Vanilla Bean Ricotta Cookies
"A soft vanilla bean ricotta cookie topped with vanilla bean icing. A perfect dessert for your Easter Brunch. These are very similar to the Lemon Ricotta cookies I make at Easter as well. Soft and fluffy - you could tint the icing in pastels to make them festive!"
This ricotta cookie recipe is so moist that you will think that you accidentally made cake. Your whole family will enjoy the sweetness of this ricotta cookies recipe, and they won't even realize that it's made with delicious ricotta cheese.
We are so happy to hear that you enjoyed the Vanilla Bean Ricotta Cookies recipe! Since you liked that recipe, we think you might also enjoy trying out a few other dessert ideas that incorporate similar flavors or textures.
For starters, if you enjoy the creamy texture of ricotta in baking, you might want to try making a Lemon Ricotta Cake. This cake is moist and tender, with a subtle tanginess from the lemon that pairs beautifully with the rich ricotta. It's a great option for a brunch or afternoon tea with friends.
Another dessert recipe we recommend is Cannoli Dip. This creamy and decadent dip is made with ricotta cheese, powdered sugar, and a touch of vanilla extract. Serve it with broken pieces of cannoli shells or fresh fruit for dipping. It's perfect for a party or gathering where you want a crowd-pleasing dessert that's easy to make.
Finally, if you're looking for a dessert that's a bit more unique and elegant, we suggest trying your hand at making a Ricotta Cheesecake. This twist on traditional cheesecake is lighter and fluffier, thanks to the ricotta cheese. Top it with fresh berries or a drizzle of honey for a beautiful and delicious dessert that's sure to impress your guests.
We hope you enjoy trying out these dessert recipes and expanding your baking repertoire! Let us know how they turn out for you. Happy baking!
Yields40 cookies
Preparation Time15 min
Chilling Time30 min
Cooking Time15 min
Ingredients
- 2½ cups all-purpose flour
- 1½ teaspoon baking powder
- 1 tsp salt
- 1 stick unsalted butter, softened to room temp
- 1 3/4 cup granulated sugar
- 2 whole eggs, plus one egg white
- 1 (15-ounce) container whole milk ricotta cheese, drained preferably overnight
- 2 tsp vanilla bean paste
- GLAZE:
- 1½ cups powdered sugar, more or less to get ideal icing consistency
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Place the ricotta cheese in a strainer over a bowl and place in the fridge overnight (or a couple hours) to drain out all the excess liquid. You can skip this if you have high quality ricotta at your store.
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Place oven racks in the upper portions of your oven. Preheat the oven to 375 degrees F. (You will reduce heat to 350 when you put the cookies in)
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COOKIES:
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In a medium bowl combine the flour, baking powder, and salt. Set aside.
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In the bowl of a standing mixer, add butter and beat on medium for 10 seconds.
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With the mixer running on medium, slowly pour in the sugar. Beat the butter and sugar for 2 minutes, stopping once to scrap down the sides of the bowl. You should get a nice and fluffy result. Add the eggs, 1 at a time, beating until incorporated.