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Ricotta Cookies

This recipe was sent to rachaelray.com from visitor, Maria Caccamise. Maria tells us:

"This delicious recipe is real crowd pleaser any time of the year. It's easy to make and has a unique flavor."


For the cookies:

  • 1 cup butter

  • 2 cups sugar

  • 2 eggs

  • 1 pound ricotta cheese

  • 2 teaspoons vanilla

  • 4 cups flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

For the glaze:

  • 1 cup confectioners' sugar

  • 1 tablespoon milk

  • 1/2 teaspoon lemon extract


Pre-heat oven to 350°F.

Cream butter and sugar together until smooth. Add eggs, one at a time and beat thoroughly. Add ricotta and vanilla; beat 1 minute.

Sift together dry ingredients then combine with moist ingredients until thoroughly incorporated.

Drop by  teaspoon onto cookie sheet (I use a melon ball  to get a uniform size). The dough is sticky.

Bake for 11-15 minutes until bottoms are light brown.

Meanwhile, mix all ingredients for the glaze until smooth.  If too thick, add a bit more milk.  You could also add lemon zest for additional lemony flavor. Once cooled, you can frost these with the glaze.

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