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If you lived in the Thomas-Ewing household, you would either already love the taste of cinnamon, or you’d have to learn to love it, or you’d have to move out. #seriously 

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Cinnamon Ricotta Cookies are delightfully light and very cinnamon-y. Just the way to make a Thomas-Ewing family member smile really big!

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I loved the thought of adding ricotta to a cinnamon cookie and I couldn’t wait to try it! I mean, really – cinnamon, cheese, brown sugar, butter – yummy! 

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I brought a batch of these to work – as I do with most of my baked goods – and they were my boss’ favourite. I have to remember that when my annual review is due again!

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Now, just one more thing before we get to the recipe, if you’re much like John.e, you can handle cinnamon like nobody’s business. Even though the recipe below lists three tablespoons, feel free to add four tablespoons of cinnamon.  After all, there’s nothing wrong with more cinnamon-y goodness!

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As I’m writing this up, I’m thinking that I could easily turn this recipe into a pumpkin flavoured cookie. Hmmmm… I wonder if I could swap out the ricotta for pumpkin puree, cut back on the cinnamon and add in cloves, ginger, and all-spice?  #newidea #backtothedrawingboard

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Cinnamon Ricotta Cookies
Yields 24
A light and fluffy cookie filled with the warmth of cinnamon and the goodness of ricotta!
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Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
129 calories
18 g
23 g
5 g
3 g
3 g
37 g
14 g
9 g
0 g
1 g
Nutrition Facts
Serving Size
37g
Yields
24
Amount Per Serving
Calories 129
Calories from Fat 48
% Daily Value *
Total Fat 5g
8%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 23mg
8%
Sodium 14mg
1%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
3%
Sugars 9g
Protein 3g
Vitamin A
4%
Vitamin C
0%
Calcium
5%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups all-purpose flour
  2. 1 cup ricotta cheese
  3. 1/2 cup butter, softened
  4. 1/2 cup brown sugar, lightly packed
  5. 1/2 cup sugar (plus half cup for rolling the cookie into before baking)
  6. 1 egg, large
  7. 1 teaspoon baking powder
  8. 3 tablespoons cinnamon
Instructions
  1. Preheat your oven to 350 degrees and prepare a baking sheet by lining it with a Silpat liner or parchment paper.
  2. In a large bowl, use a handheld mixer to beat together the butter and both sugars until they become light and fluffy.
  3. Add the egg and incorporate well.
  4. Add the ricotta and beat into the mixture.
  5. Add the dry ingredients, and with the mixer on a low speed, blend into the wet mixture. Just mix until combined; do not over beat the batter.
  6. Use a 1.5 tablespoon ice-cream scoop to portion the batter. Roll into balls and roll the balls into the extra half cup of sugar.
  7. Place the balls onto the cookie sheet, leaving room for growth.
  8. Bake for 13 minutes. Allow to cool for 1 minute on the baking sheet before transferring to a wire cooling rack to finish cooling.
beta
calories
129
fat
5g
protein
3g
carbs
18g
more
Lord Byron's Kitchen http://www.lordbyronskitchen.com/
Cinnamon Ricotta Cookies

 

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This Post Has 6 Comments

    1. I’ve never had a snickerdoodle before, Whitney; I’m not even sure what that is. 🙂 But, I’ll take your word for it. 🙂

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