The Pioneer Woman Tasty Kitchen
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Ricotta Cheese Cookies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Light, delicious and moist. Better, and much easier, than sugar cookies. Perfect for parties!

Ingredients

  • 2 cups Sugar
  • 1 cup Softened Margarine
  • 15 ounces, weight Ricotta Cheese
  • 2 teaspoons Vanilla Flavoring
  • 2 whole Eggs
  • 4 cups Flour
  • 2 Tablespoons Baking Powder
  • 1 teaspoon Salt

Preparation

In a stand mixer, beat sugar and margarine until combined. Increase speed to high and beat until light and fluffy. Reduce speed and add ricotta cheese, vanilla, and eggs. Add 3 cups of flour, baking powder, and salt and mix well. Add the remaining one cup of flour.

Spoon onto cookie sheets. Leave mounded; cookie will spread slightly. Bake for 12 – 15 minutes or until lightly browned on the bottom. Cool on wire racks and frost with your favorite frosting (I used cream cheese frosting, yum!).

Makes about 5 dozen cookies, depending on the size you make.

2 Comments

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bah0011 on 4.22.2010

These are some of the best cookies I have had. They are so moist and so good. Good luck only eating one. I made a cream cheese frosting and just a glaze but liked them both. Will be making these again soon!

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roamingsoutherner on 4.20.2010

Since I just moved to Europe, I had to use the metric conversion, which is not quite right.

However, these cookies are Wonderful! Very light and cakey. I ended up using some lemon zest in the last half of the batch and it was even better!!!!

I really recommend this recipe! It is like light, cheesecake cookies.

One Review

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everellie on 7.4.2010

We made these gluten free with a blend of 3 g-free flours and the Ricotta made them moist and fabulous. This is our new go-to recipe for sugar cookies. Easy. Also, I used butter instead of margarine.

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