Ricotta Cookies I

Ricotta Cookies I

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Recipe by  Carmen

“These are soft, chewy drop cookies. Fruit and nuts add texture and color.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 3 dozen



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla, and ricotta cheese. Combine the flour and salt; blend into the ricotta mixture. Stir in the candied fruit and walnuts using a wooden spoon. Drop dough by rounded teaspoons onto ungreased cookie sheets. Top each cookie with a pecan half.
  3. Bake for 12 to 15 minutes in the preheated oven, or until sides begin to brown. Remove and cool cookies on wire racks.

Share It

Reviews (6)

Rate This Recipe


This is a great recipe. I had leftover ricotta cheese from the Christmas holiday and was looking for a recipe to use up the cheese. WOW. What a good cookie. Don't forget to add the baking soda --- this is left out of the directions. Thank you Carmen



These are the absolute favourite cookie in our house. I only use fresh made ricotta and sometimes add pecans or walnuts for a change. They are quick and easy and don't last long!!



I modified this and used butter flavored shortening plus I used only chocolate chips instead of fruit and nuts. Still tasted good, kinda like a muffin top.

More Reviews

Similar Recipes

Ricotta Cookies III

Ricotta Cookies III

Ricotta Cheese Cookies

Ricotta Cheese Cookies

Ricotta Cookies II

Ricotta Cookies II

Better than Sex Cookies

Better than Sex Cookies

Date Drop Cookies I

Date Drop Cookies I

Sunshine Pineapple Cookies

Sunshine Pineapple Cookies


Amount Per Serving (36 total)

  • Calories
  • 104 cal
  • 5%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 12.9 g
  • 4%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 62 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Ricotta Cookies III


next recipe:

Butterfinger Cookies