These ricotta cheese cookies are part of my ricotta cheese recipes collection They also happen to be on the top 5 most viewed recipes of my site. Most Italian cookie recipes are crispy in texture, but THESE AREN'T. (Thank God! I hated the dry crunchy cookies I was served growing up!) The texture of this cookie is cake-like and they are very moist from the ricotta cheese.
Most ricotta cheese cookies aren't a secret recipe that some grandma keeps locked in a vault. These are very traditional. And there's not a lot of variation between households. The only twist I give is the lemon icing. And it's optional. I like it. My kids don't. That's why I only glaze half the batch. (It's that mom thing, trying to keep everyone happy.)
I know I said that there isn't a lot of variation in this tradtional recipe, BUT there are a few substitutions (and FAQs) listed below. And if this isn't exactly what you were looking for see the ricotta cheese recipes I have.
Thanks for stopping by!
* 2 cups sugar
* 1 cup (2 sticks) margarine or butter, softened ( but really, no margarine UNLESS YOU HAVE TO!)
* 1 container ( or 15-ounces if you buy the big ones) of ricotta cheese
* 2 teaspoons vanilla extract
* 2 large eggs
* 4 cups all-purpose flour
* 2 tablespoons baking powder
* 1 teaspoon salt
1 1/2 cups of confectioner's sugar
1 1/2 tablespoons of fresh lemon juice
* Preheat oven to 350 degrees F.
* In large bowl beat sugar and margarine or butter until blended.
* After the ingredients are blended - beat until light and fluffy, about 5 minutes.
* Add ricotta, vanilla, and eggs until well combined at a medium speed.
* Add flour, baking powder, and salt. Beat until dough forms.
* Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet.
* Bake about or until cookies are very lightly golden (cookies will be soft and cake like).
Even though this appears to be a bland by glancing at ingredients, I remained a purist to keeping the traditional Italian cookie recipes to just that, truly traditional. I'm sure the above mentioned would taste just fine - but I'm remaining true to the authentic to this cookie!
You *can*. (It won't be traditional) But here's what you should know, this cookie is very much like a cake in texture. If I were to add nuts, I'd suggest chopping them real fine and add them as a topping on the icing. Frost and dip.
NOTE: The ricotta cheese in these cookies keeps them moist. You can freeze them and they will keep well.
Back to the top of this Ricotta Cheese Cookies Recipe