Ingredients:

  • 450g all-purpose flour
  • 250g granulated sugar
  • 425g whole milk ricotta cheese, drained
  • 115g unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1 tbsp pure vanilla extract
  • 2 tbsp lemon zest
  • 0.5 tsp almond extract
  • 240g powdered sugar
  • 4 tbsp whole milk
  • 0.5 tsp anise extract
  • 1 tbsp nonpareil sprinkles

Instructions:

  1. Place the ricotta in a fine-mesh sieve and allow to drain for at least 30 minutes to remove excess whey.
  2. In a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar together for approximately 3 minutes until pale and aerated.
  3. Add the eggs one at a time, followed by the drained ricotta, vanilla, lemon zest, and almond extract. Mix until emulsified, being careful not to overbeat.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture on low speed.
  5. Cover the dough and refrigerate for 1 hour. This hydrates the flour and prevents the cookies from spreading too thin.
  6. Preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper.
  7. Scoop rounded tablespoons onto parchment lined sheets. Bake at 175°C for 10 minutes until the bottoms are lightly tanned but the tops remain pale.
  8. Transfer to a wire rack to cool completely.
  9. Whisk together powdered sugar, milk, and anise extract until smooth. Dip the cooled cookie tops into the glaze and immediately decorate with sprinkles.