Ricotta Cookies Recipe

I came across this recipe while in culinary school. One day, my cooking buddy Jamie came into the kitchens declaring that we had to make these cookies. I think she found the recipe in a mailer from a ricotta cheese manufacturer. At that point, I had never baked with ricotta cheese, and I was skeptical. Besides, I was a ‘serious’ baker and these cookies had sprinkles, for heaven’s sake!

Well, about a thousand batches later, I am comfortable enough in my bakerhood to admit that these are one of my favorite cookies. They are tender and moist with a faintly sweet vanilla flavor. You don’t taste the ricotta cheese; it contributes more to the texture than anything else. These are so good that Bryan recently requested them for his birthday instead of a cake!

I prefer to glaze the cookies while they are still hot, as it makes the glaze more transparent. The glaze sets up pretty fast, so it is easier to have an extra set of hands manning the sprinkler.

Recipe is after the jump.

Ricotta Cookies

It is important that the butter, ricotta cheese and eggs are all at room temperature, otherwise they don’t mix well. Also, make sure you don’t overbake these cookies. They should be barely golden brown with the edges a bit browner.

2 sticks of butter, softened
1/2 cup ricotta cheese
2 tsp vanilla
2 cups sugar
2 large eggs at room temperature
4 cups all-purpose flour
1 tsp baking soda
1 tsp salt

For the Glaze:
1 cup powdered sugar
3 Tbs milk
Sprinkles

Preheat the oven to 350 degrees (F). Line several sheet pans with parchment paper.

In a medium bowl, stir together the flour, baking soda and salt. Set aside. Using a stand mixer or a hand mixer, beat butter, ricotta, vanilla and sugar until smooth. Add the eggs, mixing on low speed until smooth. Add the dry ingredients and mix just until combined.

Using a scoop or a spoon, drop about 2 Tbs of cookie dough on parchment-lined sheets, spacing cookies about 2″ apart. Bake for 10 to 12 minutes until cookies are slightly golden and edges are starting to brown. Immediately remove cookies to a rack and spoon glaze over cookies while still hot.

For the glaze: In a bowl stir together powdered sugar and milk until smooth. Adjust the consistency by adding more milk or powdered sugar as necessary.

Makes roughly 40 cookies depending on size.