Why You’ll Love Pink Frosted Cookies Recipe
These cookies are soft, fluffy, and beautifully frosted. They make a large batch, which is great for sharing, and the pink topping adds a fun, cheerful finish. The ricotta keeps the cookies moist, while the almond and vanilla extracts give them a bakery-style flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
1 15-ounce container full-fat ricotta cheese
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
¼ cup butter, softened
3 to 4 cups powdered sugar
½ teaspoon vanilla extract
¼ teaspoon almond extract
Strawberry jam or raspberry jam
3 to 4 tablespoons 2% milk
Red food coloring, optional
Pink colored sprinkles, optional
Directions
Preheat the oven to 350°F and grease baking sheets.
In a large bowl, cream together the butter and sugar for 5 to 7 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Beat in the ricotta cheese, vanilla extract, and almond extract.
In a separate bowl, combine the flour, salt, and baking soda.
Gradually add the dry ingredients to the creamed mixture and mix until just combined.
Drop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 11 to 14 minutes, or until the cookies are lightly browned.
Transfer the cookies to wire racks and let them cool completely.
In a large bowl, cream together the frosting ingredients, adding enough milk to create a smooth, spreadable consistency.
Add a small drop of red food coloring if you want a deeper pink color.
Frost the cooled cookies and decorate immediately with pink sprinkles, if using.
Servings and timing
Servings: 42 cookies
Prep time: 1 minute
Bake time: 11 to 14 minutes per batch
Total time: about 20 minutes, depending on batch size
Variations
Use raspberry jam for a slightly tart flavor or strawberry jam for a sweeter frosting.
Swap pink sprinkles for white, red, or rainbow sprinkles.
Add a little lemon zest to the cookie dough for a brighter flavor.
Use more red food coloring for a deeper pink shade, or leave it out for a pale natural pink.
Storage/Reheating
Store the frosted cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 1 week.
To freeze, place unfrosted cookies in a freezer-safe container for up to 3 months. Thaw before frosting.
These cookies do not need reheating, but you can let chilled cookies sit at room temperature before serving.
FAQs
Can I make these cookies ahead of time?
Yes, you can bake the cookies a day in advance and frost them before serving.
Do I have to use ricotta cheese?
Ricotta is important because it gives the cookies their soft, tender texture.
Can I use low-fat ricotta?
Yes, but full-fat ricotta gives the best flavor and texture.
Can I leave out the almond extract?
Yes, you can replace it with extra vanilla extract.
Why are my cookies spreading too much?
The dough may be too warm, or the baking sheet may be too hot between batches.
Can I chill the dough?
Yes, chilling the dough can make it easier to scoop and may help the cookies hold their shape.
Can I use homemade frosting?
Yes, any smooth vanilla or berry-flavored frosting works well.
Do the cookies need to be refrigerated?
They can stay at room temperature for a few days, but refrigerating helps them last longer.
Can I freeze frosted cookies?
Yes, but freezing unfrosted cookies is best for texture and appearance.
When should I add the sprinkles?
Add sprinkles right after frosting so they stick properly.
Conclusion
Pink frosted cookies are soft, sweet, and perfect for sharing. With their fluffy ricotta-based texture, pretty frosting, and optional sprinkles, they make a simple but festive treat for any occasion.
