Fluffy Ricotta Cookies (Print Version)

# Ingredients:

01 - 1 teaspoon lemon zest.
02 - 1 cup butter, softened.
03 - 2 teaspoons baking soda.
04 - 3 tablespoons unsalted butter, melted.
05 - 1 tablespoon pure vanilla extract.
06 - 2 cups powdered sugar.
07 - 3/4 teaspoon kosher salt.
08 - 4-5 tablespoons whole milk.
09 - 4 cups flour.
10 - Rainbow or holiday sprinkles.
11 - 1 teaspoon pure vanilla extract.
12 - 1 3/4 cups sugar.
13 - 2 large eggs.
14 - 1 3/4 cups whole milk ricotta cheese.

# Instructions:

01 - Set your oven to 350°F and grab some parchment paper to line two baking sheets.
02 - Combine the flour, salt, and baking soda in a mixing bowl and whisk together.
03 - Mix the butter, sugar, vanilla, lemon zest, and eggs until smooth and fluffy.
04 - Blend the ricotta into the wet mixture until it's evenly incorporated.
05 - Slowly mix in the dry ingredients until the dough is nice and soft.
06 - Use a small scoop to drop dough balls about 2 inches apart onto the parchment-lined sheets.
07 - Pop them in the oven and bake for 10-12 minutes until they’re slightly golden at the edges.
08 - Transfer cookies to a wire rack and let them cool down completely.
09 - Whisk together the powdered sugar, melted butter, milk, and vanilla until smooth.
10 - Carefully dip the tops of the cookies into the icing and shake off any extra glaze.
11 - Place cookies on a rack, then scatter sprinkles over the icing while it’s still wet.
12 - Allow the icing to set completely before eating or storing.

# Notes:

01 - Choose whole milk ricotta to keep the texture rich and creamy.
02 - Make sure the cookies have fully cooled before spreading the icing so it doesn’t melt.

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