Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the egg, ricotta cheese, almond extract, and vanilla extract. Beat until well combined.
- On low speed, gradually add the flour mixture to the wet ingredients and mix until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 12-15 minutes, until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- While cookies cool, whisk together powdered sugar and almond extract. Add milk, 1 tsp at a time, until you reach the desired consistency.
- Once cookies are completely cool, dip the tops in the glaze or drizzle over them. Let the glaze set before storing.
Nutrition
Notes
Storage: Store cookies in an airtight container at room temperature for up to 4 days.
Full-Fat Ricotta: For the best texture and flavor, use whole milk ricotta cheese.
Cooling: Ensure cookies are completely cool before glazing to prevent the glaze from melting.
Full-Fat Ricotta: For the best texture and flavor, use whole milk ricotta cheese.
Cooling: Ensure cookies are completely cool before glazing to prevent the glaze from melting.