If you lived in the Thomas-Ewing household, you would either already love the taste of cinnamon, or you’d have to learn to love it, or you’d have to move out. #seriously
Cinnamon Ricotta Cookies are delightfully light and very cinnamon-y. Just the way to make a Thomas-Ewing family member smile really big!
I loved the thought of adding ricotta to a cinnamon cookie and I couldn’t wait to try it! I mean, really – cinnamon, cheese, brown sugar, butter – yummy!
I brought a batch of these to work – as I do with most of my baked goods – and they were my boss’ favourite. I have to remember that when my annual review is due again!
Now, just one more thing before we get to the recipe, if you’re much like John.e, you can handle cinnamon like nobody’s business. Even though the recipe below lists three tablespoons, feel free to add four tablespoons of cinnamon. After all, there’s nothing wrong with more cinnamon-y goodness!
As I’m writing this up, I’m thinking that I could easily turn this recipe into a pumpkin flavoured cookie. Hmmmm… I wonder if I could swap out the ricotta for pumpkin puree, cut back on the cinnamon and add in cloves, ginger, and all-spice? #newidea #backtothedrawingboard
Cinnamon Ricotta Cookies
- 2 cups all-purpose flour
- 1 cup ricotta cheese
- 1/2 cup butter, softened
- 1/2 cup brown sugar, lightly packed
- 1/2 cup sugar, plus half cup for rolling the cookie into before baking
- 1 large egg
- 1 teaspoon baking powder
- 3 tablespoons cinnamon
Preheat your oven to 350 degrees and prepare a baking sheet by lining it with a Silpat liner or parchment paper.
In a large bowl, use a handheld mixer to beat together the butter and both sugars until they become light and fluffy.
Add the egg and incorporate well.
Add the ricotta and beat into the mixture.
Add the dry ingredients, and with the mixer on a low speed, blend into the wet mixture. Just mix until combined; do not over beat the batter.
Use a 1.5 tablespoon ice-cream scoop to portion the batter. Roll into balls and roll the balls into the extra half cup of sugar.
Place the balls onto the cookie sheet, leaving room for growth.
Bake for 13 minutes. Allow to cool for 1 minute on the baking sheet before transferring to a wire cooling rack to finish cooling.