Ingredients
Method
1. The Creaming and Hydration Phase
Preheat your oven to 350°F (175°C). In a large stand mixer, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale yellow. Add the Ricotta cheese, eggs, and your choice of extract (Anise or Almond). Beat on medium speed for about 2 minutes. Actionable Tip: Don't rush this step! The air incorporated during the creaming process is what gives these Italian Cookies their legendary lift without becoming heavy like a standard sugar cookie.2. The Gentle Fold and Portioning
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on the lowest speed just until the flour disappears. Use a small cookie scoop to drop rounded tablespoons onto a parchment-lined baking sheet. Personalized Recommendation: Keep the mounds relatively small (about 1 inch in diameter). They will puff up significantly in the oven, and the smaller size ensures a better glaze-to-cookie ratio in every bite.3. The Flash Bake and Glazing
Bake for 10 to 12 minutes. The cookies should remain pale on top but have a very light golden hue on the bottom. While the cookies cool on a wire rack, whisk together 2 cups of powdered sugar and 3 tablespoons of milk to create a thick, pourable glaze. Dip the cooled cookie tops into the glaze and immediately shower them with rainbow sprinkles. Pro Tip: Ensure the cookies are completely cool before glazing; otherwise, the icing will melt off, and you'll lose that beautiful, opaque white finish.
Notes
