Light and airy ricotta cookies, topped with a sweet and tangy cream cheese frosting.
Now that Thanksgiving is over, its time to focus all your energy on Christmas baking, right?! Right!
Ricotta cookies have become a staple over the Christmas holidays, although I find myself making them multiple times throughout the year too.
I remember thinking how odd it was to put ricotta cheese in cookies. I mean really, do these cookies really need cheese?!
Yes, yes they do.
It makes them so light, and airy.
Trust me when I say these will easily become a family favorite – whether you top them with cream cheese icing or not!
I mean, look at those little air pockets in there.
These cookies come together quickly and easily.
There is no need to chill the dough, no rolling either.
Just scoop and bake.
My husband prefers these without cream cheese frosting, and they’re mighty tasty that way too.
Buuut, how can you say no to a sweet yet tangy cream cheese frosting?
So while the frosting is optional, I highly recommend it.
Whip up these ricotta cookies before your Christmas Party, or on a quiet Saturday night decorating the tree with your family.
These will get gobbled up before the night is over!
- 1/2 cup (113 grams) unsalted butter - softened
- 1 cup (201 grams) sugar
- 1 egg
- 1 cup ricotta cheese
- 1 tsp vanilla
- 2 cup (256 grams) flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup (113 grams) cream cheese - softened
- 1/4 cup (57 grams) unsalted butter - softened
- 1 and 1/2 cup (128-192 grams) powdered sugar
- 1/2 teaspoon vanilla
- Preheat oven to 350 degrees.
- Combine dry ingredients and set aside.
- Using a mixer beat butter and sugar until fluffy.
- Add ricotta, vanilla and an egg.
- Slowly add the dry ingredients to the ricotta mixture, beating as you go.
- Scoop cookies (about 2-3 tablespoons) onto your silpat lined baking sheet.
- Bake for 13-15 minutes or until bottoms are golden.
- Transfer to cooking rack until you frost.
- With a mixer beat cream cheese with butter until well combined.
- Beat in the icing sugar until thick and creamy, add vanilla.
- Spoon 1/2 tsp onto cookie and spread with the back of spoon or knife.