Ricotta Cheese Cookies
I made the decision when I went through the redesign of my blog that I wouldn’t include any recipes that I did not have up to date photos for. Although I have received a number of requests for some of the recipes presently not on the blog that I am still working through, this recipe for Ricotta Cheese Cookies has been sorely missed by the number of email requests I have received for it the past month.
This is an very easy and delicious recipe for drop cookies, and in fact is one of the cookies my family requests each and every year. The cookies are very tender, with just a hint of lemon, and the inclusion of ricotta cheese keeps them nice and moist.
Deborah Mele
Ricotta Cheese Cookies
Yield:
Makes 4 Dozen
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
A tender, moist holiday favorite.
Ingredients
- 2 Sticks Of Butter At Room Temperature
- 2 Cups Of Sugar
- 1 (15 oz) Container Of Full Fat Ricotta Cheese
- 2 Teaspoons Vanilla Extract
- 2 Eggs, Lightly Beaten
- Dash Of Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Finely Chopped Lemon Zest
- 4 Cups All-Purpose Flour
Glaze:
- 1 Cup Powdered Sugar
- Lemon Juice
- Colored Sprinkles
Instructions
- Preheat oven to 350 degrees F.
- Mix all the ingredients together until combined. (The dough will be moist.)
- Drop by a teaspoon onto a lightly greased cookie sheet.
- Bake for about 10 minutes until firm, turning the tray around halfway. (The cookies will be golden on the bottom, but will remain white on top.)
- Mix in enough lemon juice with the powdered sugar to make a glaze that can be brushed on.
- Lightly coat the tops of each cookie with the glaze and sprinkle with the colored sprinkles.
- Let dry fully before storing.
I have wanted to make a batch of these and also a Ricotta Orange poundcake…both your cookie and the pound cake call for whole milk ricotta…will part skim ricotta not work? Not enough fat? I have a pound and a half left over from Christmas…
p.s. these cookies look fabulous…
The cookies and poundcake just do not taste the same using reduced fat ricotta.
These cookies are the exact same ones my grandmother from Calabria would make. We would have these on the “dessert” table at every wedding and bridal shower. However, we dipped the icing in coconut rather than the sprinkles.
For Christmas, we tint the icing red and green – still dipping in coconut after icing the cookies.
Maria, sound very colorful, I’ll have to try it!
I made this recipe last night and the cookies are so light and delicious.
I love the taste of the fresh lemon and lemon zest.
Thank you Deborah.
Can these cookies be frozen? I know you can’t freeze ricotti but is it OK to freeze this after baking?
No, these cookies are best made fresh.
The first time I ever had these cookies they were purchased from a local Italian bakery. I had never heard of them before and fell in love. I went on an internet hunt to find which led me to this fabulous website.
Every year around the holidays, I have so many requests for these cookies. They are like eating a small personal sized cake. Think muffin tops. They are light, moist and delicious. Best of all, they are the easiest cookie to make.
Thank you Deborah for giving us this wonderful recipe.
How can I make the above cookie that will travel well ? – less flour? More egg? Is there a Ricotta Fruit Bread ?
My cousin is always sending me homemade baked date/nut breads – I’d like to return the favor.
HELP! Thank you!
We have been baking these cookies for years and always waited to the last minute so they could be soft and not hard and now that we have discovered your recipy to add ricotta we are so thankful for your recipy Uno millione di Grazie from a Campobassan famiglia in Montreal, Québec. Canada Buon Natale e Felice Anno Nuovo 2014…
Made these today and not only are they delicious, they look exactly as they do in the picture. This recipe is a keeper.
Glad you liked them!
Do these need to be refrigerated? I need to make these for my nieces wedding and don’t know how to store them. I froze them in the past and they come out wet.
If you refrigerate them they will sweat and the icing will seem wet. They really are not the best cookie to make ahead of time and hold for any length of time.
Can you make the cookie a few days ahead and then put the icing on when needed?
I’ve never tried it but these cookies are best eaten within 48 hours of making them.
Can you keep these ricotta cookies in the  Fridge raider
I keep them in my refrigerator for up to 4 days. If you do add sprinkles, they will run due to the moisture in the cookies.
My husband made your recipe today and it was AMAZINGLY DELICIOUS! We wanted to send some to our daughter by mail. Would that be possible? How long do they last? Do they have to be fridged?
These cookies should be refrigerated and are not cookies that should be shipped.
Made these cookies today…a wonderful addition to my dessert tray for ChristmasÂ
They are mildly sweet & light , a keeper for sure!
Thanks Karen, they are a family favorite in my house.
May I have your thoughts on freezing the unglazed cookie then thawing and glazing? I have read your comments above. Would leaving the glaze off help? The recipe made 75 cookies for me! And they are not little. Im trying to figure out a way to keep some aside. Thank you.
I think you could freeze them unglazed.
Do you have to keep Ricotta Cookies in Refrigerator after they are cool?
Becase they are so moist, they are best kept refrigerated. If you used sprinkles however, they will weep into the icing.