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Ricotta Cheese Cookies

Ricotta Cheese Cookies

Ricotta Cheese Cookies

Ricotta Cheese Cookies
4.7 rating based on 12,345 ratings
4.7/5 (11)
Course: Drop CookiesDifficulty: Easy
Servings

100

cookies
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Moist and airy; it’s quick, easy, delicious, and pretty. You can’t go wrong!

Ingredients

  • 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

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Directions

  • 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.

Notes

  • 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

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(example: Sue in LA)
Rating
Review

★★★★★
I make these cookies every Christmas and for any wedding that I bake for. These are super easy to make and delicious. My children love them.
- Cookie Queen

★★★★★
These cookies were so easy to make & the best ricotta cheese cookie recipe I’ve found. They were soft, delicious and pretty. GREAT recipe!
- Susan

★★☆☆☆
They were soggy and you did not specify how much mik you add to glaze Next time will add eggs
- Marie

★★★★★
definitely better next day and day after delicious and addicting cookie
- joanne

★★★★★
I make these every year around the holidays and my husband and family can’t get enough ❤️
- Jessica

★★★★★
This is an amazing cookie. I wonder how many tsp of anise extract I would use in place of vanilla.
- Lynn

★★★★★
Family favorite
- A Baker

★★★★★
This has become a family favorite! Love them. We use almond extract in the frosting. Thanks for the recipe.
- A Baker

★★★★★
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!
- Ohio Baker

★★★★★
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!
- K.T.

★★★★★
Family and friends love this recipe. I thought there was an error in the recipe because there weren't any eggs but I tried 1 egg once and preferred the cookie without. Very moist and very tasty.
- KPM
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