Ricotta Cheese Cookies

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 148 reviews Next >>

MsJanJ in OH Apr 12, 2010
Would make this again.
I have made Ricotta Cheese Cookies forever. They are so delicate and very easy to make. I use various flavors in my cookies and icing. One that is most sought after by family and friends are the Lemon Flavored one which calls for Lemon Zest and Lemon Juice in the cookies. For the glazing I make a very tart and tangy spread that gets very firm. Don't let this cookie fool you, it is awesome and can be whatever you want it to be. It is one of our favorite. five stars

Rachel in Boston Apr 3, 2010
Would make this again.
I have never got so many compliments as I have on these cookies. They are my go to recipe for any holiday. They are so EASY children could do it. Easy to make easy to decorate however you like.
Young and old alike rave about these. five stars

ML in Michigan Feb 7, 2010
Would make this again.
These cookies are very delicious and pretty too. The recipe is now on my list of favorites! five stars

Melissa in Texas Dec 25, 2009
Would make this again.
These were delicious! The light, fluffy texture of the cookie was amazing. Definitely would make again. five stars

Christine in Kansas City Dec 24, 2009
Would make this again.
FANTASTIC! Was super skeptical, but thought I'd try it just for kicks. I was too intrigued NOT to try them, after seeing they had 120 rave reviews. I made the first batch a few weeks before my cookie exchange, and they were devoured by the family within a few hours. We did 1/2 with vanilla extract glaze and 1/2 with vanilla and almond extract glaze. I won "most unique" ingredient/cookie at the cookie exchange-HUGE hit, even with all my skeptical friends! We're making them again tonight for Santa. Love that we can eat the cookie dough too without risking the raw egg. ;) Recommend using an electric mixer to avoid the "bready" thing someone else lamented about. Also, you probably want to roll them into balls by hand to bake. They turn out much prettier that way. I will be making these every year. five stars

Recipe Info

four point eight stars
95% would make this again

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