These sweet ricotta cookies are so good: light, fresh, cakey texture but cookie taste: awesome! Jump to Recipe
These cookies are not what you expect them to be: they are not dry, they are not tasteless, they are not bland, they are not useless. They are goooood.
I had tested cream cheese cookies before and they were good. Nice paired with jam and cream cheese frosting. But I wouldn’t redo them. For months I have had a cream cheese cookie recipe to try after making my own adjustments, as I always do, and I also noticed that Ricotta cookies were trending too.
Cream cheese and Ricotta are different. Ricotta is sweeter and does have an original taste. It can be used for savory but it is definitely great for sweet baking because you don’t even need to add sugar to have a sweet taste. I love that cheese. Cream cheese, well you know it, don’t you? J
For the ‘calories-speaking’ they are both equal (I always use light Philadelphia© cream cheese). The two versions of this recipe are different by the amount of butter.
I tested both recipes, of course, and I clearly wouldn’t taste a difference. So, I think it’s safe to say, less the fat and calories, better these cookies will be, won’t they?
Besides, the second version was not intended: I simply was out of butter. That’s all.
As it often happened in Baking History, mistakes can give you the most beautiful things. I wouldn’t say that’s unbelievable but you know what I am talking about: you are very happy when you redo something, change a thing, and it is even better. Great feeling, and right now, I need, good feelings.
These cookies pair perfectly with red berry fruits: strawberry, raspberry, . You can assemble two cookies with a ricotta feeling between the two, like a macaroon, to have the best visual and a fancy dessert or Teatime. I included this super easy feeling in the recipe. Plus, it’s a reminder of the main ingredient of the cookie AND you won’t have any ricotta left if like me you sometimes struggle to find a recipe within three days to perfect your leftovers 😉
These cookies should be puffy, and they seem really heavy when you have them in hand. That’s the beauty of these cookies: light but satisfying.
These sweet ricotta cookies are light, fresh, have a cakey texture but a cookie taste: you can eat it just like that or transform it with a filling into a macaroon!
Note: the recipe has two versions: light and lighter. For the lighter version, use the second measures of butter and cheese and check the Notes for the calories.
For the ricotta/cream cheese cookies:
- 71 or 20 g room temperature butter
- 40 or 90 g cream cheese or ricotta
- 75 g brown sugar
- 85 g all-purpose flour
- 1/4 teaspoon baking powder
For the ricotta or cream cheese filling:
- 55 g ricotta 2 ounces
- 28 g jam of your choice 1 ounce
For the cookies:
If you don’t want to refrigerate your batter, preheat your oven at 350°F (180°C) and line a baking mat with parchment paper.
In a medium bowl, combine the flour and baking powder, set aside.
In a second bowl, using a hand-held electric whisk or a freestanding electric mixer in medium-high speed, whisk the butter and cheese of your choice until smooth, about 1 minute.
Then add the brown sugar, beat until combined and smooth, another minute.
Add the egg white and beat just until combined.
Fold the flour and mix on low speed until incorporated. Or you can use/finish with, a rubber spatula to ensure all the flour is well incorporated.
Put the dough in the fridge for two hours. Or, put your cookies in the oven if you skip this step (but you would have better result after chilling).
Bake for 11 minutes and let cool for 10 other. The cookies should be puffy, and they seem really heavy when you have them in hand.
For the ricotta filling:
Simply whisk the ricotta with your jam and put it tin the fridge to firm up a little. You can fill the cookies once they are cool enough.
*One cookie is about 35 g. You can do a macaroon with two cookies filled with the ricotta filling or anything you want.
**For the lighter version, a cookie is 96 calories.