Ricotta Cookies

Happy Holidays, everyone!  I apologize for the major lag since I last posted.  I was away this past weekend, which is my usual time for baking/cooking and photographing, so there was a pause on the usual churning out of my creations.  That will recommence now.

With Christmas just around the bend, its…cookie time!!  I imagine many of you have similar traditions which may involve any of the following: baking up batches and batches of Christmas cookies in all varieties (while pausing in between to sample spoonfuls of the raw dough, mm mm.  Wait, what, you don’t do that too?  Whoops!).  Piping colorful icing and placing shimmering decals onto your finished cookies just so, to make them all Christmasy and such.  Carefully boxing/packaging up said cookies for friends and family.  And to conclude the baking whirlwind, sitting down and eating a stack of 3…4…5…of the finished product with a tall glass of cold milk or a hot coffee/tea while sitting alongside your colorfully glowing tree with a sigh of contentment.


This is one of my very favorite traditions of the holiday season.  While gingerbread is a requisite recipe for December, I am going to give you an additional cookie for recipe #27.  These babies are refined sugar-free and lactose-free.  They are moist, cakey, lightly sweet, really dang good.  You may just find yourself not wanting to put these on the plate for Santa but instead, end up keeping and eating them yourself.  Enjoy!

Ricotta Cheese Cookies

½ cup of soft butter

¾ cup of maple syrup

½ container of Ricotta cheese (roughly 6-7 ounces)

1.5 teaspoon of vanilla extract

½ teaspoon of baking powder

2 cups of flour



½ cup of powdered sugar

A few tablespoons of coconut or almond milk (4-6?) (Just enough so the frosting becomes a slightly thick glaze.  You do not want it to be too thin and watery)

  1. Preheat oven to 350 degrees F/175 degrees C. Mix all of the cookie ingredients together until the dough sticks together.
  2. Drop by tablespoonful’s onto an ungreased cookie sheet.
  3. Bake for 10 minutes or until bottoms turn a golden brown color.
  4. Let cool for 1-2 minutes, then transfer to a wire rack to cool.
  5. Wait until cookies have cooled completely.
  6. Top each one with a small amount of glaze if you like. The cookies do not have to be frosted though.  They are just as delicious without the glaze, and would then remain totally sugar free.  However if you do choose to frost them with the glaze, quickly top with sprinkles or decals while glaze is still wet (if you like).

This recipes makes roughly 20-25 cookies.

They can be stored for up to 5 days in an airtight Tupperware container at room temperature.

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