Ricotta Cookies
Recipe by: Elena Parks for Eggland's Best
A great year-round cookie recipe, these are always a favorite for our Easter table!
Ingredients
- 3 Eggland's Best eggs, large
- 2 cups sugar
- 1 cup (2 sticks) unsalted butter, softened, (not melted)
- 2 teaspoons vanilla extract
- 1 15oz. container part-skim ricotta cheese, room temperature (drained for 15-30 minutes)
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Preparation
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar together until light and fluffy (about 2–3 minutes).
- Beat in the eggs, one at a time, then mix in the vanilla and ricotta until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft, thick dough forms.
- Cover the bowl and chill the dough for 30 minutes — this helps prevent spreading.
- Drop by rounded tablespoons onto prepared baking sheets, leaving 2 inches between cookies.
- Bake 12–14 minutes, until cookies are set but not browned. Centers should look slightly soft.
- Let cool completely before glazing or dusting with powdered sugar.
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 |
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