Ricotta Cookies (Can Be Made Eggless)

READY IN: 55mins
YIELD: 60 cookies




  • Preheat oven to 350 degrees.
  • Have the butter come to room temperature. Cream the butter and sugar in a mixing bowl.
  • Add eggs one at a time. If using the egg replacer to make these "eggless", I find it best to first blend the powder and water together in your blender to get all the "clumps" out. Then slowly pour the mixture into the cream and butter mix while mixing.
  • Add almond and vailla extracts and ricotta. Mix until blended together.
  • In a separate bowl, combine the flour, baking powder and salt.
  • Stir the flour mix into the ricotta mixture until blended, I do this by hand, not with the mixer.
  • Grease a cookie sheet or use parchment paper. Drop the batter onto the sheet by the teaspoon spoonful, or use a small cookie scooper.
  • Bake for 10 to 12 minutes - do not over cook.
  • While the cookies are baking, you can make the frosting. In a small bowl, add the confection sugar.
  • Slowly add milk by the tablespoon and mix after each. Keep adding milk until you reach a frosting consitency - not too thin and not too thick. Add the orange extract and mix again. If you make it too thin, you can add more confection sugar.
  • When the cookies are done, remove from oven and let cool. The easiest way to frost them is to "dip" the tops of the cookies right into the frosting and let them drip for a second. Place on cooling rack, sprinkle with holiday sprinkles of your choice and let dry.
  • I like to keep my cookies in a ziplock bag and in the freezer.
  • Cooking time is 30 minutes total - 20 cookies per tray/3 trays per batch. Could be longer or shorter depending on the size of your cookies, the size of your cookie tray, etc.