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Ricotta Cheese Cookies

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  •  4.8 stars stars based on 204 reviews
  •   97% would make this again
  • Review this recipe  Read reviews
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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

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:

40-51 of 204 reviews   Next >>

  A cookie baker  May 3, 2011
Would make this again.
super duper! 5 stars

  name in XibOnYnPzvZupzDd  Mar 28, 2011
Would make this again.
AHObOg 5 stars

  Jackie in Eau Claire, WI  Mar 11, 2011
Would make this again.
I got this recipe from a friend last year, asnd I took it with me to a Cookie party that we do every year. There are a group of us girls that bring a recipe and we all make a different cookie. This year these were a hit....People kept calling and asking for a copy of this recipe. I love them and so do my kids! 5 stars

  Bethany in NYC  Feb 12, 2011
Would make this again.
These were a pretty big hit at my office. Very soft, great little treat. 5 stars

  A cookie baker  Dec 30, 2010
Would make this again.
This was the most popular cookie I made this year. They were easy to make, but not to frost. You definitely need a partner in crime to frost and sprinkle before the icing cools. It made a lot of cookies! 4 stars

  Diane in Upstate NY  Dec 23, 2010
Would make this again.
I make these cookies every year. They are my favorite as they are not too sweet and very easy to make. I also use orange extract in place of the vanilla for a little more flavor. This is a great cookie..:) 5 stars

   Dec 21, 2010
Would not make this again.
If you like cakey mishapen cookies maybe these are for you. I tried making them small and thin and cookie them as long as I could without them burning on a insulated baking sheet. They still seem rawish.
Yuk. To me.
1 star

   Dec 21, 2010
Would make this again.
Very Good. I use almond extract instead of the vanilla. 5 stars

   Dec 21, 2010
Would make this again.
very good. I used Almond extract instead of the vanilla. 5 stars

  Maureen in NJ  Dec 21, 2010
Would make this again.
Very easy to make. A nice change from some of the overly sweet cookies the kids want you to make. I recommend adding a teaspoon of flavoring to the icing...I like lemon...and it makes all the difference. 4 stars

  Kim in Tampa, FL  Dec 20, 2010
Would make this again.
This is the one cookie that I make every year at Christmas. Everyone LOVES them and they remind me of the cookies my grandmother used to make. 5 stars

  Michaele in California  Dec 19, 2010
Would make this again.
Just like my Nonni made when I was a child, they where wonderful, easy to make and brought back lots of good memories. 5 stars

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