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Ricotta Cheese Cookies

Ricotta Cheese Cookies

LindaK

These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
  3. Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
  4. Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
  5. When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.
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Reviews

india*romeo
88
8/28/2003

A great recipe, but even better with some additions. I followed the other reviewers' advice, and used lemon extract instead of the vanilla. Then, I tinted the icing with yellow food coloring, and I also added vanilla and lemon extract (1/4 tsp each) to it. I drizzled the icing over the tops of the cookies and then sprinkled confectioner's sugar on top of the icing to pretty them up a bit. The result was a tasty cookie that was easy on the eye, and even more pleasing to the tummy! Will definitely try these again!

BAZAARBAKER
69
12/22/2007

A variation of this recipe recently won top prize at a cookie exchange I attended. Fantastic cookies. The variation I have uses cream cheese frosting - 4 oz cream cheese, 1 Tbl butter, 2 C 10X sugar, and 1/2 tsp vanilla. It really adds to the wonderful flavor.

SUETYNER
69
9/27/2003

I made these cookies for Easter with a few changes and they were fabulous! I added a tablespoon of grated lemon peel to the dough and used half lemon juice instead of milk for the icing. I tinted the icing yellow with food coloring and topped with pastel colored sprinkes. They were delicious and beautiful!!!