Ricotta Cookies
A great year-round cookie recipe, these are always a favorite for our Easter table!
Make This Recipe
Ingredients
- 3 Eggland's Best eggs
- 2 cups sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 teaspoons vanilla
- 1 15oz. container part-skim ricotta cheese, room temperature
- 4 cups flour
- 1 tablespoon baking soda
- 1 teaspoon salt
Preparation
- Preheat oven to 350 degrees F.
- In a medium bowl, sift flour, baking soda and salt together. Set aside.
- In a large bowl, using an electric mixer fitted with the paddle attachment, or with a hand mixer, blend eggs, sugar, butter, vanilla extract and cheese. Mix until well combined.
- Slowly add flour mixture to wet ingredients, mixing well.
- Drop dough on a greased cookie sheet, or a silicone baking mat on top of a cookie sheet; dough balls should be approximately 1 heaping teaspoon-sized balls.
- Bake for 10-12 minutes or until cookies are light golden brown on the bottom. Note, the tops of the cookies may be slightly wet (which is ok).
- Remove cookies and cool completely. Serve topped with powdered sugar or your favorite icing or glaze.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 81 |
| Fat | 3g (36% calories from fat) |
| Cholesterol | 16mg |
| Sodium | 118mg |
| Carbohydrates | 11g |
| Dietary Fiber | trace |
| Protein | 2g |