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Ricotta Cheese Cookies

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  •  4.8 stars stars based on 206 reviews
  •   97% 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.

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Reviews of Ricotta Cheese Cookies:

40-51 of 206 reviews   Next >>

  Gina in Hamilton, Ohio  Nov 23, 2011
Would make this again.
Made these with my daughter (age 7) and it was simple and fun. We used all kinds of sprinkles, as well as used the glaze white and tinted it green with food coloring. We also "just glazed" a lot of the cookies too. Very good!! Thanks for the recipe! 5 stars

  I "Heart" Christmas Cookies in Wisconsin  Oct 17, 2011
Would make this again.
I have been making these cookies (via this website’s recipe) for a few years now. I make them for many different occasions by changing up the sprinkle-colors on top! I’ve even won “cookie swap” contests and my co-workers wait for these at Christmas!

Here’s a few of my notes from years gone by:

1. Regarding the picture - I make my cookies slightly larger than the picture, my glaze never turns out that white/thick (but still tastes great), and I use colored “sugars” instead of colored “jimmies.”

2. I use the biggest bowl that I own to mix these cookies. (4 cups of flours adds up!)

3. I have used both full fat and reduced fat ricotta. They both worked and tasted fine (I’m sure if you taste them up against each other you’d notice a difference).

4. I roll these into balls, and while baking, the cookies stay in their ball-shape, they don't "spread out" so you can LOAD your cookie sheet up (as long as there's a little space between).

5. Glazing - Instead of trying to “spread” the glaze on the cookies, I dip them in the pot of glaze. First, I layout wax paper/parchment paper/paper bag (not paper towel) on the table, put all my cookies on the table with a bit of room between them. I make the glaze on the stove, then just bring the pot (with whatever you used to mix the glaze) over to the table. Holding the pot on an angle (so the glaze collects into a bigger “pool”) I quickly dip a cookie upside down in the pot, then dip it again and put it back onto the paper.

6. Sprinkles - If you have someone else there...you could dip while they sprinkle...otherwise, dip some cookies, take a break to sprinkle (so that the glaze doesn’t dry & sprinkles don’t stick), then go back to dipping. My glaze doesn't "cool" in the pot as long as I stir it occasionally while I'm dipping.

7. As other reviewers have mentioned, people can be turned off by the name. At a bake sale, my cookies labeled “Ricotta Cheese Cookies” were the only ones with TONS left over; I renamed them "Snow-dusted Christmas Cookies" for a cookie party and won 1st place for best tasting!

ENJOY!
5 stars

  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

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