They're fluffy, lightly sweet, and full of Italian-American bakery vibes
Ingredients
8 tablespoons (1 stick) unsalted butter, room temperature
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
1 cup ricotta cheese (whole milk-style preferred)
1 large egg
1 1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 1/3 cups powdered sugar
3 tablespoons milk
1/2 to 3/4 teaspoon vanilla or almond extract
1/4 teaspoon kosher salt
Nonpareils or colored sanding sugar, for topping
Instructions
Place 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda in a large bowl and whisk to combine.
Place 1 stick room temperature unsalted butter and 1 cup granulated sugar in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment (or with an electric mixer) on medium speed until lightened in color and fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl with a flexible spatula.
Add 1 cup ricotta cheese, 1 large egg, 1 1/2 teaspoons vanilla extract, and 3/4 teaspoon kosher salt. Beat on medium speed until combined, about 2 minutes. Stop the mixer and scrape down the bowl again.
Turn the mixer on to the lowest speed. Gradually add the flour mixture and beat until just combined. The dough will be sticky. Fold the dough a few times by hand with the spatula to make sure the flour is completely mixed in. Cover and refrigerate for at least 1 or up to 2 1/2 hours.
About 15 minutes before the dough is ready, arrange 2 oven racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 rimmed baking sheets with parchment paper.
Scoop out the dough with a 1-tablespoon cookie scoop or by dropping level tablespoons of dough onto the baking sheets. If not using a cookie scoop, roll into a ball. Space out the cookies at least 1 1/2 inches apart on the baking sheets (24 per sheet).
Bake for 7 minutes. Rotate the baking sheets from front to back and between racks. Bake until evenly golden brown on the bottom and starting to brown around the edges, 5 to 7 minutes more.
Let cool on the baking sheets for 3 minutes. Transfer to wire racks and let cool completely, about 30 minutes.
Place 1 1/3 cups powdered sugar, 3 tablespoons milk, 1/2 to 3/4 teaspoon vanilla or almond extract, and 1/4 teaspoon kosher salt in a medium bowl and whisk until smooth.
Dip and decorate the cookies in batches of 10 (the glaze hardens quickly): Dip the top of a cookie in the glaze and keep the cookie upside down while gently shaking so excess glaze drips back into the bowl. Return the cookie to the rack, glaze-side up. Dip the next 9 cookies, then sprinkle with nonpareils. Let sit until the glaze sets, about 20 minutes.
