Ricotta Cookies

Feb 7th

On the most recent snow day I was chatting with a friend at 8 am and she told me she was making her family pancakes. It sounded cozy and sweet; I was immediately taken back to my post-wedding pancake disillusionment.

I said this on the blog a LONG time ago but because my husband and I didn’t live together before we got married, I had time to set up a bunch of “marriage ideas” about how I thought it would be. Saturday mornings (obviously) involved lazing around and pancakes. Imagine my shock when my new shiny husband gets up early, (turns down pancakes), makes his protein shake, and runs off to the gym to”make sure he gets in a game” of basketball. Sigh.

After getting off the phone with my friend I said to myself, “maybe no one wants my pancakes but these people that I live with sure do love cookies”. With at least two cups of leftover ricotta (from those crostini I recently posted), I knew just what to make.

How have I not shared these with you yet? A family favorite that makes an appearance at most holidays, these cookies are cake-like in their mixing method which yields and soft, pillowy cookie. The glaze is most welcome as the cookie itself tastes almost as tame as a sweet biscuit. I decorated with a bright girly pink in honor of my friend  Lisa who just had a baby girl (and we ALL thought she was having a boy). Welcome baby Savannah!

Ricotta Cookies

Makes 4 dozen

2 sticks unsalted butter, softened

1 3/4 c. sugar

3 3/4 c. all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 c. ricotta cheese (16 oz)

2 tbsp. vanilla extract

2 eggs


2 c. powdered sugar

1 tsp. vanilla

2 tbsp. milk

food coloring/sprinkles if desired

1. Preheat oven to 350 and line two baking sheets with parchment paper. Cream butter and sugar with electric mixer until pale in color and fluffy in texture (about 5 minutes on medium speed).

2. Whisk flour, baking powder, baking soda and salt in a mixing bowl until combined.

3. Whisk ricotta cheese, vanilla and eggs together until smooth.


4. Add flour mixture and ricotta mixture alternately to creamed butter (start with 1/3 of the flour, then 1/2 of ricotta, flour, ricotta, flour). Beat mixture after each addition on medium speed until combined.

5. Using two spoons (one to scoop and one to push off), drop batter in 1 tbsp. amounts onto baking sheet, spacing two inches apart.


6. Bake for 12 minutes. Meanwhile, whisk all ingredients for glaze together in medium mixing bowl.

7. Transfer baked cookies to cooling rack and, while warm, spoon glaze onto top of each cookie and swirl to cover if desired. Sprinkle immediately with sprinkles, if using. Let cool until glaze hardens and then store at room temperature for several days. Will freeze extremely well.



Print Friendly, PDF & Email