Ricotta Cheese Cookies

Hello there, wow! I can’t believe it’s been a month since my last post. Juggling homeschooling, crafting and keeping up with the blog has been trickier than I thought. Anyway, I’m here and that’s what counts. Today I wanted to share about these lovely cookies, they may look just like another treat but they are packed with the extra protein from the cheese, which not only increases the nutritional value but gives these cookies their characteristic cake like texture. They make great snacks for kids’ lunch bags, ideal to be enjoyed with the afternoon tea or coffee and even for breakfast.

Let’s get right to the recipe. 

These are the ingredients:

• 1 cup of unsalted butter

• 15 oz of whole milk ricotta cheese (drained)

• 2 eggs

• 3 ¾ cups of all purpose flour

• 2 cups of granulated sugar

• 2 tsp of baking powder

• 1 tsp of salt

• 1 tsp of pure vanilla extract

  
  You will also need to have a small cup of water at hand to help you shape the cookies.

Preheat your oven at 350⁰ Fahrenheit.

• In a large bowl, with your stand mixer fitted with the paddle attachment or with your hand mixer, beat the butter and sugar until it reaches a fluffy consistency (about 6 to 7 mins).

• Add the eggs one at a time, incorporating the first one well before adding the second one. 

• Add the ricotta cheese and vanilla extra and continue beating until the mix is smooth.

• Combine the baking powder, salt and flour and add slowly to the cookie batter until it’s all incorporated in the mixture but making sure to not over beat.

• Grab a small amount of dough (about 1 tbsp.) and form a ball with your hands, place it on a cookie sheet prepared with parchment paper, and continue with the rest of the dough. These cookies don’t expand too much but you still want to leave space in between each on the tray. 

• Bake for about 8-10 min, you’ll notice the bottom of the cookies turn a light golden brown. The cookies themselves are quite pale when baked, do not allow them to over bake, otherwise they might become dry.

  
  
  

If you wish, you can make a simple glaze with water, milk or lemon juice, icing sugar and your favourite extract (often vanilla or almond) and pour over the cookies once they’re baked and slightly warm. Add sprinkles to give more colour and texture. 

This is one way I try to increase the nutritional value of the baking we do at home. The neutral flavour of the ricotta cheese allows for flexibility as it doesn’t alter the flavour to the recipes. 

This is one of those staple recipes here at home, the kids enjoy it and they can never tell there is cheese in them, for them, it’s just a treat. I hope you give them a try.

Until next time!

“Be who you are and be that well.” St. Francis de Sales.