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Ricotta Cookies w Cream Cheese Icing


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Ricotta Cookies w Cream Cheese Icing 0 Picture


  • Icing:
  • 1/2 cup unsalted butter, softened
  • 1 cup ganulated sugar
  • 1 eggs
  • 1 cup ricotta cheese
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1-1/2 cups icing sugar
  • 1/2 tsp tsp vanilla


Servings 36
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta and vanilla, beating well after each.

In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into ricotta mixture.

Drop by generous 1 tbsp (15 mL) onto parchment paper–lined rimless baking sheets. Bake in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Transfer to racks and let cool.

Icing: In bowl, beat cream cheese with butter. Beat in icing sugar until creamy; beat in vanilla. Divide into thirds; tint each desired pastel colour. Spread over tops of cookies. Refrigerate until icing is firm, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

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