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Winter Cookie Recipes: Lemon Ricotta and Classic Sugar Cookies
Baking is always better when kids can participate! We love these recipes because they’re delicious, but also fun! Find recipes below for lemon ricotta cookies (which kids can "paint" with glaze and decorate with sprinkles once they're cooled), and the always-versatile sugar cookies. Little bakers will have so much fun rolling, cutting, and decorating. They can use cookie cutters for any occasion, and even color the cookie dough and/or icing and add fun sprinkles!
Classic Sugar Cookies:
Ingredients
Cookies:
2 cups cold butter cubed
2 cups granulated sugar
2 eggs
3 teaspoon vanilla or almond extract
3 tsp baking powder
1/2 tsp salt
6 cups all purpose flour
optional: food dye
Icing (optional):
2 cups powdered sugar
1 1/2 tbs water
2 tbs light corn syrup
Directions
Preheat oven to 350 degrees.
Grease cookie sheets.
Blend sugar and butter in a large mixing bowl until light and fluffy.
Add eggs, vanilla, baking powder and salt until smooth. If coloring the dough, add food dye now as desired.
Turn mixer to low speed and slowly blend in flour until dough is properly blended.
Divide the dough into 3-4 sections. On a floured work space, roll the dough until approx 1/3 in thick.
Use cookie cutter(s) to cut out shapes. Place cookies on baking sheet.
Bake cookies for 8-10 minutes, or until edges are slightly golden.
Decorate with sprinkles or icing.
Icing: In a bowl, whisk powdered sugar, water and corn syrup until smooth (optional: add food dye if desired ).
Spread or pipe onto cooled cookies.
Lemon Ricotta Cookies:
Ingredients
2 cups sugar
1 cup butter softened
15 oz ricotta cheese
2 tsp vanilla extract
2 eggs
4 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups confectioners sugar
3 tbs milk (can substitute with almond or oat milk)
1 tsp lemon extract
colored sugar crystals
Directions:
Preheat oven to 350 degrees.
Grease cookie sheets.
Blend sugar and butter in a large mixing bowl. Then turn up speed until mixture is light and fluffy.
Blend in ricotta cheese, vanilla and eggs.
On low speed, add baking powder and salt. Then slowly add flour until mixture is doughy.
Place 1 tbs balls of dough 2 inches apart on cookie sheet.
Bake 15 minutes or until golden brown.
Let cookies cool. Then mix confectioners sugar, milk and lemon extract until smooth.
Spread cookies with glaze and sprinkle with sugar crystals.
Printable downloads for both recipes: