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\u2026 what more could you want!? ;)Ricotta Cookies | Bake to the rootsTo 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 \u2013 I can never stop after just one. Here you need two or three (or even more) to satisfy your cookie cravings :PI\u2019m sure many disciplined people in the world can stop after one of these cookies \u2013 I\u2019m not one of them. That\u2019s the only negative I can think of here. The cookies are simply too damn delicious to stop after just one ;PRicotta Cookies | Bake to the rootsRicotta 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\u2026 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\u2019s what I am telling myself when grabbing the third cookie in a row\u2026Ricotta Cookies | Bake to the rootsAnyway. 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\u2026 even though you get about 40 cookies with the recipe below. Strange phenomenon ;)The cookies here are flavored with vanilla extract \u2013 pretty basic, I know. If you want to try something different, you\u2019re 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\u2019s certainly delicious too. Just give it a try!Click on the picture to get to the recipe \u2013Click on the picture to get to the recipe \u2013Even though I prefer larger cookies, I got a lot of smaller cookies here on the blog as well. Cute and petite \ud83d\ude09 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 temperature3\/4 cup (150g) sugar1 cup (250g) ricotta cheese1 large egg1 tsp. vanilla extract2 cups (260g) all-purpose flour1\/2 tsp. baking powder1\/2 tsp. baking soda1\/4 tsp. saltFor the decoration:1 1\/3 cups (175g) confectioners\u2019 sugar (plus more if needed)1\/2 tsp. vanilla extract1-3 tbsp. heavy creamsome rainbow sprinkles(etwa 40 Cookies)F\u00fcr den Teig:120g weiche Butter150g Zucker250g Ricotta1 Ei (L)1 TL Vanille Extrakt260g Mehl (Type 405)1\/2 TL Backpulver1\/2 TL Natron1\/4 TL SalzF\u00fcr die Dekoration:175g Puderzucker (ggf. etwas mehr)1\/2 TL Vanille Extrakt1-3 EL Schlagsahneeinige bunte StreuselRicotta Cookies | Bake to the rootsRicotta Cookies | Bake to the rootsDIRECTIONS \/ ZUBEREITUNG1. 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 \u2013 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\u00b0F (180\u00b0C). 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 \u2013 they can get some color around the edges but should stay quite \u00bbblonde\u00ab on top \ud83d\ude09 The cookies will still be soft, but that is ok \u2013 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\u2019 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 \u2013 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\u2019t 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 gro\u00dfen Sch\u00fcssel f\u00fcr 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 gro\u00dfen Sch\u00fcssel dazugeben und unterheben. Die Sch\u00fcssel abdecken und f\u00fcr etwa 2 Stunden in den K\u00fchlschrank stellen.2. Den Ofen auf 180\u00b0C (350\u00b0F) Ober-\/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Mit einem kleinen Cookie Scoop\/Eisportionierer* oder einem Essl\u00f6ffel kleine Teigportionen mit etwas Abstand zueinander auf das vorbereitete Blech setzen. Den restlichen Teig zur\u00fcck in den K\u00fchlschrank stellen.3. Die Cookies f\u00fcr etwa 12-14 Minuten backen. Die Cookies d\u00fcrfen an den R\u00e4ndern etwas Farbe bekommen haben \u2013 obendrauf sollten sie allerdings recht hell bleiben. Die Cookies werden noch recht weich sein zum Ende der Backzeit, aber das ist ok \u2013 sie werden beim Abk\u00fchlen fester. Die Cookies aus dem Ofen holen und auf dem Blech ein wenig abk\u00fchlen lassen, dann auf ein Kuchengitter setzen und komplett ausk\u00fchlen lassen. Den Vorgang mit dem restlichen Teig wiederholen, bis der gesamte Teig aufgebraucht ist.4. F\u00fcr die Glasur den Puderzucker mit Vanille Extrakt und etwas Sahne verr\u00fchren. Mehr Sahne hinzuf\u00fcgen, bis eine glatte, nicht zu fl\u00fcssige 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 f\u00fcr max. 3 Tage aufbewahren.Hinweis: Wer nicht alle Cookies auf einmal backen m\u00f6chte, kann ungebackene Teigportionen einfach einfrieren und bis zu 3 Monate im Tiefk\u00fchler aufbewahren. Die Backzeit f\u00fcr gefrorene Teigkugeln ist ggf. eine Minute l\u00e4nger ;)Ricotta Cookies | Bake to the rootsRicotta Cookies | Bake to the rootsCraving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!Here is a version of the recipe you can print easily. Printclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid iconDescriptionIf 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!For the batter:1\/2 cup (120g) butter, at room temperature3\/4 cup (150g) sugar1 cup (250g) ricotta cheese1 large egg1 tsp. vanilla extract2 cups (260g) all-purpose flour1\/2 tsp. baking powder1\/2 tsp. baking soda1\/4 tsp. saltFor the decoration:1 1\/3 cups (175g) confectioners\u2019 sugar (plus more if needed)1\/2 tsp. vanilla extract1\u20133 tbsp. heavy creamsome rainbow sprinkles1. 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 \u2013 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\u00b0F (180\u00b0C). 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 \u2013 they can get some color around the edges but should stay quite \u00bbblonde\u00ab on top \ud83d\ude09 The cookies will still be soft, but that is ok \u2013 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\u2019 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 \u2013 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.NotesIf you don\u2019t 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 \ud83d\ude09 Links marked with an asterisk (*) are affiliate links (advertising\/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.Ricotta Cookies | Bake to the rootsRicotta Cookies | Bake to the rootsRicotta Cookies | Bake to the roots<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u2026 what […]<\/p>\n","protected":false},"author":1,"featured_media":360,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-359","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=359"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/359\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/360"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}