I have three top cookies during the holidays – I know many people love sugar cookies and buckeyes and all other sorts of favorites, but these three are the ones I think about once the holiday season: Almond Cresents, amarett, and ricotta cookies. Ricottas are my absolute favorites to eat in large quantities and I always look for them in bakeries.

These are so creamy and delicious that I prefer these over your standard sugar cookies during the holidays, if I am honest. They are very cakey and soft, which I love. The good news is that they are rather easy to make. You can enjoy during the holidays, or anytime of the year. This recipe is an adaptation from the New York Times.

Time: 1 hour, plus 2 hours’ chilling

You will need:

• 2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened
• 2 cups sugar
• 15 ounces ricotta cheese
• Finely grated zest of ½ lemon
• 4 teaspoons vanilla extract, divided
• 2 large eggs
• 4 cups all-purpose flour
• 2 tsp baking soda
• ¾ teaspoon salt
• For Icing:
• 4 cups confectioners’ sugar
• 2 tbs fresh lemon juice
• 1/2 tsp almond extract
• 1/2 cup or more of milk, as needed

Steps:

1. Using a mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes.
2. Add ricotta, lemon zest and 2½ tsp vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours.
3. Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
4. Melt remaining tablespoon butter. Whisk confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1½ teaspoons vanilla, almond exract and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.
5. *If you want to use sprinkles, make sure to do them immediately after the icing, because it sets rather quickly.