Description
Delicious (not so black and white) black and white cookies with ricotta and rainbow sprinkles. We call them “Amerikaner” here in Germany.
Ingredients
Scale
For the dough
- 1/2 cup (120g) butter
- 3/4 cup (150g) sugar
- 1 tsp. vanilla extract
- 1 medium egg
- 1 1/2 cups (200g) all-purpose flour
- 1 tsp. baking powder
- 2.6 oz. (75g) ricotta
For the glaze/decoration
- 1 cup (130g) confectioners’ sugar
- 1 tsp. lemon juice
- 1–2 tbsp. milk
- rainbow sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside.
- Add the butter and sugar to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Add the egg and mix until well combined. Mix the flour with the baking powder and add to the bowl, mix until just combined. Add the ricotta and mix in quickly – do not overmix. Place small portions of dough (max. of 12 at a time) on the baking sheet with enough space in between, flatten a bit with wet fingers and bake for 10-12 minutes. Take out of the oven and let cool down on the baking sheet for couple minutes, then transfer to a wire rack and let cool down completely.
- For the glaze add the confectioners’ sugar, lemon juice, and milk and mix until combined (start with only one tablespoon of milk and add more if needed). Glaze the cookies and sprinkle with rainbow sprinkles. Let dry completely.
Notes
- Enjoy baking!