Nutella Ricotta Cookies ___

Nutella Ricotta Cookies


For the Cookies:

  • 1 cup sugar
  • 2 cups all purpose flour
  • 1.25 cups ricotta cheese
  • 0.5 cup Nutella
  • 1 stick Unsalted Butter softened
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • 2 teaspoons baking Powder
  • 1 teaspoon salt

For the Icing:

  • 1.5 cups confectioners sugar
  • 2 tablespoons milk
  • rainbow sprinkles (preferred)


Preheat oven to 350 degrees F.

In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.

   Increase speed to high; beat until light and fluffy, about 5 minutes. At medium speed, beat in ricotta, Nutella, vanilla, and eggs until well combined.

   Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.

   Drop dough by level tablespoons, or with an ice cream scoop about 2 inches apart, onto ungreased large cookie sheet. Bake about 12-15 minutes (cookies will be soft on the inside). With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough.

   When cookies are cool, prepare icing: In small bowl, stir confectioners sugar and milk until smooth. With small metal spatula or knife, spread icing on cookies; sprinkle with sprinkles of your choice. Set cookies aside to allow icing to dry completely, about 1 hour.