Ingredients for Ricotta Cookies
- 1 ½ cups granulated sugar
- Margarine
- 2 large eggs
- Vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup ricotta cheese
- 4 ounces cream cheese (softened)
- 2 cups powdered sugar
- Ground Nutmeg
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How to Make Ricotta Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs and 2 teaspoons vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup ricotta cheese until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown and the bottoms are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the frosting: In a medium bowl, beat together 4 ounces cream cheese (softened), ½ cup (1 stick) softened butter, and 1 teaspoon vanilla extract until smooth and creamy.
- Gradually add 2 cups powdered sugar, beating until light and fluffy.
- Once the cookies are completely cool, frost each cookie generously.
- Sprinkle with a pinch of freshly grated nutmeg.
- Store frosted cookies covered in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
34g
Fat
9g
Carbs
5g
