This post originally appeared on I Heart Naptime on July 23, 2015.
I’m so excited to be sharing a yummy cookie recipe with you today–one that is easy, delicious, and impressive! These cookies are awesome. Like the cousin to the sugar cookie, they are huge, puffy and soft, and have a hint of tartness. My cousin shared this recipe with me this year and I instantly wanted it. They are unique but super tasty.
Preheat the oven to 350 degrees. First you mix the wet ingredients–butter, sugar, eggs, vanilla and ricotta cheese. It starts to smell like you’re making chocolate chip cookies! Then you mix the dry ingredients (flour, baking soda, salt) in a separate bowl and then mix them together. It smells so great…
After you’ve mixed up this simple dough, you will take a larg-ish spoon and drop the dough onto a greased cookie sheet. But it’s a little sticky so I actually pushed the dough off with my finger. You get the hang of it. I did pretty large drops of dough because I wanted big cookies.
Bake for 10 minutes until the bottoms get brown. It will seem a little doughy in the middle at first but it sets up after it cools. And wait until they are completely cool to add the frosting. And don’t taste a cookie and decide it’s no good–they are a bit bland but the frosting changes everything! It’s basically a vehicle for awesome frosting.
Whip up the frosting with softened cream cheese, softened butter, almond extract, and powdered sugar. The frosting will be thick. Then spread with a knife over a cooled cookie and enjoy!
We love these cookies for big family dinners–they are big enough that one is the perfect serving size!
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 1 15 oz container Ricotta Cheese
- 4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 4 oz. cream cheese, softened
- ½ cup butter, softened
- 1 tsp almond extract
- 1-2 cups powdered sugar
- Mix wet and dry ingredients in separate bowls, then mix together. Spoon large blobs of dough onto a greased cookie sheet. Bake for 10 minutes in a 350 oven until the bottoms turn brown. Let them cool and then frost with the frosting after. The frosting makes all the difference!