This much-loved cookie recipe is quick, easy, delicious, and pretty. You can't go wrong!
Makes about 100For the cookies:
1 cup butter, softened
2 cups granulated sugar
1 (15 ounce) container of ricotta cheese
3 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
4 cups all-purpose flour
For the glaze:
1 cup powdered sugar
milk
sprinkles
Preheat oven to 350 F. Mix all of the cookie ingredients well until the dough sticks together into a big ball. It will be sticky. Drop by teaspoonfulls on an ungreased cookie sheet. Bake 10 minutes or until the bottoms turn golden brown. Let cool for 1 minute and then transfer to wire racks to cool completely. In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies. Quickly top with sprinkles.
Note: Photo donated by the American Dairy Association. Many people write to ask if there is an error in the recipe because there are no eggs. This is an eggless recipe, no eggs are required.
ssmr in North Dakota Dec 11, 2008
Would make this again.
These are wonderful and very easy to make! They don't require much time and my family loves them. I would leave the glaze off, except it makes them more festive with the sprinkles on top.
beachgranny in New Jersey Dec 8, 2008
Would make this again.
Delicious and easy! I used the stand mixer for the ricotta, butter, and sugar.
I then gradually mixed in the flour by hand. I also used 1/2 tsp. almond in the dough. I made the glaze with 1/2 tsp. almond also and it came out great! You must try this recipe. I baked mine 13 minutes and used the small scoop.
Katie in New Hampshire Nov 25, 2008
Would make this again.
I originally found this recipe in a romance novel about a woman who ran a bakery. I tried it then and now everyone loves "my special touch" to sugar cookies. I also use the almond extract in the icing. YUM YUM. I never share my trick with anyone, and its soo simple! Haha. Love these cookies!
Susan S. in Ohio May 27, 2008
Would make this again.
Excellent recipe. This is a family favorite, I had another recipe that never worked so I was thrilled to find this one. Thanks.
Kelly in Connecticut Mar 20, 2008
Would make this again.
Such a great recipe. I've made them about three times now and the whole batch seems to disappear within a week. I make them without the frosting and they're still delicious.
Kimmie Mac in Hillsborough, NJ Mar 4, 2008
Would make this again.
These cookie are almost perfect, but don't glaze them cause that aint right. They are meant to be plain. Would have been a 5/5 though. No effect. Inconsequential. Irrelevent. This goes there.
karin Jan 26, 2008
Would make this again.
I made these cookies with two different flavored icings and the second was FAR better than the first.
Use ALMOND extract instead of vanilla...that one got raves while the vanilla ones got ignored.
I agree with OHIO above, put on MORE ICING (and/or make it thicker) and they do freeze great...in fact they taste awesome frozen.
Shaila in MI Jan 4, 2008
Would make this again.
Everyone LOVES these!! and its almost impossible to mess up! I also make them for Easter...I add lemon extract to the icing and yellow food coloring
Lynn in Ct Dec 31, 2007
Would make this again.
Delisious!I will definitly make these again.I also added almond extract to the frosting.Everyone loved them!
A cookie baker in Ohio Dec 30, 2007
Would make this again.
I will make these again. They were easy and yielded almost 5 dozen cookies. I had to make a second batch of icing though since I iced generously when the cookies were almost cool. They held up well to being frozen for a couple of weeks tasting almost as good as when I made them.
