Italian Ricotta Mini Cakes (Cookies)

1. 1

   1. Cookies: Preheat oven to 350 degrees and lightly grease two baking sheets (or line with parchment). I use nonstick cooking spray, and it works great.

2. 2

   2. Whisk flour, baking soda, baking powder, and salt together; set aside.

3. 3

   3. Beat butter and granulated sugar together until blended. Add ricotta, egg, and vanilla and beat until blended. On low speed, add flour mixture.

4. 4

   4. Drop by tablespoons onto cookie sheets and bake at 350 degrees until golden brown around the edges, about 14 minutes. Let cool on sheets for three minutes, then place them on a cooling rack to cool completely.

5. 5

   5. Icing: Whisk powdered sugar and milk until smooth. Dip centers of cookies in-glaze will slowly spread down the sides. Let glaze harden.

6. 6

   Notes:

7. 7

   I divided up the dough into two bowls when fully mixed and added food coloring to each bowlOne red, one green - for Christmas. It was really tough to stir, but worth the effort! They came out gorgeous. A tip though if you want to add sprinkles after you ice the cookies - do it before the icing dries or it will not stick!! Another thing - I can't remember if I turned the heat down to 325 or not so if you cook at 350, just keep an eye on them. They are delicious cookies!! Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.