Pat's Ricotta Cookies

Pat's Ricotta Cookies Recipe

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Patricia Dixon


Chilling the dough overnight helps these tender cookies keep their puffy shape during baking. A simple orange glaze adds extra sweetness

★★★★★ 1 vote
makes 6 1/2 doz. cookies
15 Min
10 Min


4 c
all purpose flour
2 tsp
baking powder
1 tsp
baking soda
1 tsp
1/2 c
(1 stick) butter
1 1/2 c
granulated sugar
2 tsp
1 oz
container--15 ozs. part- skim ricotta
2 c
confectioner's sugar, sifted
3 Tbsp
orange juice
colored sprinkles ( optional)


1Whisk together flour, baking powder, baking soda,and salt in medium-size bowl.
Beat together butter and sugar on medium speed in large bowl until light and fluffy, about 3 mins. ; Beat in eggs, vanilla,and ricotta cheese until well blended.
2Stir in flour mixture until well blended. cover and refrigerate overnight.
Heat oven to 350 degrees F , lightly grease baking sheets.
3Shape dough by level tablespoons into balls. Place at least 1 inch apart on prepared baking sheets.
4Bake in 350 degree F oven for 10 minutes or until bottoms are lightly brown. Do not overbake. Transfer cookies with metal spatula to wire rack to cool slightly.
5Meanwhile,prepare glaze; Stir together confectioners' sugar and orange juice in small bowl until smooth and good glazing consistency. If too thick. add additional orange juice, drop by drop, until desired consistency . Drizzle glaze evenly over each cookie. Garnish with sprinkles if desired. Let stand until hardened. Makes 6-1/2 doz. cookies.

About Pat's Ricotta Cookies

Course/Dish: Cookies