Italian Ricotta Cookies

The perfect post-lasagna treat? I’ve found it – and we LOVE it!

Here’s how it went down: I accidentally bought twice the quantity of ricotta needed for last week’s lasagna. Being a huge hater of food-wasting, I knew that I needed to find a recipe to use up this awesome, creamy, crumbly, delicious cheese. I considered spinach and artichoke roll-ups…I considered cannoli…I considered ziti… and then I stumbled across sweet, fluffy, moist italian ricotta cookies. Done deal. Deal done.

These are reminiscent of pumpkin cookies: they aren’t like normal cookies, but more like muffin tops. Very cake-y. I decided to make some pretty pink icing for the top and they turned out just beautifully. I think these would be perfect for a bridal or baby shower!

Italian Ricotta Cookies – adapted from Italian Cookies II on

1/2 C butter, softened
1 C white sugar
2 eggs
1 tsp vanilla extract
8 oz ricotta cheese
2 C all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

2 TBS butter, softened
2 C powdered sugar
1/4 tsp almond extract
1+ TBS milk

1. Preheat oven to 350. Grease two large cookie sheets.

2. In medium bowl, mix together 1/2 C butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt in separate bowl. Gradually stir flour mixture into cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets.

3. Bake 8-10 minutes in oven or until edges are golden. These will burn easily so take them out as soon as they are no longer shiny. Allow cookies to cool completely.

4. In medium bowl, mix well the remaining butter, powdered sugar, almond extract and milk. Add additional milk until icing reaches desired consistency. Add food coloring if you prefer. Frost cooled cookies.

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