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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:

40-51 of 194 reviews   Next >>

  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

  A cookie baker  Dec 18, 2010
Would not make this again.
This is a waste of butter and ricotta cheese.. They came out flat and I hate flat cookies. Though they tasted okay.. 2 stars

  A cookie baker  Dec 15, 2010
Would make this again.
I got these cookies in a cookie exchange and they were delicious. 5 stars

  Colleen in Florida  Dec 15, 2010
Would not make this again.
Although these cookies were pretty easy to make, they are pretty bland. I am very disappointed, to say the least. I will not be making these again. 2 stars

  Vic in Fairview, PA  Dec 13, 2010
Would make this again.
These cookie are so good, not too sweet and just the softest little things ever. These are great to bake ahead of time as they stay soft for days. They are a new favorite in our house. Love the fact that they do not need eggs. I will say however, I did not get 100 cookies out of the recipe more like 60 and I used the smallest cookie scoop you can get. 5 stars

   Nov 30, 2010
Would not make this again.
ewww

  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

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