Ricotta Cheese Cookies are light, flavorful soft cookies with a cake-like texture. These cookies are a wonderful addition to any Christmas dessert platter.
Ricotta Cheese Cookies
Are you starting to get in the baking mood like I am? I’ve been baking some different cookie recipes to see which I want to bring to a cookie exchange. Participating in a cookie swap is one way I can stock up our goodies without being in the kitchen for days.
I contemplated sharing my favorite cut-out cookie recipe because they taste so yummy, but I also want to share cookies that are appealing at first glance.
Easy Ricotta Cookies
See I get inspired by some of the sites I follow that specialize in cut-out cookies. I’m blown away by the creativity of those cookies artists!
Each one is basically hand painted with icing! They use multiple colors of icing per cookie, different decorating tips, and piping styles. They’re beautiful and look so professional!
My cookie decorating skills are sooooo bad! I just don’t have the patience to pipe small lines and fill in the color with a toothpick, which is why I’m sharing a much simpler recipe.
Mix, bake, and add sprinkles and you have some great tasting cookies!
How To Make Ricotta Cookies
Today we are baking soft pillow-y cookies with vanilla glaze and sprinkles! So simple to make, pretty to look at, and taste delicious! Plus, there is enough in this recipe to share with friends and family!
First, make sure you start with room temperature butter. It whips up quicker to a nice fluffy consistency.
Steps to bake ricotta cookies:
- Beat butter and sugar together until light and airy
- Mix in egg, ricotta cheese and vanilla extract
- Whisk together dry ingredients, separately
- Mix in dry ingredient to butter mix until a dough forms
- Refrigerate for 2 or more hours
- Bake cookies, let cool
Ricotta Cookies With Sprinkles and Vanilla Glaze
Now all you need is the finishing touch! In a small bowl mix the glaze:
- Confectioner’s sugar
- Vanilla extract
Lightly coat each cookie, then sprinkle some sugar crystals on top.
This recipe makes about 4 dozen, and can easily be doubled for a big ‘ole cookie exchange.
You Also May Enjoy These Holiday Cookies:
Ricotta Cheese Cookies | Italian-Style Holiday Treat
Soft and Pillowy Cookies are a perfect addition to your holiday baking!
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar
- 3 Tablespoons milk
- 1/4 teaspoon vanilla extract
- red & green sugar crystals
- Preheat oven to 350 degrees. Line two cookie sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl, with mixer at low speed, beat sugar and butter until blended. Increase speed to high; beat until light and fluffy (about 3 minutes).
- At medium speed, beat in egg, ricotta cheese, vanilla until well combined.
- Reduce speed to low. Add flour mixture, beat until dough forms. Chill for at least 2 hours in the refrigerator.
- Drop dough by level tablespoons, about 2 inches apart. Bake about 15 minutes or until cookies are very lightly golden on the bottom edges. Remove cookies to wire cooling rack. Let cool completely.
- To ice cookies, in a small bowl, mix powdered sugar, vanilla, and milk together until well blended. Dip the top of each cookie into the icing and set on baking rack. Sprinkle with colored sugars.