Ricotta Cheese Biscuits

    40 minutes

    The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked biscuits freeze so well.

    120 people made this

    Serves: 36 

    • 2 cups (400g) white sugar
    • 250g butter, softened
    • 425g ricotta cheese
    • 2 teaspoons vanilla essence
    • 2 eggs
    • 4 cups (500g) plain flour
    • 2 tablespoons baking powder
    • 1 teaspoon salt
    • 1 1/2 cups (180g) icing sugar
    • 3 tablespoons milk

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Line baking trays with baking paper.
    2. In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
    3. Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
    4. Drop dough by level tablespoons, about 5 cm apart; onto the prepared baking trays. Bake for about 15 minutes or until biscuits are very lightly golden (biscuits will be soft). With spatula, remove biscuits to wire rack to cool.
    5. When biscuits are cool, prepare icing. In small bowl, stir icing sugar and milk until smooth. With small spreader, spread icing on biscuits.

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    Reviews in English (140)


    A great recipe, but even better with some additions. I followed the other reviewers' advice, and used lemon extract instead of the vanilla. Then, I tinted the icing with yellow food coloring, and I also added vanilla and lemon extract (1/4 tsp each) to it. I drizzled the icing over the tops of the cookies and then sprinkled confectioner's sugar on top of the icing to pretty them up a bit. The result was a tasty cookie that was easy on the eye, and even more pleasing to the tummy! Will definitely try these again!  -  09 Oct 2002  (Review from Allrecipes USA and Canada)


    A variation of this recipe recently won top prize at a cookie exchange I attended. Fantastic cookies. The variation I have uses cream cheese frosting - 4 oz cream cheese, 1 Tbl butter, 2 C 10X sugar, and 1/2 tsp vanilla. It really adds to the wonderful flavor.  -  22 Dec 2007  (Review from Allrecipes USA and Canada)


    I made these cookies for Easter with a few changes and they were fabulous! I added a tablespoon of grated lemon peel to the dough and used half lemon juice instead of milk for the icing. I tinted the icing yellow with food coloring and topped with pastel colored sprinkes. They were delicious and beautiful!!!  -  31 Mar 2002  (Review from Allrecipes USA and Canada)