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Ricotta Cheese Cookies

Ricotta Cheese Cookies	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  4.8 stars stars based on 207 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
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:

1-5 of 207 reviews   Next >>

  Jenna in PA  Dec 7, 2016
Would make this again.
My husbands favorite cookie, I make them every year for Christmas! 5 stars

  Cookies and Fudge Maker in Maine  Apr 2, 2016
Would make this again.
Omgoshh, so easy to make..and oh so delicious! 5 stars

  Ohio Baker  Dec 20, 2015
Would make this again.
I lost my recipe for Ricotta cookies andwas hesitant to try this one because of the lack of egg. It is better than my original and with the cost of eggs, it\'s a keeper! 5 stars

  K.T. in Ohio  Dec 18, 2015
Would make this again.
These are seriously the best cookies EVER!!! My 7-year-old brought them in for his birthday treat! The first graders were asking for the recipe! 5 stars

  Canuck  Dec 14, 2015
Would make this again.
Love this recipe! Make it every year! 5 stars

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