Ricotta Cookies Ricotta Cookies

Ricotta Cookies | Food styling by Lucie Richard | Prop styling by Catherine Doherty Image by: Yvonne Duivenvoorden

  • Prep time 30 minutes
  • Total time 1 hour & 12 minutes




Cookies: In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta cheese and vanilla, beating well after each addition.

In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into ricotta mixture.

Drop by generous 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until bottoms are golden, 12 to
14 minutes. Transfer to racks andlet cool.

Icing: In bowl, beat cream cheese with butter; beat in icing sugar until thick and creamy. Beat in vanilla. Spread over tops of cookies; decorate with dragées. Refrigerate until icing is firm, about 30 minutes.

Makes about 36 cookies.

Nutritional facts Per cookie: about

  • Sodium 60 mg
  • Protein 2 g
  • Calories 125.0
  • Total fat 6 g
  • Potassium 22 mg
  • Cholesterol 22 mg
  • Saturated fat 4 g
  • Total carbohydrate 16 g


  • Iron 3.0
  • Folate 7.0
  • Calcium 2.0
  • Vitamin A 6.0
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Baking & Desserts

Ricotta Cookies