Ricotta Cookies

2 cups white sugar

1 cup butter, softened

15 ounces ricotta cheese

2 teaspoons vanilla extract

2 eggs

4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

For Decorating:

2 cups powdered sugar

4 tablespoons milk, plus more if needed

Preheat oven to 350° F.

In the bowl of a stand mixer (or in a large bowl with an electric mixer), beat together sugar and butter and on low speed until combined. Increase speed to high and beat until light and fluffy, about five minutes. Scrape the sides and bottom of the bowl with a rubber spatula and stir gently. Add ricotta, vanilla, and eggs and beat on medium speed until combined. Scrape the bowl again.
Add flour, baking powder, and salt. Return mixer to low speed and continue to beat until dough forms.
Drop the dough into small scoopfuls onto the lined baking sheets. Place 12 on each baking sheet, leaving space between each scoop of dough.
Bake in preheated oven until cookies are very lightly golden, about 13-16 minutes (cookies will be soft). Using a spatula, carefully transfer cookies to wire rack to cool before decorating.
When cookies are completely cool, prepare the icing. In a small bowl, whisk together the powdered sugar and milk until smooth. If the mixture is too thick, add a little more milk. If it’s too thin, add more powdered sugar. Spread a little icing over each cookie, then top with sprinkles while the icing is still wet.
Allow the icing to dry completely before storing cookies in an airtight container.