Ricotta Cookies With Brown Butter Icing
These ricotta cookies are iced with a brown butter icing. It just takes a few minutes to make the icing, and the flavor is amazing.
Ingredients
- 2 cups all-purpose flour, (255 grams)
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, (113 grams) , softened
- 1 cup granulated sugar, (200 grams)
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- 1 cup ricotta cheese, (about 227 grams)
Brown Butter Icing
- 6 tbsp unsalted butter, (85 grams)
- 1 ½ cups confectioners' sugar, (About 175 grams)
- ½ tsp vanilla extract
- 1 ½ tbsp milk, or more, as needed
Recommended Equipment
Instructions
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl; stir and set aside.2 cups all-purpose flour | 3/4 tsp baking powder | 1/4 tsp baking soda | 1/4 tsp salt
- In a mixing bowl with an electric mixer, beat 1/2 cup of butter and granulated sugar until light and fluffy.1/2 cup unsalted butter | 1 cup granulated sugar
- Beat the egg, 1 teaspoon of vanilla, and almond extract, if using, into the creamed mixture until well blended. Stir in the ricotta cheese and the flour mixture. Beat until blended.1 large egg | 1 tsp vanilla extract | 1/4 tsp almond extract (optional) | 1 cup ricotta cheese
- Drop the dough onto the baking sheet with a small cookie scoop or teaspoon.
- Bake the cookies for 10 to 12 minutes, or until set and lightly browned on the bottoms.
- Meanwhile, melt 6 tablespoons of unsalted butter over medium heat. Cook, stirring constantly, until the sediment begins to brown. Take care that it doesn't get too dark and burn.6 tbsp unsalted butter | 1 cup granulated sugar
- When the sediment is a medium golden brown, remove it from the heat and stir in the confectioners' sugar, vanilla, and 1 1/2 tablespoons of milk. Add a little more milk if too thick.1 1/2 cups confectioners' sugar | 1/2 tsp vanilla extract | 1 1/2 tbsp milk
- Spoon about 1 teaspoon of the icing on each warm cookie. If the icing becomes too thick, reheat over low heat until you have a good consistency for drizzling.
Nutrition
Calories: 144kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 50mgPotassium: 23mgFiber: 0.2gSugar: 13gVitamin A: 212IUCalcium: 28mgIron: 0.5mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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