Best Silky Ricotta Cheese Cookies Recipes

SILKY RICOTTA CHEESE COOKIES

Steps:

• Preheat oven to 350°.
• Cream together sugar and butter.
• Add vanilla.
• Beat eggs in one at a time.
• Sift flour, salt and baking soda.
• Add to creamed mixture.
• Mix well.
• Add the ricotta cheese.
• **Usually here I add butterscotch chips or chips of your liking (raspberry chips are my favorite).
• Drop by teaspoonfuls onto a non-stick cookie sheet.
• Bake for 15 minutes or until lightly browned.
• Frost if desired.

RICOTTA CHEESE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.
• Increase speed to high; beat until light and fluffy, about 5 minutes.
• At medium speed, beat in ricotta, vanilla, and eggs until well combined.
• Reduce speed to low.
• Add flour, baking powder, and salt; beat until dough forms.
• Drop dough by level tablespoons, about 2 inches apart,onto ungreased large cookie sheet.
• Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
• With pancake turner, remove cookies to wire rack to cool.
• Repeat with remaining dough.
• When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth.
• With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals.
• Set cookies aside to allow icing to dry completely, about 1 hour.

ITALIAN RICOTTA COOKIES

Steps:

• Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
• Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
• Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.