These make the perfect Christmas cookies. This delicious recipe makes 50 cookies, which makes this the perfect recipe to make for gifts and cookie boxes. I love the rainbow sprinkles, but if you wanted to make them even more festive, swap them out for some white, red, and green ones. Anytime I have a recipe that calls for ricotta cheese, I get asked if cottage cheese is a substitute. While I am totally a do-what-works-best-for-you type of person, I urge you to stick with these as written. The ricotta is perfect in this recipe and I have not tested them with anything else.
Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the wet ingredients. Beat the butter and sugar together using a hand mixer or stand mixer until light and fluffy. Then beat in the ricotta cheese, followed by the eggs one at a time. Finally beat in the vanilla extract. Be sure to scrape down the sides and bottom of the bowl to combine everything thoroughly. Combine the wet and dry ingredients. Add the flour mixture to the bowl of wet ingredients all at once. Beat on low only long enough so that there isn’t any loose flour. Then turn the mixer up all the way and beat until just combined. Bake the cookies. Roll the dough into one-inch balls and bake them for about 8-10 minutes. After baking, allow the cookies to cool for two minutes on the cookie sheet before transferring them to a cooling rack. Make the glaze. While the cookies are cooling, Whisk together the powdered sugar, milk, and almond extract for the glaze. Frost the cookies. Once the cookies are cool to the touch, dip them in the glaze. Then top with the sprinkles and return to the cooling rack for the glaze to harden.
Start by whisking your flour in the container or bag it is stored in. Use a spoon to scoop the flour from its container into the dry measuring cup. Use the flat edge of a spatula to level it off.
Freezing
While I do not recommend freezing this as dough, the cookies themselves freeze great. Place them in a single layer after glazing them. Freeze them for four hours to flash freeze them. Then transfer them from the single layer tray to a freezer safe container, stacking them as needed. Store them in the freezer for up to three months for best results. When ready to eat the cookie will thaw quickly on the counter top.
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