- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 15 ounces whole milk ricotta cheese
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Step 1: The Velvet Dough Assembly
The foundation of an irresistibly tender texture begins with the creaming method. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened unsalted butter and granulated sugar on medium-high speed for about 3 minutes until pale and exceptionally fluffy. Next, add the whole milk ricotta cheese, eggs, and vanilla extract. Beat on medium speed until the wet mixture is completely smooth and velvety.Actionable Tip: To avoid a grainy texture, thoroughly drain your ricotta cheese through a fine-mesh sieve or cheesecloth for 15 minutes before using it. Removing excess liquid prevents the dough from becoming overly wet and spreading too thin during baking.Step 2: The Perfect Portioning and Bake
In a separate medium bowl, vigorously whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure the leavening agents are evenly distributed. Gradually add these dry ingredients to your wet ricotta mixture, mixing on low speed just until the flour disappears. Overmixing will develop the gluten and result in a tough, rubbery cookie.Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Using a medium cookie scoop (about 1.5 tablespoons), drop the dough onto the baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes.Actionable Tip: The visual cue for perfection here is different from standard cookies. They should be puffed, set, and pale on top, with only the very bottom edges turning a light golden brown. Do not wait for the tops to brown, or they will dry out!Step 3: The Signature Glaze and Garnish
While your cookies are cooling on a wire rack, prepare the sweet icing. In a small bowl, whisk together the powdered sugar, milk, and your choice of vanilla or almond extract. The consistency should be thick but easily dip-able—if it’s too stiff, add milk a half-teaspoon at a time.Once the Ricotta Cookies are completely cool to the touch, dip the top of each cookie directly into the glaze, allowing the excess to drip off. Place them back on the wire rack and immediately top with colorful nonpareils or sprinkles before the icing sets.
