Ricotta Mini Cakes
What’s my deal with white food lately? Chicken and rice, doughnuts, snickerdoodle muffins, and now these. Maybe it’s some sort of subterranean longing for plain, uncomplicated things.
I found this recipe in a magazine at the gym, and now I can’t remember if it was Family Circle, Woman’s Day…one of those free subscriptions that show up in all gyms and doctors’ offices. I get a gut “I-know-that’s-a-good-recipe” feeling sometimes. I had that feeling about these cookies and couldn’t wait to see if I was right.
Loretta and I needed a project yesterday. She’d put up with my working, my distraction, and being hauled around town. For both our sakes, I needed to focus on her for a bit. She measured, stirred, and industriously spread flour from one end of the kitchen to the other. When Wyatt and Loretta ate these cookies after dinner last night, they literally started dancing. Wyatt said, “If I had a bigger thumb, I’d use it for a thumbs up right now.” I had considered spicing these up with cardamom, lemon zest, or almond extract. In the end, I opted for a big thumbs up instead. Kids always want plain, uncomplicated things. In this case, they’re on to something.
These are moist little cookie cakes, and almost look like drop biscuits when they’re baking up, toasty crags on top. The ricotta acts like sour cream or yogurt might, giving a slight tartness, softness, and body. And I love dipping them in the icing rather than spreading it. Genius. If you dip the center of the barely warm cookies into the icing, the icing sticks perfectly and spreads just enough down the sides of the cake.
“Simpler is better” is a message I’m hearing in many forms lately, from clients, friends, kids, from my husband who’s always telling me to relax. The other day he made a list. One one side was “Yancey’s Stressors.” Two things. My column went all the way down the page. Thank God there’s only one of me. And it’s too bad simpler is sometimes harder. If you’re feeling that way, drop everything and make these cookies.
Ricotta Mini Cakes
Makes 2 dozen. Even though I just gave a sermonette on simplicity, don’t let that stop you. I’m not the last word (don’t tell my kids that). I imagine Meyer lemon with these. Or so many other things.
2 1/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/8 tsp. salt
1/2 c. unsalted butter, softened
1 c. granulated sugar
1 c. ricotta cheese
1 egg
1 tsp vanilla
2 c. powdered sugar
3 Tb. milk
Preheat oven to 350 and lightly grease two baking sheets (or line with parchment).
Whisk flour, baking soda, baking powder, and salt.
Beat butter and granulated sugar together until blended. Add ricotta, egg, and vanilla and beat until blended. On low speed, add flour mixture. Drop by tablespoonfuls onto cookie sheets and bake until golden brown around the edges, about 14 minutes. Let cool on sheets for a few minutes, then place them on a cooling rack to cool completely.
For glaze, whisk powdered sugar and milk until smooth. Dip centers of cookies in–glaze will slowly spread down the sides. Let glaze harden.
These look a lot like your pumpkin cookies. Do they have a similar texture?
when i read sarah’s line about her recent obsession with white food, i was thinking “pds is in heaven.”
it is a good group, right? xo
OMG, I totally thought the same thing, but I was too ashamed to say it yet again. I’ve already made the snickerdoodle muffins twice (three batches, no less), and am planning on the chicken dish next week. Ah, white food…
I like that you have found a lot of recipes at the gym. I also like that food is still on your mind while working out (perhaps what I like the most). I thought I would add that I think Veronica would not object to your use of cardamom or other spice, which I love about her. I’m with you on the opting for a thumbs up. Praying for a simpler life, or at least a weekend–glad you got that time with Loretta.
P.S. I have come back to this post a couple times, only to be filled with joy looking at Loretta’s cheeks, little chin, and such a beautiful, genuine smile. She is A-D-O-R-A-B-L-E!
Loretta looks as sweet as a ricotta mini cake.
Loretta is the cutest and the mini cakes look yummy & easy.
It is such a small world, your friend Bethany’s daughter & my grandson are classmates.
I know Jaxson would like to try these cakes.
Sarah…..i LOOOOOVE this picture of Loretta! maybe you could send to my email so i could print….or you could send me one of those cute little size print onez??? I would love it!
Jessica, I love that you always photos of my kids. Consider it done
they are so stickin cute, and this pic of Loretta just automatically puts a smile on my face:)
Yum. I never would have thought of ricotta in cookies! Pinch my niece’s cheeks for me.
My friend makes something similar to this and she uses lemon juice instead of milk for the glaze, it adds a good amount of zest and still keeps it simple!
I love the image of dancing cookie-eating kids. I’m trying to think of the last time I danced out of simple pleasure…I need to do that more often.
oh where did you find a recipe like this? i love it. or did you come up with it on your own? i’ve always wondered what ricotta would be like in biscuit form.
i must try these.
Sarah, you’re pure genius, and so is your wonderful family! (I intend that to convey WISE, WARM, and WONDERFUL, not just high-IQ, although that’s a given!) What lucky and blessed children—-and parents. Love!
Giadia has a recipe almost identical to this but with lemon juice and zest! mmmmm spring time on a plate
Sister, that girl of yours is so stinkin’ cute and so is Wyatt’s thumb comment. Sending you good vibes from the other coast.
Thanks, Sara. Someday, maybe we’ll get to spend some time together in the non-virtual world
I look forward to it.
cutest picture ever!
ditto.
Your daughter is adorable - love it and those cookies!!
Yum! Look like a great breakfast item!
I made these with a lemon glaze and oh my goodness were they ever good. Thanks for the recipe!
HaHa!!! I ALSO found this recipe when I was at the gym
And it was in the Family Circle magazine…It grabbed my attention, so I brought the mag home and made a copy of the recipe before returning it to the gym the next time. I’m making them right now to serve tomorrow for family and decided to see if, by chance, there was someone out in cyber space who had tried them and had something to say. Thanks for the review!
These are just the best little mini cakes ever…The family just loves them and soooo look forward to me baking them.