Prep Time: 40 Minutes
Cooking Time: 16 Minutes
Total Time: 56 Minutes
Yield: 4 Dozen 2" cookies
Ingredients:
| 8 tbsp (1 stick) unsalted butter | 2 cups AP flour |
| 1/2 tsp baking powder | 1/2 tsp baking soda |
| 1 cups granulated sugar | 1 cup of ricotta cheese |
| 1 large egg | 1 1/2 tsp vanilla extract |
| 3/4 tsp kosher salt (glaze) | 1 1/3 cups powdered sugar (glaze> |
| 3 tbsp milk (glaze) | 1/2 tsp vanilla extract (glaze) |
| 1/4 tsp kosher salt (glaze) | Rainbow sprinkles |
1. Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Meanwhile, place 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda in a large bowl and whisk to combine.
2.Add 1 cup granulated sugar to the bowl with butter. Beat with the paddle attachment (or with an electric mixer) on medium speed until lightened in color and fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl with a flexible spatula.
3.Add 1 cup ricotta cheese, 1 large egg, 1 1/2 teaspoons vanilla extract, and 3/4 teaspoon kosher salt. Beat on medium speed until combined, about 2 minutes. Stop the mixer and scrape down the bowl again.
4. Turn the mixer on to the lowest speed. Gradually add the flour mixture and beat until just combined. The dough will be sticky. Fold the dough a few times by hand with the spatula to make sure the flour is completely mixed in. Cover and refrigerate for at least 1 or up to 2 1/2 hours.
5. About 15 minutes before the dough is ready, arrange 2 oven racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 rimmed baking sheets with parchment paper.
6. Bake for 7 minutes. Rotate the baking sheets from front to back and between racks. Bake until evenly golden brown on the bottom and starting to brown around the edges, 5 to 7 minutes more.
7. Scoop out the dough with a 1-tablespoon cookie scoop or by dropping level tablespoons of dough onto the baking sheets. If not using a cookie scoop, roll into a ball. Space out the cookies at least 1 1/2 inches apart on the baking sheets (24 per sheet).
8. (Glaze) Place 1 1/3 cups powdered sugar, 3 tablespoons milk, 1/2 to 3/4 teaspoon vanilla or almond extract, and 1/4 teaspoon kosher salt in a medium bowl and whisk until smooth.
9. (Glaze)Dip and decorate the cookies in batches of 10 (the glaze hardens quickly): Dip the top of a cookie in the glaze and keep the cookie upside down while gently shaking so excess glaze drips back into the bowl. Return the cookie to the rack, glaze-side up. Sprinkle with nonpareils. Dip and decorate the next 9 cookies before before dipping the next batch of cookies. Let sit until the glaze hardens, about 20 minutes.