Ricotta Cookies

Total Time Prep: 25 min. Bake: 15 min./batch + cooling
Yield 7 dozen
Test Kitchen Approved
Ricotta cheese is the star of these ricotta cookies, traditionally served as Italian Christmas cookies. The soft ricotta cheese makes the treats extra moist, and the vanilla frosting seals in the sweetness.

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 1 carton (15 ounces) ricotta cheese
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • FROSTING:
  • 1/4 cup butter, softened
  • 3 to 4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 3 to 4 tablespoons 2% milk
  • Colored sprinkles

Directions

  1. Preheat oven to 350°. In a bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
  3. In a large bowl, cream together butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.

Nutrition Facts

1 cookie: 92 calories, 3g fat (2g saturated fat), 16mg cholesterol, 74mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.

A single batch of these ricotta cheese cookies is never enough. I usually make one to give away and two more to keep at home. The ricotta cheese makes the morsels extra moist. —Doris Marshall, Strasburg, Pennsylvania
Recipe Creator

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