Ricotta Cookies for Easter

Ricotta Cookies for Easter

These colorful cookies have a cake-like texture and a delicious cream cheese icing. 


(Makes about 36 cookies)

  • 1/2 cup unsalted butter, room temperature

  • 1 cup sugar

  • 1 egg

  • 1 cup ricotta cheese

  • 1 teaspoon vanilla extract

  • 2 cups flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • Icing:

  • 1/2 cup cream cheese, room temperature

  • 1/4 cup unsalted butter, room temperature

  • 1-1/2 cups confectioners’ sugar

  • 1 teaspoon vanilla

  • Assorted pastel food coloring *


To make the cookies:

  1. Preheat oven to 350 degrees F.  Line 2 baking sheets with parchment paper.

  2. In a large bowl, beat together the butter and sugar until fluffy.  Add the egg, ricotta, and vanilla; beat until combined.  Add the flour, baking powder, baking, soda, and salt; beat until blended well.

  3. Drop the dough in generous tablespoons onto the prepared baking sheets.

  4. Bake 12 to 15 minutes, or until the bottoms of the cookies are lightly golden.

  5. Transfer the cookies to wire racks to cool.

To make the icing:

  1. In a large bowl, beat together the cream cheese and butter. Add the confectioners’ sugar and vanilla; beat until creamy.  Decide on the number of colors that you will be tinting the icing.  Divide the icing into small bowls; one for each color.  Stir the food coloring into each portion of icing.  Spread a small amount of the icing over the top of each cookie.  Serve immediately or refrigerate.

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