My sister raves about her Mother-in-law’s Italian Ricotta Cookies that she always makes for her during visits over the holidays. I have never had them so I asked her to get the recipe so I could replicate the cookies without eggs. These cookies are yummy and fun to make. No refrigeration of the batter or rolling out required for these easy-to-make drop cookies. The cheese is a great binder so that you don’t need to worry about them falling apart! This recipe makes a lot of cookies!
In a large mixing bowl, cream together:
- 1 cup butter softened
- 2 cups sugar
Then add in and mix well:
- 475g Ricotta cheese
- 1/2 cup plain unsweetened yogurt (or egg replacer equal to 2 eggs)
- 1 tsp vanilla
In a separate bowl, sift together dry ingredients and then gradually add to the butter and cheese mixture:
- 4 and 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Drop by spoonfuls onto parchment-lined cookie sheets. I use my small mellon-baller to do this. Bake at 350 degrees F for approximately 12 minutes. Cool on a wire rack. Makes 5 dozen.
- 3 and 1/2 cups icing suagr
- 1/3 cup butter softened
- 3/4 tsp vanilla
- pinch of salt
- 4-5 tbsp milk
Beat together the ingredients until fluffy adding the milk in last. Frost the cooled cookies and top with multi-colored sprinkles.
Note: These would be great with either orange or lemon zest in the cookie batter for some extra flavour!