Ricotta Cookies

  • 2 cubes butter
  • 2 cups sugar
  • 1 15-16oz whole milk ricotta
  • 2 tsp vanilla
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp lemon zest
  • pinch salt
  • 4 cups flour


  • 1 cup powdered sugar
  • lemon juice
  • Nonpareils

Preheat oven to 350°.

Cream butter and sugar. Add ricotta. Add eggs, vanilla, and zest.  Mix until blended. Add flour, salt, and baking soda. Mix until combined. Dough will be soft.
Drop by a teaspoon onto a lightly greased cookie sheet.
Bake about 15 minutes or until done. Cookies brown on bottom but will remain white.

For icing, mix lemon juice and powdered sugar to form a glaze. Brush on cookies and sprinkle with nonpareils.

**2016 – I chocolate-dipped half of them!

**2015 – We rolled in colored sugar before baking!

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