These Ricotta Cookies are soft and delicious and so easy to make! Ricotta Cookies are cake-like cookies that are perfect for every occasion!
I made Rachael ray’s pasta toss last week and had leftover ricotta cheese. For a week I saw that cup sitting there in the fridge, and had no idea what to do with it.
So, I decided to find a dessert to make that included ricotta cheese.
Ricotta cheesecake? Nah, too long of a process. Plus, I didn’t have that much of the cheese left to make a whole cheesecake out of it.
Then it came to me. Ricotta cookies! I searched for a whole day online for a good recipe, then decided to hodge podge some of the OK ones to create a recipe I liked.
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The results were a moist, cake-like, not-too-sweet creation that I pronounced as one of my favorite cookies of all time.
They looked a little plain, so I added some leftover Christmas sprinkles to the top of each cookie. You can make these for any holiday, and add a topping that makes sense.
For Easter, you can drizzle colored white chocolate on the top. For Valentine’s Day, red and white sprinkles could be placed on top. St. Patrick’s Day? Green anything!
Here’s the recipe:
Ricotta Cookies Recipe
1/2 cup butter
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1 cup ricotta cheese
2 cups flour
Preheat oven to 350 degrees.
In large bowl, cream together the butter and sugar until smooth.
Beat in egg, vanilla and ricotta cheese.
Combine flour, salt and baking soda; blend into ricotta mixture.
Drop teaspoons of dough onto ungreased cookie sheet. Top cookies with sprinkles, if desired.
Bake for 12 to 15 minutes or until the sides begin to brown.
Remove from oven, let cool and enjoy!