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Butter Ricotta Cookies Recipe

This butter ricotta cookies recipe is a variation of a classic Italian Christmas cookie. They're soft and delicious with unique flavor from the ricotta cheese. Recipe courtesy Jocelyn of Grandbaby Cakes.

Servings: 18

Active time: 18 minutes

Total time:


  • 1/2 c unsalted butter, room temperature
  • 1/4 c ricotta cheese, room temperature
  • 1 c granulated sugar
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 1 tsp pure vanilla extract
  • 2 c all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  1. Preheat oven to 350°F and line baking sheet with parchment paper.
  2. In bowl of stand mixer on medium speed (or using hand mixer and medium sized bowl), add butter, ricotta cheese, sugar, and mix until light and fluffy. 
  3. Next add egg and vanilla extract; mix until combined. 
  4. Slow mixer down and add flour, baking soda, and salt until combined.
  5. Refrigerate dough for 30-40 minutes. Measure out dough with a tablespoon and roll into balls.  Add balls to baking sheet and slightly flatten tops.
  6. Bake cookies for 10 minutes; cool on wire rack and serve.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.