Italian Cream Cake Cookies

Rich, buttery, and loaded with coconut and pecans, these cookies are inspired by the flavors of Italian Cream Cake.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1/2 cup buttermilk
• 1/2 cup ricotta cheese

Instructions:

Preheat the oven to 350F 175C and line baking sheets with parchment paper

In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy

Beat in the eggs one at a time, and then stir in the vanilla extract

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients and mix until just combined

Fold in the shredded coconut and chopped pecans

Stir in the buttermilk and ricotta cheese until the dough is well combined

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Enjoy these delicious Italian Cream Cake Cookies!