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Ricotta Cheese Cookies

Ricotta Cheese Cookies	Opens photo in lightbox. Hit Escape or X to exit lightbox.

This much-loved cookie recipe is quick, easy, delicious, and pretty. You can't go wrong!

Makes about 100

For 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.

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Reviews of Ricotta Cheese Cookies:

6-15 of 191 reviews   Next >>

  Pam in Illinois  Dec 26, 2012
Would make this again.
Great Traditional Italian cookies. Will make them again without a doubt! 5 stars

  A cookie baker in Florida  Dec 22, 2012
Would make this again.
This is my new favorite cookie. It is very easy to make and so festive looking. 5 stars

  lainey  Dec 18, 2012
Would make this again.
I make this cookie every Christmas. People always ask for the recipe and I happily pass it along. 5 stars

  Bethany C in NYC  Dec 16, 2012
Would make this again.
I make this recipe every year and it's always a big hit. People ask me when I'm going to bring them in again. Definitely recommend! 5 stars

  A cookie baker in Williamsville n.y.I  Dec 5, 2012
Would make this again.
My recipe is the same but I use one 8 oz package of cream cheese in my frosting... 5 stars

  Jude in Pennsylvania  Nov 9, 2012
Would make this again.
Great cookie, easy to make taste great, I make them for Christmas and Easter, use the new powdered flavors for icing,such as cotton candy, raspberry, the flavor and color are all in one mix with icing and what a beautiful cookie with different tastes. 5 stars

  theresacardillo@verizon.net in Penna  Sep 27, 2012
Would make this again.
Iam amazed I have been making these cookies for at least 20yrs Never heard of not using egg.I am willing to try tho,I amItalian decent which means these cookies are a traditional item with us especially at christmas,thank you so much 5 stars

  A cookie baker  May 17, 2012
Would make this again.
This recipe is light, not too sweet but just right and enjoy making it al throughout the year! 5 stars

  A cookie baker  Feb 5, 2012
Would make this again.
They are very pretty and not too sweet. I did a half recipe and would do so again. 3 stars

  PA Cookies in Northeast Pennsylvania  Jan 1, 2012
Would make this again.
First time making these cookies and everyone loved them! Easy to make and the recipes makes a lot :) Made them for Christmas as well as just popped some more in today! Quick and easy. Will be added to my favorite cookie recipes for sure! 5 stars

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