Cookie Week {Day 3}: Ricotta Cheese Cookies

I can’t remember from whence this recipe for Ricotta Cheese cookies originally came. I’ve had it hand written in my recipe book for at least 10 years. It’s another one of my EVERY year cookie staples. These are an absolute favorite of my husband, brother, and son.  We girls like them too, but they seem to particularly please the men.  Man food…….disguised as fluffy white cookies……..

These cookies are super moist and rich tasting, yet light and cakey.  The ricotta doesn’t  make them taste cheesy as much as  it  lends a depth of flavor that makes them better than any other Italian cookie I’ve ever tasted.

cookie week day 3

I searched the internet for the recipe to see if I could find it anywhere {because I LOVE to copy/paste whenever possible}  and I found the very same recipe in TONS of places. You can print it here at All Recipes.  These will be a hit with everyone. One of the best things about them is that  {especially without the frosting} they aren’t as sugary as most Christmas cookies, so I tend to steer my kids toward these when they want seconds!

Ricotta Cheese Cookies:


  • 2 cups white sugar
  • 1 cup butter, softened
  • 15 ounces ricotta cheese
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 4 cups all-purpose flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups confectioners’ sugar
  • 3 tablespoons milk


  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
  3. Reduce speed to low. Add flour, baking powder and salt; beat until dough forms. {don’t over mix or cookies will be tough}
  4. Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
  5. When cookies are cool, prepare icing. In small bowl, stir confectioners’ sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.

cookie week day 3b
Seriously so yum!!  If you’re stopping by for the 1st time this week, be sure to check out the recipes for Pecan Butterscotch Squares and Mocha-Toffee truffle cookies!

XO, Sara
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  1. Christina P says:

    ooo! I need to give your recipe a try, I have made ricotta cookies in the past but I like the way yours reads a bit better (less sugar more cookies). Maybe if the toddler is good, this can be our next baking project!

  2. I’m behind and have to catch up on cookie week, but OMG these look awesome! Is there anything you can’t do, lady????

  3. My favorites so far. 🙂

  4. Oh wow these looks scrumptious.

  5. Cookies are great just wondering if you have to keep them refrigerated out not?

    • Hi Linda! I usually don;t bother to refrigerate, although they may keep a bit longer if you did. Merry Christmas 🙂

  6. Does the recipe really call for 2 tablespoons of baking powder or is that a misprint?

    • yes, it really does call for 2 TABLESPOONS! It’s so funny that you ask because I second guess it every time that I make them 🙂 Thanks for stopping by!

  7. i just made, i used red food coloring in the icing for Valentine Day. My recipe called for 2 tsp, baking power & 1 tsp of baking soda. They came out great, hadn’t made for a few years, & I had forgotten how good they are.

    • Every Christmas when I make them, my husband AND kids lament that I only make them once a year. Maybe I’ll surprise them for Valentine’s day! Thanks for stopping by and commenting 🙂

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