Pillows of Deliciousness

I thought about calling today’s recipe “Pillows of Deliciousness“, but then decided no one would have any idea what that meant. So here it is instead, as the world’s most confusing post title.

Welcome to Day 2 of Ricotta Week on THIH!

I plan to make something fairly traditional with ricotta later on in the week, but today I wanted to go wild! I searched Allrecipes.com for the craziest ricotta-based recipe I could find. What I came up with is this recipe for Ricotta Cookies (!) Perhaps using ricotta in a cookie is old hat to some of you, but to me — woah.

I made a few modifications to the recipe, mostly in the variations (because who wants to have just one kind of cookie when they can have FOUR???). My chocolate version didn’t have enough sugar in it, so I’ve added some in the directions. Let me know if it’s not enough.

I will say that these cookies really were like little pillows of deliciousness. I’ve never had a fluffier, creamier cookie before. I also never thought I’d use both those words in one sentence to describe cookies. I guess I did TWO new things today.

As-You-Like-It Fluffy Ricotta Cookies

  Prep Time: 10 minutes

  Cook Time: 10 minutes

  Keywords: bake dessert

Ingredients (24 cookies)

  • 1/2 cup butter (1 stick)
  • 1 cup white sugar
  • 1 egg
  • 8 ounces ricotta cheese
  • 1 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda


Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets (spray or Silpat).

In a large bowl, cream together butter and sugar. Beat in the egg, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Coconut: Stir 1 teaspoon coconut extract into the batter. Top each unbaked cookie with sweetened shredded coconut.

Peanut Butter: Add 1/4 cup peanut butter to the batter. Top each unbaked cookie with a chocolate chip or PB chip.

Chocolate: Add 1/4 cup cocoa powder and another 1/4 cup sugar to the batter. Top each unbaked cookie with a chocolate chip.

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Q: What something new that you’ve done recently?


  1. These are the most unique cookies I’ve ever encountered! I can’t even imagine what they taste like. So I guess I’ll just have to go ahead and bake them…for scientific purposes, of course 😉

    1. Yes … for “scientific” purposes … that’s why I bake everything, of course. Particularly with baked goods containing chocolate 😉

  2. I have never thought to use ricotta in cookies either. What a delicious and unique idea!! 🙂
    I would agree that they look like pillows of deliciousness!

  3. Those look really good. especially the coconut version. It reminds me of a macaroon.

  4. My dearest Jessica…how nice to get back to visiting a few more of your posts. I had to stop here, especially since I had a deep desire to snatch this ricotta delight from you ;o)

    BTW…you may have noticed my absence from blog commenting…that’s been an all around general decision on my part…but I still follow my favourites ;o)

    Ciao for now and flavourful wishes,

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