This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.
I love to bake, especially during the holidays. One of my favorite traditions is the cookie swap party, since that means I only have to bake one type of cookie and end up with lots of different kids. It’s much easier, faster, and more economical this way.
My go-to Christmas cookie recipe is one that I got from a friend at a cookie swap seven years ago. I gobbled up her delicious cookies without letting anyone else in my family try that variety. And before I even knew what they were! They looked and tasted like fluffy, moist sugar cookies. But, they are ricotta cheese cookies. I got the recipe from my friend and have been making these cookies every year since. Everyone loves these- they are sweet, but not too sweet. The only problem I’ve come across is the weird look people give me when I say “ricotta cheese cookies” but if you try them, you’ll be a believer. Maybe I need to think of a more creative name for them.
Ricotta Cheese Cookies
Ingredients
- 2 c sugar
- 1 c butter, softened
- 1 15oz container whole ricotta cheese
- 1 tsp vanilla
- 2 eggs
- 4 c flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 c powdered sugar
- 3 T milk
- decorations: sugar crystals or sprinkles
Directions
- Preheat oven to 350
- In large bowl, beat sugar and butter until blended
- Increase speed and beat until light and fluffy(5 min)
- Beat in ricotta, vanilla, and eggs until well blended
- Add flour, baking soda, and salt
- Beat until dough forms.
- Drop by tablespoonsful onto cookie sheet
- Bake about 13-15 minutes or until lightly golden
- Cool on wire rack
- Icing: Stir confectioners sugar w/milk until smooth
- Spread on cooled cookies and sprinkle w/crystals or sprinkles
- Allow to set one hour
Recipe notes: I use my tablespoon cookie scoop for these cookies. The cookies really don’t spread out much when they are baking, so you can put them close together on the cookie sheet. This makes a LOT of cookies- which is why it’s an easy recipe for a cookie swap. Approximately 10 dozen cookies. Cut the recipe in half if you wish. These cookies freeze really well, so I’d suggest making the full recipe and freezing some for later instead.
Baking for Better Challenge with Pompeian Grapeseed Oil Spray
One of my kitchen helpers
No matter what you are baking this season, you can try Pompeian Grapeseed Oil Spray which is a is a light, all-natural cooking spray made 100% grapeseed oil imported from France.
From November 4 – December 6, you can enter the Baking for Better Challenge by following @Pompeian on Instagram, uploading a photo to Instagram showing how you are giving their baked goods a tune up with Grapeseed Oil Spray, using the #Bake4Better hashtag and tagging @Pompeian.
The most innovative photo taker, who will be crowned by celebrity pastry chef Duff Goldman, will receive a $5,000 donation in the name to their local food bank and a Pompeian gift basket to continue baking better all year long.
For the Baking for Better official rules, please visit http://www.pompeian.com/bakebetter. Coupons for Pompeian products can be found at http://www.pompeian.com.
This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.
Wow they look sooooo yummy! I’m going to add this to our cookie list. I always like trying one new cookie recipe a year 🙂
Oh these look delicious and they’re so easy too! I bet my mom would love them!
I love this contest and the ricotta cookies. I was looking for a cookie to make for my annual cookie swap party and I think this one will make the cut.
I love ricotta cheese, use it in my cheesecake recipes all the time. I have to try these cookies. I have been seeing so many people using Pompeian for baking, I am going to have to give this a try.
I love cookies and I especially love how easy these look to make! I’m thinking these Ricotta Cheese Cookies will be perfect for our team’s holiday event!
I bet these are really good. And I love cookies so I WILL be trying!
Thanks for the recipe!
i haven’t ever heard of using ricotta in cookies- i must check these out
Yum. I so love cookies.
i love cooking with grapeseed oil. I have to make sure to try the ricotta cheese a batch. i’m sure you can’t even taste it.
This sounds like a lot of fun. I have never participated in a cookie swap but it does allow the kids to participate.
These look delicious…and I never would have guessed they have cheese in them….hey, that’s protein, so they are totally healthy. Pinning for sure!
I love baking with Ricotta. This recipe looks fantastic!
Delicious and pretty! I pinned for later use.
These look delicious! Thank you so much for sharing.
These look so good! I never would have thought of ricotta cheese in them.
Your Ricotta Cheese Cookies look delish! We’ve been cooking with grapeseed oil a lot lately because of it’s higher smoke point.
I’m going to have to give these a try this year! I’ve seen you swear by these year after year and haven’t made them yet. I love to bake too! Cookies and Christmas! Two of my favorite things. 😉
These sound delicious and totally Italian!
These look spectacular! Definitely trying them.
Of all of the cookies I have made, I have never even heard of cookies like these.
These look delicious! Perfect for the holiday baking season.
Cheese cookies… thats a new one for me, but they do sound yummy! I’ll have to try out the recipe
Aww….my grandma used to make these! I haven’t had a decent one since she passed away. I might have to surprise my family and make them this year.
I’m loving the idea of ricotta in cookies, plus you made them so cute and festive!
I would love to try this recipe. I think the only thing I use ricotta for is lasagna.
I am pinning these! I have a cookie swap for work and would love to make these. I just have one question. Do you use salted or unsalted butter?
Unsalted. Sorry, should probably edit the recipe! I never have salted butter on hand, so I don’t think about it!
These look amazing! Definitely going to try them! Question about freezing: Do you go ahead and freeze them iced or freeze after cooling and ice them later?
I freeze them iced. I imagine it would work the other way, too. But just seems simpler to be able to pull them out of the freezer and have them ready to go!
I made these today for my cookie exchange and they are wonderful! I am not a baker so I was looking for something easy and this fit the bill perfectly.