Soft and moist ricotta cheese cookies have a cake-like texture and sweet taste. Topped with a light frosting they are a classic Christmas cookie perfect for sharing!
Preheat the oven to 350°F and line a large cookie sheet with parchment paper. In a large bowl, cream together the butter and sugar. Then mix in the eggs, vanilla and ricotta cheese.
In a separate bowl, mix together the dry ingredients (flour, baking soda and salt). Then add to the wet ingredients and mix just until combined. Chill dough at least 30 minutes, up to 24 hours.
Using a large spoon or cookie scoop, drop the dough onto the greased cookie sheet. Use another spoon or your finger to help the dough onto the pan.
Bake for 9-10 minutes, or until the bottoms get lightly golden brown. Allow to sit on the pan for 2 minutes and then transfer to a cooling rack.
Frosting:
Whip together the softened cream cheese, softened butter, almond extract and powdered sugar in a large bowl.
Then spread over the cookies once they have cooled.
Notes
Add sprinkles or chopped nuts to the tops if desired. To make a glaze instead of frosting:
2 cups powdered sugar
1 Tablespoon melted butter
2-3 Tablespoons milk
1 teaspoon almond or vanilla extract
Instructions: Whisk all ingredients together in a large bowl until smooth. Then drizzle or spoon on top of cookies.