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Ricotta Cheese Cookies
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4.8 stars stars based on 187 reviews - 96% would make this again
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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
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.
Reviews of Ricotta Cheese Cookies:
40-51 of 187 reviews << Previous - Next >>
MsJanJ in OH Apr 12, 2010
Would make this again.
I have made Ricotta Cheese Cookies forever. They are so delicate and very easy to make. I use various flavors in my cookies and icing. One that is most sought after by family and friends are the Lemon Flavored one which calls for Lemon Zest and Lemon Juice in the cookies. For the glazing I make a very tart and tangy spread that gets very firm. Don't let this cookie fool you, it is awesome and can be whatever you want it to be. It is one of our favorite. 5 stars
Rachel in Boston Apr 3, 2010
Would make this again.
I have never got so many compliments as I have on these cookies. They are my go to recipe for any holiday. They are so EASY children could do it. Easy to make easy to decorate however you like.
Young and old alike rave about these. 5 stars
ML in Michigan Feb 7, 2010
Would make this again.
These cookies are very delicious and pretty too. The recipe is now on my list of favorites! 5 stars
Melissa in Texas Dec 25, 2009
Would make this again.
These were delicious! The light, fluffy texture of the cookie was amazing. Definitely would make again. 5 stars
Christine in Kansas City Dec 24, 2009
Would make this again.
FANTASTIC! Was super skeptical, but thought I'd try it just for kicks. I was too intrigued NOT to try them, after seeing they had 120 rave reviews. I made the first batch a few weeks before my cookie exchange, and they were devoured by the family within a few hours. We did 1/2 with vanilla extract glaze and 1/2 with vanilla and almond extract glaze. I won "most unique" ingredient/cookie at the cookie exchange-HUGE hit, even with all my skeptical friends! We're making them again tonight for Santa. Love that we can eat the cookie dough too without risking the raw egg. ;) Recommend using an electric mixer to avoid the "bready" thing someone else lamented about. Also, you probably want to roll them into balls by hand to bake. They turn out much prettier that way. I will be making these every year. 5 stars
Bethany in Pennsylvania Dec 23, 2009
Would make this again.
Yummy, simple cookies with subtle vanilla flavor. Just like I remember! It does make a large recipe (about 5-6 dozen). 5 stars
Erin in Colorado Dec 23, 2009
Would make this again.
I come from a strong italian family and these cookies are a staple in our Christmas desserts. I do have one recommendation for you if you like something a little sweeter: take some cream cheese icing add food coloring and voila! certainly not traditional, but tastier for everyone :)
p.s. dont' forget to make some pepper cookies too! 5 stars
Melissa in Milwaukee, WI Dec 18, 2009
Would make this again.
Since finding this recipe, this is the 3rd year in a row that I've made these cookies...EVERYONE LOVES THEM!!! It's realllly easy, and the cookies don't "spread" so you can fit TONS on one sheet. I've also made them for other occassions, just using different colored sprinkles! 5 stars
Lindsay in Atlanta, GA Dec 18, 2009
Would make this again.
These are great, especially for a cookie exchange! The only problem I have is the name, it turns people off. I decided to start calling them "Italian Christmas Cookies" 5 stars
Katie Meyer in St. Louis, MO Dec 17, 2009
Would make this again.
These cookies were amazing! Every has raved about them and has asked for the recipe! I would absolutely make them again! 5 stars
Catherine in Beacon, NY Dec 16, 2009
Would make this again.
I've made these for a few years now since finding this recipe on this site. They are very yummy and I am always asked about them! 5 stars
tell me yours first in westchester county, ny Dec 16, 2009
Would make this again.
I made these for a class project...dont know how much milk to use for glaze...it was too thin...They dont tell you. Not sure what they are supposed to taste like...They are not dry they are kind of undercooked looking, that may be because of the ricotta...don't know. They don't tell you...Do not know how to store. In fridge because of the cheese? Don't know. They do not tell you...Inquiring minds want to know. I tried to contact you...No e-mail address on home page. Another thing they do not want to tell you...I do not really like these websites. I prefer paper cookbooks by reputable authors, but the teacher gave me this to use. 5 stars
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