Community Pick
Ricotta Cheese Cookies
"Simply the best!"
photo by Dawnferry
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
2 dozen
- Serves:
- 24
ingredients
- 2 cups sugar
- 1 cup margarine or 1 cup butter, softened
- 1 (15 ounce) container ricotta cheese
- 2 teaspoons vanilla extract
- 2 large eggs
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 1⁄2 cups confectioners' sugar
- 3 tablespoons milk
- colored sprinkles (red and green)
directions
- Preheat oven to 350 degrees F.
- In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.
- Increase speed to high; beat until light and fluffy, about 5 minutes.
- At medium speed, beat in ricotta, vanilla, and eggs until well combined.
- Reduce speed to low.
- Add flour, baking powder, and salt; beat until dough forms.
- Drop dough by level tablespoons, about 2 inches apart,onto ungreased large cookie sheet.
- Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
- With pancake turner, remove cookies to wire rack to cool.
- Repeat with remaining dough.
- When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth.
- With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals.
- Set cookies aside to allow icing to dry completely, about 1 hour.
Questions & Replies
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I would like to print this off my phone, have not been successful.
Reviews
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I never even made the frosting, I was making them for school snack and skipped it. I had to make them again the next day and send the recipe. A very light, muffin-top like cookie. Very tasty. Hard to stop eating. Definately not diet food, though.<br/>I have remade these and at one point doubled the recipe but only had one batch worth of ricotta. They still came out tasty, and much better for you. <br/>DO NOT stack these cookies, they are too soft and will stick to each other. -
The Texans in the house thought "biscuits" when they saw these cookies but everyone liked them. I made an icing with 1 tbs. milk and 2 tbs. lemon juice that flavored the cookies incredibly well. Like Forever Young, my leftovers got a bit soggy after a couple of days so I popped them in the oven for about 20 mi. at 300 and we enjoyed every last one of these great cookies! Thanks for posting! -
Not a fan, these are bland in taste and they leave a weird film in mouth... followed instructions as written... did I do something wrong ya think?
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I just made these cookies and halved the recipe and I got 52 cookies. They were light and yummy. I didn't frost them and they were delicious as is. -
Is there any way to make icing less sticking and wet? My cookies are still a little wet after about 20 hours,
see 53 more reviews
Tweaks
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These cookies are great. Looking for something different besides pasta to make with some left over ricotta cheese that I had in the fridge. Made a half recipe and the third dozen is in the oven with at least two more dozen in the bowl. Instead of vanilla I used equal amount of lemon extract and added about one teaspoon of lemon rind. Rolled mine into walnut sized balls. Baked for 12 minutes and after tasting I think there is no need to frost. -
My mom made these cookies every Christmas when I was growing up and now I make them for my girls. These are always a hugh hit. Don't let the fact that there is ricotta cheese in them, they'll never know. A great soft cookie... Another version of this is to add lemon juice instead of vanilla, for a refreshing treat. -
These are just fabulous! Yes, these are like little cakes but that doesn't mean they are dry (they are not). I have never had a ricotta cookie before. I substituted 1 tsp almond extract for equal amt vanilla (then added the remaining 1 tsp vanilla) + 1 tsp almond extract into the icing, per previous reviewer recommendation. Really, these are amazing. I will try with lemon zest in a future batch.
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These cookies really should get 10 stars. Those are so good light and somehow creamy and just melt in your mouth. I had some eggnog open so instead of milk for the icing I used eggnog...WOW! I also used some almond extract and vanilla bean. Thanks for this keeper of a recipe. Ri
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Totally delicious cookies. I had part of a large 32 oz container of ricotta cheese to use up and thought I would make this treat with it. These are very soft and cake-like. I substituted one teaspoon of the vanilla extract with almond extract and added a tiny bit again in the glaze. It makes quite a bit of cookies, way more than the 2 dozen you have listed. I would say, more like 4 dozen. These would be very pretty on a Christmas cookie platter or for someone who can't chew hard cookies. ~ Note: I had stored some of these in a tupperware container to take them to a function the next day and the sprinkles blead into the frosting and didn't look very pretty. If you are not serving them the day you baked them, I would suggest trying to freeze them or leaving the sprinkles off.
RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography
