Ricotta Cookies

Ricotta Cookies

Here is a recipe that we featured last year during the holidays. These cookies are so moist and delicious that we couldn’t not share them with you again….

You knew it had to be coming. It was only a matter of time. It’s cookie week. It may be my favorite seven days of this ever loving blog. Plus any one who knows me an ounce, knows I love cookies. They’re my achilles heel. I bust my butt in the gym for the simple reason that it affords me more cookies. And so I took this week very seriously. I dug deep. Searched high and low. Excitedly read recipe after recipe in search of great cookies. I considered the rosemary and pinenut cookie, but scratched it because I crave sweet this time of year. Mulled over the flourless peanut-chocolate chip version, but decided I had to consider the allergy issue. Finally, there were the Chocolate-Peppermint Cookies: thin, crisp dark chocolate mint cookies coated in white chocolate and then sprinkled with crushed candy cane. On second thought, it may have been a bad idea not making those.

Maybe I’ll squeeze those in later. In the end, I settled on Ricotta Cookies plucked from a special holiday cookie supplement by Canadian Living magazine. Since I had traditional gingerbread covered (You’ll see those later this week), I liked the idea of these treats. They have the quiet sweetness of a shortbread with the moistness of a brownie. Top with a cream cheese icing and you have a festive cookie. Plus it’s not too cute like a gingerbread man. Unless of course you want it to be. Then the skies the limit when decorating using sprinkles, dragees or non pareils.

Ricotta Cookies


  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 cup ricotta cheese
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • Icing:
  • 1/2 cup cream cheese, softened
  • 1/4 unsalted butter, softened
  • 1 1/2 cups icing sugar
  • 1/2 teaspoon vanilla


Preheat oven to 350.

Beat butter with sugar until fluffy in a large mixing bowl.

Beat in egg, ricotta cheese and vanilla, combing well after each ingredient.

In a separate bowl, add flour, salt, baking soda and baking powder.

Whisk together. Stir in ricotta mixture until well combined.

Place tablespoon size rounds of dough on cookie sheet lined with parchment paper.

Bake until golden, about 12 to 14 minutes.

Remove from oven and allow to cool for a minute. Move to wire rack to continue cooling.

I struck out on on my own–Scarlett was happily playing with her father. Yet it wasn’t long before her baking instincts kicked in. She arrived in the kitchen just in time to drop the dough on the baking sheet. She also took over the entire icing preparation.

We all had fun taking turns frosting and decorating the cookies. It became a bit of a competition who could come up with a better design idea.

My husband raised the bar when he pulled out a mini-heart stencil and screened a red heart onto one. Show off. I, personally, liked Scarlett’s self portrait in red and green sprinkles. However, I guess it really doesn’t matter. They all taste the same going down and they were, in a word, yum!

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  1. Chantel Simmons
    December 06, 14:58 Reply

    These look so good! Do they keep for a few weeks in the fridge/freezer so that they’re good for gift-giving?

  2. Laura Keogh
    December 06, 19:20 Reply

    Hi chantel! Thanks for your note. Keep them in an air tight container for a week. You also could easily freeze them. They were a hit today at a holiday party I went to, so I highly recommend them. Hope you’re well. Best, Laura

  3. Dee Dee
    January 04, 21:43 Reply

    My daughter and I just found your site and got right on to making these cookies. OMG. Delicious doesn’t even begin to describe these cookies! Thank you!

    • Laura Keogh
      January 09, 12:22 Reply

      Right, aren’t they crazy good! I’m so glad you found us. Thanks so much for writing. Best, Laura

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