Now that I’m a mom the holidays have a whole new meaning. Jack is much too little to appreciate all the traditions we’re starting this year, but one day he’ll see the many pictures of his first Christmas. One of the things that I want him to remember is how the house always smelled like cookies at Christmas time. So about every other day I’m making cookies. That’s a lot of baking to do with a 3 month old. So today I wanted to share a easy and quick recipe that we’ve been loving lately. If you love snicker-doodles, you’ll love these. They’re basically very light and fluffy snicker doodles!
Cinnamon Ricotta Cookies!
- 2 cups all-purpose flour
- 1 cup ricotta cheese
- 1/2 cup butter, softened
- 1 egg
- 1/2 cup sugar (plus half cup for rolling the cookie into before baking)
- 1 teaspoon baking powder
- 1/2 cup brown sugar
- 3 tablespoons cinnamon
- 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.
- Then add the egg and incorporate well.
- Next up is the ricotta just beat into the mixture.
- Last 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.