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My review
Ricotta Cheese Cookies
Kiersten
"These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles."
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Ingredients
servings 180Original recipe yields 36 servings (6 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
- Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
- Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
- When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 147170 Ratings
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Most helpful positive review
10/9/2002
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, an...
Most helpful critical review
8/27/2003
I wasn't too thrilled with these cookies. They baked well and tasted good but needed something extra...
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Most positive
Least positive
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10/9/2002
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, an...
12/22/2007
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 10...
3/31/2002
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 tin...
6/24/2010
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 m...
2/5/2004
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.
12/13/2006
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 m...
9/22/2010
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 clo...
8/27/2003
I wasn't too thrilled with these cookies. They baked well and tasted good but needed something extra...
12/17/2006
I made these for a Christmas party and 6 people asked for the recipe. I will definitely make these again!