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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 213 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 213 reviews   Next >>

  joanne in michigan  Jan 30, 2018
Would make this again.
definitely better next day and day after delicious and addicting cookie 5 stars

  Jessica in Connecticut  Dec 17, 2017
Would make this again.
I make these every year around the holidays and my husband and family canít get enough ❤️ 5 stars

  Lynn in New York  Dec 15, 2017
Would make this again.
This is an amazing cookie. I wonder how many tsp of anise extract I would use in place of vanilla. 5 stars

  A cookie baker  Dec 8, 2017
Would make this again.
Family favorite 5 stars

  A cookie baker in Ct  Jun 29, 2017
Would make this again.
This has become a family favorite! Love them. We use almond extract in the frosting. Thanks for the recipe. 5 stars

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