Ricotta Cheese Cookies

    About one month ago I made homemade lasagna and had half of a container of ricotta cheese leftover. I wasn’t quite sure what I should do with it, but I certainly did not want to have to throw it out. In the past I have made white pizza and stuffed shells with ricotta. Not wanting to be redundant, I thought I would try a dessert this time.
     I came across a recipe on the internet for ricotta cookies. At first I thought it sounded weird, but after reading some of the reviews I figured I might as well give it a shot. Luckily, it was worth trying! Out of my oven came light, cakey, and soft cookies that I later topped with frosting to sweeten up more.


Ricotta Cheese Cookies
Prep time
Cook time
Total time
Serves: 30
  • 1 stick butter, softened
  • 1 cup white sugar
  • 1 large egg
  • 1 cup ricotta cheese (8 oz.)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ------------
  • 4 cups powdered sugar
  • 2 Tablespoons butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • water
  • sprinkles
  1. First make the cookies: Heat oven to 350 degrees. In a medium bowl cream together butter and sugar.
  2. Mix in egg. Mix in cheese and vanilla.
  3. Stir in flour and leavening.
  4. Drop by tablespoonfuls onto cookie sheets. Bake for 13 minutes or until bottoms are lightly golden.
  5. Leave on cookie sheets for 5 minutes, then remove to wire racks to cool completely.
  6. Make the frosting: Melt butter in microwave. Add vanilla and almond.
  7. Add powdered sugar and enough water to make frosting thin enough to spread.
  8. Spread frosting over cooled cookies.
  9. Top with sprinkles and let harden.

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