Ricotta cookies

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693

Makes around 18


For the cookies:

230g unsalted butter, softened

260g caster sugar
Zest of 1 lemon
2 large eggs

2 tsp vanilla extract
425g ricotta
490g plain flour
2 tsp bicarbonate of soda

¼ tsp salt

 

For the icing:

230g icing sugar
4-5 tbsp milk
40g unsalted butter, melted

1 tsp vanilla extract

 

To decorate:

Sprinkles


  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6 and line two baking trays with non- stick parchment paper.
  2. In a large bowl, beat together the butter, sugar and lemon zest until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add the vanilla extract and the ricotta. Mix until well combined.
  5. Sieve in the flour, bicarbonate of soda and salt. Mix until just combined.
  6. Take one tablespoon of dough, roll into a ball and place onto the prepared tray. Continue until all the dough is rolled.
  7. Place the tray in the fridge and allow the cookies to chill for 10 minutes.
  8. Remove from the fridge and bake for 10-12 minutes or until the bottoms of the cookies are lightly golden.
  9. Allow to cool for five minutes on the tray before transferring to a wire rack.
  10. For the icing, whisk together the icing sugar, milk, butter and vanilla until smooth.
  11. Dip the tops of the cookies into the icing and decorate with sprinkles.
  12. Allow the icing to dry, then store in an airtight container.

Per Serving

355kcals, 14.9g fat (9.1g saturated), 49.5g carbs (27.4g sugars), 6.4g protein, 0.7g fibre, 0.297g sodium