowly add the flour and baking soda to the mixture.
Spoon teaspoon-sized dough balls onto greased cookie sheets.
Bake for 10 minutes, rotating the trays halfway through. Remove from oven and cool on a cookie rack.
Makes 4 dozen cookies.
For a homemade frosting, whisk together the following ingredients:
- 6 Tbsp. Galbani® Ricotta
- 1 Tbsp. butter (salted or unsalted), melted
- 3 3/4 cups powdered sugar
- 1 tsp. vanilla extract
- 4 – 6 Tbsp. milk