STREAMING NOW: Simply Nigella
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These are a soft, cake-like cookies. They are absolutely yummy. I got this recipe from The Canadian Baker.”
READY IN:
29mins
SERVES:
24
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preparation:.
  2. In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta and vanilla, beating well after each.
  3. In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into ricotta mixture.
  4. Drop by generous 1 tbsp (15 mL) onto parchment paper–lined rimless baking sheets. Bake in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Transfer to racks and let cool.
  5. Icing:.
  6. In bowl, beat cream cheese with butter. Beat in icing sugar until creamy; beat in vanilla. Divide into thirds; tint each desired pastel colour. Spread over tops of cookies. Refrigerate until icing is firm, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days.).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: