Ricotta Cheese Cookies Recipe

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Most Helpful Positive Review

Aug 28, 2003

A great recipe, but even better with some additions. I followed the other reviewers' advice, and used lemon extract instead of the vanilla. Then, I tinted the icing with yellow food coloring, and I also added vanilla and lemon extract (1/4 tsp each) to it. I drizzled the icing over the tops of the cookies and then sprinkled confectioner's sugar on top of the icing to pretty them up a bit. The result was a tasty cookie that was easy on the eye, and even more pleasing to the tummy! Will definitely try these again!

—india*romeo

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Most Helpful Critical Review

Aug 28, 2003

I wasn't too thrilled with these cookies. They baked well and tasted good but needed something extra...

—RUBIES71

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99 Ratings

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Sep 27, 2003

I made these cookies for Easter with a few changes and they were fabulous! I added a tablespoon of grated lemon peel to the dough and used half lemon juice instead of milk for the icing. I tinted the icing yellow with food coloring and topped with pastel colored sprinkes. They were delicious and beautiful!!!

—SUETYNER

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Dec 22, 2007

A variation of this recipe recently won top prize at a cookie exchange I attended. Fantastic cookies. The variation I have uses cream cheese frosting - 4 oz cream cheese, 1 Tbl butter, 2 C 10X sugar, and 1/2 tsp vanilla. It really adds to the wonderful flavor.

—BAZAARBAKER

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Feb 10, 2004

These cookies were good, and very easy. I made them a little less bland by making a simple glaze with almond extract, milk and confectioners sugar. They freeze well.

—MELISSA42

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Jun 24, 2010

These cookies are great...wonderfully light and airy! I played around with some extracts, doing one dozen with lemon extract (topping with a lemon glaze and grated lemon zest), one dozen with maple extract (topping with a maple flavored cream cheese frosting and chopped walnuts), and another dozen with coconut extract (topping with a coconut infused vanilla frosting and fresh shredded coconut). They were all wonderful, but the coconut was my favorite! The flavor of these by themselves leaves so much possibility as far as flavorings go, which makes them perfect for me, even though others have mentioned thinking they "lacked something". A little imagination can turn a good cookie into a GREAT cookie and I think these have the potential for that! Thanks for the wonderful recipe! :)

—Amy

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Dec 13, 2006

These are cake-like cookies, not your standard cookie texture and density, so don't expect the same consistency as a chocolate chip cookie. Also, the batter was very thick and my 100 watt hand mixer did not have enough power to handle the dough. I tried to make these a little lower in fat, so I reduce the amount of butter. That was a mistake. The cookies were too crumbly -- the butter is needed for moistness. These cookies have a mild flavor and do not taste very sweet without the icing. I mixed 3 T. of fresh orange juice with 3 c. of powdered sugar to make the icing. The citrus of the OJ was a nice complement to the cookie. I think almond or maple extract would also be good in the icing. After I get a new and better mixer, I'm going to try these again.

—enterprise01

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Sep 22, 2010

Good. Just a very plain soft and cakey vanilla cookie. I followed recipe exactly, but didn't make the icing. The cookies are plenty sweet without it. They do not spread at all, so can be put close together on cookie sheet. Mine only needed 12 minutes in the oven.

—kle_sam

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Nutrition

Calories
180 kcal
9%

Carbohydrates
27.6 g
9%

Cholesterol
29 mg
10%

Fat
6.5 g
10%

Fiber
0.4 g
2%

Protein
3.2 g
6%

Sodium
202 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ricotta Cheese Cookies

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 180
Calories from Fat: 58

% Daily Value *
Total Fat 6.5g 10 %
Saturated Fat 3.9g 20 %
Cholesterol 29mg 10 %
Sodium 202mg 8 %
Potassium 38mg 1 %
Total Carbohydrates 27.6g 9 %
Dietary Fiber 0.4g 2 %
Protein 3.2g 6 %
Sugars 16.2g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 10 %
Iron 8 %
Thiamin 11 %
Niacin 11 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.