Ricotta Cookies III

Ricotta Cookies III

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About this recipe: This is a delicious light & fluffy cookie with a hint of lemon in the frosting. The ricotta cheese gives them a heavenly texture.


Serves: 48 

  • 1 cup (230g) butter
  • 2 cups (450g) caster sugar
  • 2 eggs
  • 450g ricotta cheese
  • 2 teaspoons vanilla extract
  • 4 cups (500g) plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 cup (125ml) milk
  • 1/2 teaspoon butter
  • 1/2 teaspoon shortening
  • 4 cups (500g) icing sugar
  • 1 tablespoon lemon extract
  • 1/2 cup coloured candy sprinkles

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat oven to 175 degrees C (350 degrees F). Grease cookie trays.
  2. In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and bicarbonate of soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie trays.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking trays for 5 minutes before removing to a wire rack to cool completely.
  4. To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the icing sugar and lemon extract. Dip each cookie into the icing then dip in coloured sugar or sprinkles.

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