Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup ricotta cheese
- 1/4 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Beat in the egg and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- In a separate bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until well blended.
- Roll the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture.
- Place the balls onto the prepared baking sheet and flatten slightly with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
- Once cooled, spread about a teaspoon of the ricotta filling on the flat side of one cookie and sandwich it with another.
Notes
Use high-quality butter and fresh ricotta for the best flavor. Chilling the dough for 30 minutes can help maintain the cookies’ shape while baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 cookies
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg