Ricotta Cookies are so good!!! One bite of these and you go, mmmm!
They are a much sweeter cookie in comparison to the egg biscuits they resemble. The ricotta cheese gives it a soft texture.
This is a favorite cookie of mine. I love the texture and the strong vanilla in them.
I make them every Christmas.
See more pictures in the slideshow below.
Ricotta Cheese Cookies
- 2 cups sugar
- 1 cup butter softened
- 15 ounces ricotta cheese
- 2 teaspoons vanilla extract
- 2 eggs
- 4 cups flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons milk
- Preheat the oven to 350°.
- With a mixer on medium speed, cream the sugar and butter.
- Increase speed to high and beat for 5 minutes. You want it very light and fluffy.
- Reduce to medium speed and beat in the ricotta cheese, vanilla extract, and eggs until well combined.
- Reduce to the lowest speed and add the flour, baking powder, and salt. Mix it until a dough forms.
- Drop dough by tablespoons, 2 inches apart, onto an ungreased cookie sheet.
- Bake about 15 minutes, or until the cookies are very lightly golden. The cookies will be slightly soft, but they firm as they cool.
- Cool in the pan on a wire rack for a few minutes, then remove them to the wire rack to continue cooling.
- Frost the tops with the GLAZE: Stir the confectioner's sugar and the milk to get a thin glaze.
- Store the cookies covered at room temperature.