Ricotta Cheese Cookies

A great recipe, but even better with some additions. I followed the other reviewers' advice, and used lemon extract instead of the vanilla. Then, I tinted the icing with yellow food coloring, and I also added vanilla and lemon extract (1/4 tsp each) to it. I drizzled the icing over the tops of the cookies and then sprinkled confectioner's sugar on top of the icing to pretty them up a bit. The result was a tasty cookie that was easy on the eye, and even more pleasing to the tummy! Will definitely try these again!

A variation of this recipe recently won top prize at a cookie exchange I attended. Fantastic cookies. The variation I have uses cream cheese frosting - 4 oz cream cheese, 1 Tbl butter, 2 C 10X sugar, and 1/2 tsp vanilla. It really adds to the wonderful flavor.

I made these cookies for Easter with a few changes and they were fabulous! I added a tablespoon of grated lemon peel to the dough and used half lemon juice instead of milk for the icing. I tinted the icing yellow with food coloring and topped with pastel colored sprinkes. They were delicious and beautiful!!!

These cookies are great...wonderfully light and airy! I played around with some extracts, doing one dozen with lemon extract (topping with a lemon glaze and grated lemon zest), one dozen with maple extract (topping with a maple flavored cream cheese frosting and chopped walnuts), and another dozen with coconut extract (topping with a coconut infused vanilla frosting and fresh shredded coconut). They were all wonderful, but the coconut was my favorite! The flavor of these by themselves leaves so much possibility as far as flavorings go, which makes them perfect for me, even though others have mentioned thinking they "lacked something". A little imagination can turn a good cookie into a GREAT cookie and I think these have the potential for that! Thanks for the wonderful recipe! :)

These cookies were good, and very easy. I made them a little less bland by making a simple glaze with almond extract, milk and confectioners sugar. They freeze well.

These are cake-like cookies, not your standard cookie texture and density, so don't expect the same consistency as a chocolate chip cookie. Also, the batter was very thick and my 100 watt hand mixer did not have enough power to handle the dough. I tried to make these a little lower in fat, so I reduce the amount of butter. That was a mistake. The cookies were too crumbly -- the butter is needed for moistness. These cookies have a mild flavor and do not taste very sweet without the icing. I mixed 3 T. of fresh orange juice with 3 c. of powdered sugar to make the icing. The citrus of the OJ was a nice complement to the cookie. I think almond or maple extract would also be good in the icing. After I get a new and better mixer, I'm going to try these again.

Good. Just a very plain soft and cakey vanilla cookie. I followed recipe exactly, but didn't make the icing. The cookies are plenty sweet without it. They do not spread at all, so can be put close together on cookie sheet. Mine only needed 12 minutes in the oven.

I wasn't too thrilled with these cookies. They baked well and tasted good but needed something extra...

I made these for a Christmas party and 6 people asked for the recipe. I will definitely make these again!

These are probably the BEST drop cookies I've ever made! The family devoured them! They are so soft and moist!!! I would give this a ten if I could :) They would even be good with a little lemon flavor somewhere...I might try that in the frosting next time!

Great recipe! Made cookies last minute for my daughter's Ricotta report she did in Italian class. Very moist and a big hit with students and the teacher. Grazie!

These are a great base cookie. I prefer to add the zest of one lemon and replace one of the teaspoons of vanilla with lemon extract. I then frost them with a light lemon flavored cream cheese frosting made with 4 oz cream cheese, 1 tablespoon butter, some lemon juice (or extract), 1.5 cups of powdered sugar, and a few drops yellow food coloring. They taste so nice and springy this way. Great for easter. They are more like Italian lemon teacakes this way. I can imagine that almond extract would also be good in these with a cherry flavored frosting (though would unboubtably be much sweeter). The texture is incredible, and, as with a lot of Italian recipes, it's not all about the flavor, but the texture that makes something irresistable.

A similar recipe has been in my family for years that is a better version of this. And the secret to the icing is 1/2 tsp. vanilla, 1/2 tsp almond extract, 3 TBL milk and 2 cups sifted powdered sugar. The icing is the perfect texture and sets up perfectly. -- We also do not add vanilla to the cookie! They are a hit and every event. You will give 5 start if you do this!!!

this recipe came out bland. i had to add some cinnamon to give it some flavor.

I made these today, and did not change anything. They are super moist, more cake-like but delicious.

I made these exactly as written. I'm very impressed by the taste and texture of these cookies! They remind me of a sweet scone or fluffy shortbread. I made them huge and then froze them in order to use them for a strawberry shortcake dessert later. The only thing I will do differently is let them brown a bit more. Thanks!

These are really good, as another reviewer said, they're not like a chocolate chip cookie or anything, but they are good. I followed the recipe exactly except when it came to the icing. I substituted some of the milk for 2 TBSP of vanilla extract and 1 TBSP of maple syrup. The icing, I believe is what really set these cookies off, they had just enough of a maple flavor to bring out the best in the cookies. My husband took these to work, and a buddy of his said that they tasted just like some cookies that he'd gotten from the Amish bakers in Ohio. Thanks for the great recipe!

I ran into a friend who said she got a recipe from her Italian sister-in-law for Ricotta Cheese cookies. Sounded interesting so I came home and checked All Recipes for a recipe, found it and baked them. Delicious! Then my friend brought some of her cookies over from her sister-in-law's recipe. Tasted the same. They were awesome. My son loved them and he's not a cookie eater.

Just like grandmas.

I had never made these before but they came out perfect! I followed the recipe exactly, only added about 1/2 tsp more vanilla just because I was afraid they would be too blah without it. I will use this recipe over and over again! Also, the glaze only lasted for half the batch so I just left the other half plain. Either way they are delicious!

I loved these! The first time, I cut the recipe in half but accidentally put in the whole cup of butter... but they were great! And I made a half recipe again with the right amount of butter and they weren't as good as the first time! I'll make them again.

these are wonderful! very moist and great flavor! i decided not to make an icing and dusted with powdered sugar and sprinkles instead. i'm adding this recipe to my personal collection.

I have been making these cookies for awhile and they are the best cookies ever. Everyone always asks me to make these for them. The only thing different is I use 2 1/2 cups conf. sug. and 5 tbsp milk. Also for the holidays you can sprinkle green and red sugar crystals on them. You won't be disappointed with these.

Very nice cookies, I used a teaspoon cookie scoop to get uniform sized cookies. This made approx 70 cookies! They need to bake for exactly 15 minutes.

Great use for leftover ricotta. Definitely use lemon or almond flavoring with or instead of vanilla. Very moist cookie--not too sweet.

Absolutely delicious! Added anise extract to the icing and used pastel colored nonpereil sprinkles....Such a moist cake-like cookie....I remember these growing up....they bring back a lot of memories. The ricotta really makes these cookies moist. My family loves these cookies and they made great Easter gifts for them. This recipe makes a lot of cookies....but so worth it. The best! Thanks for a great recipe.

I really liked these! They weren't sweet enough for the rest of the family. I used a cream cheese frosting & made colored sugar to sprinkle on. Thanks, I'll be making these at Christmas!

I really liked these cookies! They are light and have just the right amount of sweetness. I didn't have quite enough ricotta cheese so I added a few tablespoons of cottage cheese (drained). I also took one reviewer's suggestion and used half lemon juice, half milk in the icing. Yum!

these cookies were amazing, but i tweaked them a bit! i cut the butter in half and substituted 1/2 cup of apple sauce (will use all apple sauce next time) and used egg whites instead of eggs. these cookies were so delicious and fluffy - will definately make again!

I have been making cookies for over 50 years, and never have been so disappointed. I totally agree with "Arianne". If you are looking for a recipe what tastes like BISCUITS, then this is IT! Exactly as written, it is bland. Without all the additions made by others,the cookies are tasteless. (Sigh!)

These are so delicious, soft, sweet, melt-in-your-mouth cookies. We have a Christmas cookie exchange party every year and everyone brings all these fancy cookies, but these cookies are everyones the most favored and out do the fancy cookies. You can add a little food coloring to the dough or frosting and make these really cute. Sometimes I add a whole pecan on the top of the frosting, very designer like!

Made the recipe as provided, no tweaks. The taste was very good, but it does need glaze. Nice cake like texture, however, they did not store well at all. I stored them in an air tight container and the next day they were very, very mushy.

Yummy and chewy! The ricotta seems to add good texture, but the taste does not overpower the cookies.

everyone loved these and it made a nice big batch...very easy

Delicious on the day they are baked, still good the following days, but not as good. Half the recipe is enough cookies for two people.

I made mine with a teaspoon of coconut flavoring added to the dough and the icing....everyone went crazy over them!

Really good and easy to make, has a cake-like taste.

Tried this recipe to use up some extra ricotta cheese...NOT WHAT I EXPECTED...didn't have that much taste, and i ended up with 5 dozens! They tasted more like biscuits and we ate them with butter! won't be making them again.

Very tasty cookie - light and fluffy, not too sweet. I made three frosting variations: almond extract, lemon extract and coconut extract, and sprinkled sliced almonds, lemon zest and coconut on top, respectively. Yum!

These are good, very soft. Flavor is a little bit dull.

These cookies are WONDERFUL!! We have dairy goats and make our own ricotta cheese, so I was looking for a way to use up the excess. I did make some modifications though. I used 1/2 oat and 1/2 spelt flour, added 1/2 tsp. of lemon peel and 2 tsp. lemon extract. I used lemon juice and p. sugar for the icing. Everyone loved these cookies! No grainy texture, no blandness, no complaints at all. :)

I've used this recipe for years now, it is a very simple cookie to make. Everyone loves them and requests me to make them for the holidays. I omit the glaze and use color sugar on top instead.

The Cookies are very fluffy and good

I just made these for St. Pat's Day - and instead of using vanilla I used Almond Extract - WOW - they were terrific. I also put a little dropof Almond Extract in the frosting too and sprinkled with green sugar crystals.... Also to cut down on the sugar (for my weight/diabetic friend I used the Splenda sugar blend)... I would make them again and again.....

Followed recipe except the icing . Icing 4oz Philadelphia strawberry cream cheese , 2 tbs milk, 1c 10x sugar 1 tsp vanilla

I only had enough ricotta to make half the recipe. Decided to make a "bar cookie" out of it instead of drop cookies. Placed the dough in a ~6x10 baking dish and baked for about 30-35min. When cooled, I topped with the powdered sugar mixture, which included some almond extract. Very good. Was more of a dense cake consistancy than a bar cookie, but it got good reviews from friends and family.

I'm a little disappointed with these cookies. While they were pretty easy to make, had a nice texture and looked great, the flavor was not what I wanted. Followed the recipe to a T, but even with the glaze they had this bland sort of flavor that I can't quite put my finger on (almost like a scone or biscuit, maybe too much baking powder... not sure). And, yes, I know that Ricotta Cookies are generally not a rich, super sweet cookie. This recipe is OK, but not what I wanted.

I love these cookies. Whenever I make my stuffed shells pasta dinner, I always have enough ricotta cheese left over to make these cookies, and I do it happily! They freeze well, too!

These were delicious!!! My family liked them better than my traditional sugar cookie!!! These are very soft and good,,,, will be making them again for sure!!! I used vanilla canned icing,,,,,didn't like the recipe for the "drizzle icing"

my household loved it.. i added coconut on top.

These were quick to mix up. I used a cookie scoop which made things easy too. They didn't spread much, so were rather rounded. When the cookies were ready for tasting, I loved the fact that the outside was crisp and the inside cake-like. I added a tsp of cinnamon to the batter. I iced half of them since hubby likes 'em less sweet. I substituted 1tbsp almond extract for the milk. Yum!

this recipie is DELICIOUS! i drizzle them with a little bit of lemon icing instead of using the frosting here and they are a HUGE hit! very soft and tasty!

I was looking for a way to use up some leftover ricotta cheese when I came across this recipe. I halved the recipe since I only had half a tub of the cheese, and was very pleased with my use of the leftover ricotta.

Easy, yummy, and light but a little bland even after the alterations others suggested.

YUM! and the cookie part is not too sweet, and so soft and cake like.

Really good and easy way to use up leftover ricotta. I did half almond/half vanilla in the cookies and added a little almond extract to the icing. Yum.

this is the best cookie. very moist and so very easy. love it!

Had some Ricotta left after making Lasagne and wanted to use it, found this recipe, super easy..the cookies are great, not too sweet. I made the frosting with the juice of Calamansi fruit and some lime zest...so delicious on the hot days here in Hawaii. I will make theses again, a great cookie to go with afternoon tea.

Yes I have made these and they are a big hit at my house at christmas time for the icing i add several different flavors Banana/strawberry ,peppermint,.... just go crazy. orange and peppermint are the favs here

Very good!! I did have to add some extra confectioners sugar because the glaze was a little too runny but without or without glaze I will definitely make these again.

WONDERFUL COOKIE! This is a cake-like, very delicate cookie. If you are looking for a heavy crunchy, chewy cookie, this isn't it. Thanks for the great recipe!

I added lemon flavoring, and these were very tasty! I needed more frosting than the recipe made.

These are wonderful! I added some extra vanilla extract but otherwise followed the recipe exactly. The batter had a great texture and was easy to work with. Very cake-y texture and a great base for additional flavors. I iced some with confectioners sugar with lemon extract and added sprinkles and I iced others with confectioners sugar mixed with amaretto and a dash of almond extract and sprinkled with chopped almonds. Both were big hits and I've had quite a few requests for the recipe. Thank you very much for sending in this recipe!

These cookies are moist and delish. Everyone raved over them when I took them to work.

Love these!

These cookies are great! Yet, I recommend using lemon extract instead of vanilla extract.

Yummy cookie! I made everything as the recipe reads, except I did a glaze. I made half with orange and half with almond extra. Thank you for sharing! This is a keeper!

You HAVE TO try this recipe!! I made them and took some to my work and let my husband took some to his work. EVERYONE LOVED THEM!! I've got compliments all day along and people at my husband's work made sure that I know they loved the cookies, too!! And my husband kept telling me not to forget to put 5-star rating on this site. Thans for the great recipe!

These are great and so moist! I add a tablespoon of lemon extract when making the icing for extra flavor.

I make these cookies every christmas and my family loves them. They are very light and tasty.

try burnt butter frosting instead of icing listed.

I made this recipe one day after reminiscing about the tasty ricotta cookies I used devour while living in Italy. What resulted from this recipe didn't taste much like the cookies I wanted to make. First of all, it was a bit too soft and crumbly. And for some reason tasted like corn muffin. I didn't make the glaze, as I try to be calorie conscious, but w/o a glaze, it doesn't have much flavor.

One of the easiest and tastiest cookies I've made,they were a hit at a dinner party with all the adults. They're great with or without the frosting, and they freeze very well.

These cookies are delicious and very moist. Big hit at Easter.

They came out like sweet biscuits or scones

I have made these cookies several times and everyone always loves them. The first time I made according to the recipe. Since then I have added mini cholocate chips and also walnuts on occasion. They turn out good no matter how I make them.

I've had this recipe for a while and finally made it last night with some left over ricotta. I reduced the batch to make "12 servings" and my roommate and I finished them all before bed. I used a little less butter than called for, and I just dusted them with powdered sugar. They were not too sweet, and very moist and cakey. Probably unique to my stove... but next time I'll cook them at 325 for 12-15min for a more even bake.

These were very good. My whole family loved them. the icing was perfect, it gave them a little more sweetness. Will definitely made again.

You will not be disappointed with these cookies!

These were so delicious! I didn't have vanilla extract so I used hazelnut. I didn't have confectioners sugareither so I put a raspberry pie filing on top that I had leftover in my fridge. Yum yum.

this recipe is amazing, easy to follow and ended up with enough batter for 56 cookies. Pretty good considering it said 36, so I got a bonus 20 cookies. These were a major hit at the office. I added a little bit less vanilla, and added some anise extract as well to make them sort of like anisette cookies. Turned out very well and I will definitely be making these again soon

These are fantastic. I am gluten free so I substituted Bob’s Red Mill gluten-free 1 to 1 baking flour for the flour indicated. They are delicious and stay fresh for over a week.

Too soft. The batter is tasty but I enjoy a cookie that snaps when you break it in half.

Very tasty and easy to make! Made as is except the vanilla extract because I did not have any. I actually used homemade ricotta cheese .. not sure if that made any differences. Cookies were very soft and moist. Will definitely make again!

These cookies are very easy to make. Very tastey and a good way to use up extra ricotta cheese.

Unfortunately, my batch was a little short on the Ricotta cheese and my oven runs hot for the bottoms to be a little browner than likely intended, but I didn't let them burn. For future reference, I would likely double the amount of the icing from the recipe given as I ran short on that while decorating. However, it was tasty for my whole household and I was nibbling on those cookies for days. A teacher in grade school brought cookies like these to class one year and, wouldn't you know it, gave me the recipe when I was a kid and would no doubt lose it before I could really implement it. Not sure it lived up to my memories, but it could easily be a case of rose-tinted glasses. It was an interesting recipe and I was rather happy with the result and, having tried it once, I can tweak it here and there (like buying more ricotta) in the future.

Cut the recipe in half and still made almost 4 dozen cookies! For the icing, we mixed Key Lime juice with the confectioner’s sugar and decorated with lime-colored sprinkles to get a taste of “Key West”.

I made these but I changed the amount of baking powder to two teaspoons instead of two tablespoons. It sounded like way too much. I’ve nevee seen that amount in any cookie recipe. They turned out great with 2 teaspoons.

Really, really, good. I tweeked it by using half all purpose and half oat flour. I didn't frost it, I added mini chocolate chips to the dough. They are a perfect not too sweet cookie.

Having made these before (lost my original recipe); I remember one of the important steps to this recipe is to fold the ricotta in last so that you don't work it. I then topped with a great cream cheese frosting!

Every one enjoyed them

No changes to the recipe, except that I made half the amount, turned the icing pink using maraschino cherry juice, and topped each cookie with a cherry half. So delicious and soft! Easy to make. This will be one of my trademark recipes in my social circle!

Simple and delicious! I'm usually a needs nuts, cookie eater, but these are so delicious I didn't even miss them! I did split the batch in half and added chocolate chips to the second half, thinking of a cannoli, and they were just a good. I found the icing recipe to be the perfect amount. Thank you for this recipe!

these cookies are extremely delicious.for variation i add different kinds of extracts. or some cake colouring paste for different colours

Delicious. I made a orange icing for half and lemon icing for other half. They are soft and very good!!! Easy to make will make them again!!!

I added a bit of lemon juice and topped my cookies with crushed werther candies! Soo yummy!

I had made lasagna and had 7 oz of ricotta cheese left. So I substituted 8 oz sour cream. My grandkid's loved them. The recipe makes a large batch, so froze about half (unfrosted). When we needed more, I took the plain cookies out of the freezer and put the glaze on top. To top them I used glaze, powered sugar and sprinkles. The dough is a bit sticky, so next time I will try a cookie scoop with a trigger release. If you want a very smooth, melt in your mouth cookie, then this is your cookie.

I let it bake. 7 minutes longer until golden brown great taste

Moist and delicious cookies! Cook time was perfect. Slight preference of bake on silicone over parchment but both were fine.