D'Open Kitchen

COOKING FOR THE SOUL

Ricotta Cookies

Name: Ricotta Cookies
Ingredients: 115 g butter (softened); 190 g sugar; 1 eggs; 200 g ricotta cheese; 1 tbsp. vanilla extract; 250 g all-purpose flour; 0.5 tsp. baking powder; 0.5 tsp. baking soda; 3 tbsp. milk; 165 g powdered sugar; 1 tsp. almond extract; Garnish; Sprinkles

Recipe by

Trish yee

Indulge in the delicate charm of our Ricotta Cookies recipe. These tender delights are crafted with care, infusing the creamy essence of ricotta cheese into every bite. The cookies offer a perfect balance of softness and subtle sweetness, evoking the warmth of homemade baking. Whether savoured as an afternoon treat or shared with loved ones, our Ricotta Cookies promise a delightful fusion of comfort and sophistication, embodying the heart of classic baking with a touch of creamy elegance.

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Course Dessert

Cuisine Italian

Ingredients

FOR THE COOKIES

115 g butter softened
190 g sugar
1 eggs
200 g ricotta cheese
1 tbsp. vanilla extract
250 g all-purpose flour
0.5 tsp. baking powder
0.5 tsp. baking soda

FOR THE GLAZE

3 tbsp. milk
165 g powdered sugar
1 tsp. almond extract
Garnish
Sprinkles

Instructions

Preheat oven to 180°C.
In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; mix until well combined. In a separate medium bowl, combine the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture; mix well. Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart.
Bake 8-10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
In a medium bowl, whisk the milk, powdered sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set upright back on the wire rack. Immediately top with sprinkles. Repeat for remaining cookies.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.