Soft Ricotta Cheese Cookies
Servings 16
Calories
Ingredients
- 200 g / 1 packed cup ricotta cheese
- 50 g / 3.5 Tbsp butter softened
- 4 Tbsp sugar optional, see my notes
- 1 egg
- 1 cup flour using scoop and sweep method (plus more if needed)
- 1 tsp baking powder
- 1 tsp vanilla
- 1/2 cup Turbinado/raw sugar
Instructions
- Preheat the oven to 350F.
- In a medium size bowl, beat the ricotta cheese with butter and sugar until soft and fluffy, about 2 minutes.
- In a separate bowl, combine 1 cup of flour with baking powder. Add the flower to the ricotta cheese and gently fold in until all ingredients are well combined. The dough will be very soft, slightly tacky but not sticky. If the dough sticks to hands, add a little more flour.
- Cut the dough into 16 equal pieces. Very gently shape the dough pieces into balls, roll in Turbinado sugar until lightly coated.
- Gently press to slightly flatten each ball, and place on a parchment paper lined baking sheet.
- Bake at 350F or at 325F convection for 20 minutes. Let cool before serving.
Notes
Feel free to use cottage cheese in place of ricotta cheese. Higher fat content cottage cheese is suited better for these cookies. If you use a drier, lower fat cottage cheese, add a tablespoon or two of sour cream or Greek yogurt.
Adding sugar to the dough is optional. Because of the Turbinado sugar on the outside the cookies will still taste sweet. However, I noticed that adding sugar to the dough makes the crumb more moist. You can use honey in place of sugar too.