Cookies come in all sizes, all types of flavors, and are made with many different ingredients. These Simple & Easy Ricotta Rookies are perhaps a little smaller and more colorful than my usual cookies, but no less delicious! I can really recommend these little fellas! Great flavor, great texture, and they look fun too… what more could you want!? ;)
To be honest, I tend to prefer larger cookies. Typical American cookies, something like big chocolate chip cookies. You take one out of the cookie jar, nibble on it for a while, and all is well. These smaller cookies are actually dangerous for me – I can never stop after just one. Here you need two or three (or even more) to satisfy your cookie cravings :P
I’m sure many disciplined people in the world can stop after one of these cookies – I’m not one of them. That’s the only negative I can think of here. The cookies are simply too damn delicious to stop after just one ;P
Ricotta Cookies like these here are not only different to (e.g.) regular chocolate chip cookies (and other cookies) because of the size difference, but the texture is also different. Classic chocolate chip cookies, for example, have this crunchy exterior and soft and chewy interior. At least when I bake them ;P These cookies here are different. Ricotta cookies have a fluffy texture. When you eat one of them, it will melt in your mouth… pretty much like a small and fluffy cake. Very different from other cookies.
Perhaps the texture of the cookies is to blame for the fact that you can (or even have to) eat several cookies at a time. Something that is dissolving quickly in your mouth requires to be eaten over and over again to prolong the flavor experience ;P That’s what I am telling myself when grabbing the third cookie in a row…
Anyway. We love these simple ricotta cookies here. When a batch of them ends up in the cookie jar, they are gone quite quickly. Almost as if they never existed… even though you get about 40 cookies with the recipe below. Strange phenomenon ;)
The cookies here are flavored with vanilla extract – pretty basic, I know. If you want to try something different, you’re very welcome to do so. A little less vanilla and some additional almond extract works as well. Or perhaps a few chopped pistachios or other nuts? That’s certainly delicious too. Just give it a try!
Even though I prefer larger cookies, I got a lot of smaller cookies here on the blog as well. Cute and petite ;) Have you tried my delicious Peanut Butter Cookies yet? Or my Amaretti Cookies? Both are really delicious and bite-sized..
INGREDIENTS / ZUTATEN
(about 40 cookies)
For the batter:
1/2 cup (120g) butter, at room temperature
3/4 cup (150g) sugar
1 cup (250g) ricotta cheese
1 large egg
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
For the decoration:
1 1/3 cups (175g) confectioners’ sugar (plus more if needed)
1/2 tsp. vanilla extract
1-3 tbsp. heavy cream
some rainbow sprinkles
(etwa 40 Cookies)
Für den Teig:
120g weiche Butter
150g Zucker
250g Ricotta
1 Ei (L)
1 TL Vanille Extrakt
260g Mehl (Type 405)
1/2 TL Backpulver
1/2 TL Natron
1/4 TL Salz
Für die Dekoration:
175g Puderzucker (ggf. etwas mehr)
1/2 TL Vanille Extrakt
1-3 EL Schlagsahne
einige bunte Streusel
DIRECTIONS / ZUBEREITUNG
1. Add butter and sugar to a large bowl and mix on high for 4-5 minutes until very light and fluffy. Add the ricotta, egg, and vanilla extract and continue mixing for 2-3 minutes. Combine flour, baking powder, baking soda, and salt – add to the large bowl and fold in. Cover the bowl and place in the fridge for 2 hours.
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Use a small cookie scoop* or tablespoon and place dough portions with some space in between on the baking sheet. Place the remaining dough back into the fridge.
3. Bake the cookies for 12-14 minutes – they can get some color around the edges but should stay quite »blonde« on top ;) The cookies will still be soft, but that is ok – they firm up when cooling down. Take the cookies out of the oven and let them cool down for a moment on the baking sheet, then transfer to a wire rack and let them cool down completely. Repeat with remaining dough until all dough has been used.
4. For the glaze mix the confectioners’ sugar with vanilla extract and some heavy cream. Add more heavy cream until you got a smooth glaze that is not too runny. Brush the cookies with the glaze and decorate them with some rainbow sprinkles – work in batches or the sprinkles might not stick properly. Let the glaze dry completely. Store the cookies in a cookie box for up to 3 days.
Note: If you don’t want to bake all cookies at once, you can freeze dough balls and store them for up to 3 months in the fridge. The baking time for frozen dough balls might be a minute longer ;)
1. Butter und Zucker in einer großen Schüssel für etwa 4-5 Minuten hell und luftig aufschlagen. Ricotta, Ei und Vanille Extrakt dazugeben und etwa 2-3 Minuten weiter aufschlagen. Mehl, Backpulver, Natron und Salz mischen, zur großen Schüssel dazugeben und unterheben. Die Schüssel abdecken und für etwa 2 Stunden in den Kühlschrank stellen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Mit einem kleinen Cookie Scoop/Eisportionierer* oder einem Esslöffel kleine Teigportionen mit etwas Abstand zueinander auf das vorbereitete Blech setzen. Den restlichen Teig zurück in den Kühlschrank stellen.
3. Die Cookies für etwa 12-14 Minuten backen. Die Cookies dürfen an den Rändern etwas Farbe bekommen haben – obendrauf sollten sie allerdings recht hell bleiben. Die Cookies werden noch recht weich sein zum Ende der Backzeit, aber das ist ok – sie werden beim Abkühlen fester. Die Cookies aus dem Ofen holen und auf dem Blech ein wenig abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Den Vorgang mit dem restlichen Teig wiederholen, bis der gesamte Teig aufgebraucht ist.
4. Für die Glasur den Puderzucker mit Vanille Extrakt und etwas Sahne verrühren. Mehr Sahne hinzufügen, bis eine glatte, nicht zu flüssige Glasur entsteht. Die Kekse mit der Glasur bestreichen und mit einigen bunten Streuseln dekorieren. Es empfiehlt sich hier, die Cookies nach und nach zu glasieren und zu dekorieren, damit die Glasur zwischendurch nicht zu schnell antrocknet. Die fertig dekorierten Cookies komplett trocknen lassen, dann in einer luftdichten Keksdose für max. 3 Tage aufbewahren.
Hinweis: Wer nicht alle Cookies auf einmal backen möchte, kann ungebackene Teigportionen einfach einfrieren und bis zu 3 Monate im Tiefkühler aufbewahren. Die Backzeit für gefrorene Teigkugeln ist ggf. eine Minute länger ;)
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Here is a version of the recipe you can print easily.
Print
Simple & Easy Ricotta Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 03:00
- Yield: 40 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
If you want/need a large batch of delicious and easy-to-prepare cookies, you should take a look at these easy Ricotta Cookies. They are so good!
Ingredients
For the batter:
1/2 cup (120g) butter, at room temperature
3/4 cup (150g) sugar
1 cup (250g) ricotta cheese
1 large egg
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
For the decoration:
1 1/3 cups (175g) confectioners’ sugar (plus more if needed)
1/2 tsp. vanilla extract
1-3 tbsp. heavy cream
some rainbow sprinkles
Instructions
1. Add butter and sugar to a large bowl and mix on high for 4-5 minutes until very light and fluffy. Add the ricotta, egg, and vanilla extract and continue mixing for 2-3 minutes. Combine flour, baking powder, baking soda, and salt – add to the large bowl and fold in. Cover the bowl and place in the fridge for 2 hours.
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Use a small cookie scoop* or tablespoon and place dough portions with some space in between on the baking sheet. Place the remaining dough back into the fridge.
3. Bake the cookies for 12-14 minutes – they can get some color around the edges but should stay quite »blonde« on top ;) The cookies will still be soft, but that is ok – they firm up when cooling down. Take the cookies out of the oven and let them cool down for a moment on the baking sheet, then transfer to a wire rack and let them cool down completely. Repeat with remaining dough until all dough has been used.
4. For the glaze mix the confectioners’ sugar with vanilla extract and some heavy cream. Add more heavy cream until you got a smooth glaze that is not too runny. Brush the cookies with the glaze and decorate them with some rainbow sprinkles – work in batches or the sprinkles might not stick properly. Let the glaze dry completely. Store the cookies in a cookie box for up to 3 days.
Notes
If you don’t want to bake all cookies at once, you can freeze dough balls and store them for up to 3 months in the fridge. The baking time for frozen dough balls might be a minute longer ;)
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