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Ricotta Cut Out Cookies

This cut-out sugar cookie recipe is inspired by traditional Italian ricotta cookies.  This cake-like texture sugar cookie is perfect for decorating any time of the year! 

Servings 40 cookies

Ingredients

  • 3.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter at room tempreture two sticks
  • 1.5 cups sugar
  • 1 cup full fat ricotta cheese
  • 1 large egg
  • 2 teaspoons vanilla extract

Instructions

  1. In a medium bowl, whisk together dry ingredients.  All-purpose flour, baking powder, baking soda, and salt. Set aside.

  2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy. You can use a hand mixer or a stand mixer.

  3. Add the ricotta cheese, egg, and vanilla extract to the creamed butter and sugar mixture. Mix until well combined.

  4. Gradually add the dry flour mixture to the wet ingredients, mixing until a soft dough forms. Do not overmix; mix until the ingredients are combined.

  5. Chill the dough in the refrigerator for at least 1 hour. Chilling the dough will make it easier to handle and cut out into shapes.

  6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

  7. On a floured surface, roll out one portion of the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes from the dough. Place the cut-out cookies onto the prepared baking sheets, leaving some space between each cookie

  8. Bake the cookies in the oven for 10-12 minutes or until the edges are lightly golden. Keep an eye on them to prevent overbaking.

  9. Cool and decorate.