Ricotta Cheese Cookies

 

This much-loved cookie recipe is quick, easy, delicious, and pretty. You can’t go wrong!

Makes about 100

For the cookies:
1 cup butter, softened
2 cups granulated sugar
1 (15 ounce) container of ricotta cheese
3 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
4 cups all-purpose flour

For the glaze:
1 cup powdered sugar
milk
sprinkles

Preheat oven to 350 F. Mix all of the cookie ingredients well until the dough sticks together into a big ball. It will be sticky. Drop by teaspoonfulls on an ungreased cookie sheet. Bake 10 minutes or until the bottoms turn golden brown. Let cool for 1 minute and then transfer to wire racks to cool completely. In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies. Quickly top with sprinkles.

Note: Photo donated by the American Dairy Association. Many people write to ask if there is an error in the recipe because there are no eggs. This is an eggless recipe, no eggs are required.

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