Description
Sweet, soft, buttery ricotta cookies with a vibrant strawberry glaze made with dried strawberries.
Ingredients
Scale
- 1/2 cup room temperature butter
- 1 cup granulated sugar
- 1 egg
- 8 ounces ricotta cheese (made from whole milk)
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
For the Glaze
- 1.2 ounce bag dried strawberries, processed to a fine powder
- 1 1/2 cups powdered sugar
- 1/4 cup whole milk (or more as needed)
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream butter and sugar together. Add egg, ricotta and vanilla extract and mix until well incorporated.
- In a separate bowl, mix flour, salt and baking powder.
- Add the flour mixture into the mixing bowl gradually, mixing on low until a dough is formed. The dough will be sticky.
- Place rounded tablespoons of dough onto a Silpat or parchment paper lined baking sheet. Bake for 12-13 minutes or until the edges of the cookies are just browning. Transfer to a cooling rack.
For the Glaze
- In a small bowl, mix the dried strawberry powder and powdered sugar. Whisk in the milk, adding more by the tablespoon until the desired consistency is reached. Spoon glaze over warm cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 124
- Sugar: 13g
- Sodium: 87mg
- Fat: 4g
- Saturated Fat: 2.4g
- Unsaturated Fat: 1.3g
- Trans Fat: 0.1g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2.1g
- Cholesterol: 17mg
