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    You are in: Home / Baking / Ricotta Cheese Cookies Recipe
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    Ricotta Cheese Cookies

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    motherof4boys's Note:

    Ricotta Cheese Cookies

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    Units: US | Metric

    For the cookies

    For the glaze


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Mix all of the cookie ingredients well until the dough sticks together into a big ball.
    3. 3
      It will be sticky.
    4. 4
      Drop by teaspoonfulls on an ungreased cookie sheet.
    5. 5
      Bake 10 minutes or until the bottoms turn golden brown.
    6. 6
      Let cool for 1 minute and then transfer to wire racks to cool completely.
    7. 7
      Glaze: In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies.
    8. 8
      Stir over low heat then spread over cooled cookies.
    9. 9
      Quickly top with sprinkles.
    10. 10
      Makes 3-4 dozen cookies.

    Browse Our Top Drop Cookies Recipes

    Ratings & Reviews:

    • on November 02, 2008


      These are so delicious and fluffy! They even taste great without the frosting, but my little cousins sure had a blast frosting and decorating them.

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    • on March 29, 2007


      This was my first time making Ricotta Cheese Cookies and I thought it was great! I also made the glaze as the previos reviewer suggested. These cookies have the right kind of sweetness and are perfect for any occasion! When I made this, I thought the cookie dough was a bit dry so I added about 2 TBSP of water to help smooth it out a little bit more. Also I used 3 1/2 cups of flour instead and 1 3/4 cup of sugar. I will definately make these again the next time I have extra Ricotta on hand.

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    • on November 29, 2006


      My mom makes a recipe similar to this. We tried this one b/c it didn't contain eggs (DD is allergic) and b/c you use baking soda instead of baking powder. My mom wanted to see how these compared to her recipe. We did add some extracts (almond to the dough and orange to the frosting). They tasted pretty good and almost as good as my moms (hence the 4 stars). Loved it and if I'm out of eggs (or my egg replacer) and baking powder when I go to make these cookies, I'll definately make your recipe instead. Oh, these cookies (and mine too) taste best COLD. I threw the batch in a plastic bag and kept them in the freezer (yeah, they didn't last long...hehehe). They are awesome that way! BTW, my mom got 70+ cookies from this recipe. She used a teaspoon to form them. They were the perfect size.

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    Read All Reviews (7)


    Nutritional Facts for Ricotta Cheese Cookies

    Serving Size: 1 (1714 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 174.1
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 4.2 g
    Cholesterol 19.8 mg
    Sodium 146.5 mg
    Total Carbohydrate 25.4 g
    Dietary Fiber 0.3 g
    Sugars 14.4 g
    Protein 2.8 g

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