Pink Frosted Cookies
Celebrate any occasion with these melt-in-your mouth pink frosted cookies. These soft ricotta cookies are topped with a pretty pink butter frosting and matching sprinkles!
Ingredients
For the cookies
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs, room temperature
- 1 15 ounce ricotta cheese, full fat
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
For the Frosting
- ¼ cup butter, softened
- 3 to 4 cups powdered sugar
- ½ tsp vanilla extract
- ¼ tsp almond extract
- Strawberry jam or raspberry jam
- 3 to 4 TBSP 2% milk
- Red food coloring, optional
- Pink colored sprinkles, optional
Equipment
Instructions
- Preheat the oven to 350 degrees F and grease baking sheets.
- Cream together the butter and sugar in a large bowl for about 5-7 minutes until light and fluffy.
- Add 1 egg at a time, beating well between.
- Beat in the ricotta and extracts.
- In a separate bowl, combine the flour, salt, and baking soda.
- Gradually add the flour mixture to the creamed mixture and mix until just combined.
- Drop a tablespoon of cookie dough per cookie onto the prepared sheets, making sure to leave 2-inches between each cookie.
- Bake the cookies at 350 degrees F for 11-14 minutes or until lightly browned.
- Transfer the baked cookies to wire racks to cool completely.
- Add the frosting ingredients to a large bowl to cream together, adding just enough milk to achieve a spreadable consistency. Adjust as needed.
- Add a drop of red food coloring to the frosting if you want a deeper “pink” frosting.
- Frost the cooled cookies and decorate them immediately with the pink sprinkles (optional) to serve or store.
Notes
Sandy’s tips:
- Storage: Keep leftover pink frosted cookies in an airtight container in the fridge for up to a week. Unfrosted ricotta cookies can be stored in an airtight container at room temperature for 3-4 days.
- Freeze: For longer storage, freeze the cooled cookies (without the frosting) in a single layer before transferring to a freezer-safe bag or container - they’ll last for up to 3 months. Thaw them at room temperature and then frost and decorate with pink sprinkles before serving again.
- Uniform-sized cookies: Use a cookie scoop to create uniform sized cookies that will bake evenly at the same rate and look more appealing.
Nutrition Facts
Calories: 134kcal, Carbohydrates: 28g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 130mg, Potassium: 21mg, Fiber: 0.3g, Sugar: 10g, Vitamin A: 187IU, Vitamin C: 0.002mg, Calcium: 7mg, Iron: 1mg