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Ricotta Cheese Cookies

Updated on December 14, 2017

This cookie was not one of Nunny's original recipes. Her granddaughter, Lisa, got the recipe from her Mom and made these for Christmas. Thanks to Lisa, who now resides with the angels, I have this recipe to share with you.

What is so special about these cookies is that they are a different consistency from the Italian Knot Cookies but share the same icing. These cookies don't tend to be as dry as the Knot Cookies.

These cookies made from ricotta cheese can be frozen up to three months and you can suit youself how you decorate them for the cookie tray.

Soft Textured Cookie
Soft Textured Cookie


  • 2 cups granulated sugar
  • 1 cup margarine
  • 1 small container ricotta cheese
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 4 cups flour
  • 2 tablespoons double action baking powder
  • 1 teaspoon salt

Cookies cooling on wire rack
Cookies cooling on wire rack

How to Mix and Bake

Preheat oven to 350°. Line baking sheets with wax paper.

Beat the sugar and butter until light and fluffy (about 5 minutes). Add and mix the ricotta cheese, vanilla and eggs.

Add flour, baking powder and salt and beat until drop cookie consistency.

Drop dough by teaspoons onto baking sheets.

Bake at 350° for about 15-18 minutes or until cookies are very lightly golden.

Remove cookies to wire rack to cool.

Sprinkle with colored sugar and let dry
Sprinkle with colored sugar and let dry



  • 1 1/2 cups confectioners' sugar
  • 3 tablespoons milk

When cookies are cool, stir confectioners sugar and milk in a small bowl until smooth.

Dip cookie tops into the icing and place on wax paper to dry.

Sprinkle with colored sugar or candy sprinkles.

It takes a few hours for the icing to dry.

Ricotta Cheese Cookie with Strawberry Garnish
Ricotta Cheese Cookie with Strawberry Garnish


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