Description
Delicious ricotta cookies frosted with a creamy mascarpone frosting and topped with mini chocolate chips.
Ingredients
Scale
- ½ cup butter (room temperature)
- ½ cup ricotta cheese
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup mascarpone cheese (room temperature)
- 4 ounces cream cheese (room temperature)
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
- In a large mixing bowl, add the ½ cup butter, ½ cup ricotta cheese, and 1 ¼ cups granulated sugar. Beat until creamed, 1 to 2 minutes.
- Add the 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, and ½ teaspoon almond extract. Beat until the egg and egg yolk are well combined.
- Add the 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt to the wet ingredients and beat just until combined. Scrape down the sides of the bowl and stir in any remnants.
- Using a 1 ½ tablespoon cookie scoop, scoop the cookie dough and plate it 1 ½ to 2 inches apart on the prepared cookie sheet.
- Place in the preheated oven and bake for 10 minutes until the edges of the cookies are golden and the tops are pale.
- Let the cookies cool about 5 minutes on the cookie sheet before transferring to a paper towel or cooling rack to cool completely.
- In a large mixing bowl, add in the 1 cup mascarpone cheese and 4 ounces cream cheese. Beat until combined.
- Add in the 3 cups powdered sugar and ½ teaspoon vanilla extract. Mix on low speed until most of the powdered sugar is incorporated and then turn the mixer on medium and beat until well incorporated and smooth.
- Frost the cookies when they’re completely cooled and add 1 cup mini chocolate chips to the top of each cookie.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
- For the best texture, ensure your butter and cream cheese are at room temperature.
- These cookies can be frozen for up to 3 months, just add the frosting after thawing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg