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December 19, 2019

Eggnog Ricotta Cookies

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So this is my 3rd rendition of this ricotta cookie! I also make a lemon and pumpkin version.

I think it’s the ricotta cheese that makes these cookies cakey but also light and fluffy. Now the eggnog is light in flavor so if you’re not a huge fan of eggnog but like cinnamon and nutmeg, there’s a good chance you’ll enjoy this cloud-like cookie!

Eggnog+Ricotta+Christmas+Cookies

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Eggnog+Ricotta+Christmas+Cookies

Eggnog Ricotta Cookies

  • Author: Krista
  • Prep Time: 1hr 15min
  • Cook Time: 8min
  • Total Time: 1hr 30min
  • Yield: 30–40 cookies 1x
  • Category: dessert
  • Cuisine: Italian
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Ingredients

Scale

For the cookies

  • 2 1/2 cups all-purpose flour
  • 1/2 cup eggnog
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups of sugar
  • 2 eggs, at room temperature
  • 1 (15-ounce) container whole milk ricotta cheese, such as Galbani

    For the glaze

  • 1 + 1/2 cups powdered sugar
  • 3 tablespoons eggnog
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • edible gold sparkle glitter – optional

Instructions

Directions

  1. In a medium bowl combine the flour, baking powder, cinnamon, nutmeg and salt. In a separate bowl cream together the butter and the sugar.

  2. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated.

  3. Add the ricotta cheese and eggnog to the sugar mixture. Mix to combine.

  4. Fold in the dry ingredients, a small amounts at a time.

  5. Tightly cover the dough and refrigerate overnight. Note: sometimes I don’t have time to refrigerate overnight. I improvise by putting the dough in the freezer for about 2 hours. It doesn’t seem to change the texture or consistency

When ready to bake – preheat the oven to 375F.

  1. Line 2 baking sheets with parchment paper. Scoop the dough (about 1 tablespoon for each cookie) onto the baking sheets.

  2. Bake 8-10 minutes, until cooked through but still pale. (Note – they go from done to burnt really quick, test with a toothpick at 8 min)

  3. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.

For the glaze:

  1. Combine the powdered sugar, eggnog, cinnamon and nutmeg in a small bowl and stir until smooth.

  2. Spoon a small amount (about 1/2-teaspoon) onto each cooled cookie and use the back of the spoon to gently spread it out. Top with optional gold sparkles.

  3. Let the glaze harden for about 2 hours.


Keywords: Eggnog Ricotta Christmas Cookies

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Eggnog+Ricotta+Christmas+Cookies

Filed Under: Cookies, Dessert, Party Favor, Sweets

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  1. Raspberry Swirl Lemon Ricotta Cookies - de socio in the kitchen says:
    February 24, 2020 at 9:26 pm

    […] I have altered it several times. I’ve made a pumpkin spice version for the fall and even an egg nog version for […]

    Reply

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Welcome to my kitchen!

Krista

Hello, my name is Krista, but my friends call me Tata or Kiki. Welcome to my food blog! I like to cook (and occasionally bake) foods that aren’t complicated but not boring either. I don’t always get it right but I’ll never hide the fails.

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