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Ricotta Cheese Cookies

"A Cheesecake in a cookie bite!"

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ricotta cheese cookies

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.

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Ricotta Cheese Cookies

YIELD:6 Dozen I cut this recipe in half!

Ingredients

* 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

Glaze Ingredients

1 1/2 cups of confectioner's sugar

1 1/2 tablespoons of fresh lemon juice

Procedure

* 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).


What about, cinnamon, nutmeg, or almond flavoring?

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!


Can I add nuts?

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.

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March 2014

Top Five Most Viewed Italian Cookie Recipes

#1 Almond Biscotti Recipe

#2 Anisette Cookies

#3 Italian Wedding Cookie

#4 Ricotta Cheese Cookie

#5 Pizzelle Recipe


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