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
- 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
- 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.