Ingredients
- 1 cup butter, softened
- 1 3/4 cups sugar
- 2 eggs
- 2 tsp lemon zest
- 1 tsp vanilla
- 15oz whole milk ricotta
- 3.5 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Glaze
- 2 cups powdered sugar
- 1/4 tsp almond extract
- 4-5 tbsp milk
- rainbow sprinkles
Instructions
- In a large mixing bowl, using a hand mixer or stand mixer, beat together butter and sugar until creamy. Once creamy, add in eggs, lemon zest, and vanilla. Then add in ricotta and beat until smooth.
- In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Slowly add dry ingredients to wet ingredients until all combined and dough forms.
- Refrigerate dough at least 4 hours or overnight.
- Roll into balls and place on parchment lined baking sheet. Bake at 350 for 12-14 minutes. Let cookies cool completely.
- Once completely cooled, make glaze by whisking all ingredients together except the sprinkles. Ice cookies and add sprinkles. Store at room temperature for 24 hours or fridge for longer.
Category: cookies, holiday, christmas
Method: oven
Cuisine: Italian
