Cinnamon Ricotta Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Brown sugar, lightly packed
  • 3 tbsp Cinnamon
  • 1/2 cup Sugar

• Dairy

  • 1/2 cup Butter
  • 1 cup Ricotta cheese

Found on prettypracticalpantry.com

Description

Ingredients

• 2 cups all-purpose flour
• 1 cup ricotta cheese
• 1/2 cup butter, softened
• 1/2 cup brown sugar, lightly packed
• 1/2 cup sugar (plus half cup for rolling the cookie into before baking)
• 1 egg, large
• 1 teaspoon baking powder
• 3 tablespoons cinnamon

Directions

• Preheat your oven to 350 degrees and prepare a baking sheet by lining it with a Silpat liner or parchment paper. In a large bowl, use a handheld mixer to beat together the butter and both sugars until they become light and fluffy. Add the egg and incorporate well. Add the ricotta and beat into the mixture. Add the dry ingredients, and with the mixer on a low speed, blend into the wet mixture. Just mix until combined; do not over beat the batter. Use a 1.5 tablespoon ice-cream scoop to portion the batter. Roll into balls and roll the balls into the extra half cup of sugar. Place the balls onto the cookie sheet, leaving room for growth. Bake for 13 minutes. Allow to cool for 1 minute on the baking sheet before transferring to a wire cooling rack to finish cooling.

Nutrition