Ricotta Cheese Cookies


Serving Size:
2 cookies

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 2 cups granulated sugar
  • 1 cup unsalted butter
  • 15 ounces whole milk ricotta cheese
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon lemon juice
  • 4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups powdered sugar
  • 3 tablespoons 1% low-fat milk 


  1. Preheat the oven to 350˚ F. Set butter out to soften.
  2. In a large bowl using a hand-mixer on low speed, beat together sugar and butter. Blend well. Increase the speed to high; beat until light and fluffy, about 5 minutes.
  3. With the mixer on medium speed mix in the ricotta cheese, vanilla, eggs and lemon juice. Set mixer to low speed and add flour, baking soda and salt. Beat until a dough forms.
  4. Drop by tablespoons onto an ungreased cookie sheet, spaced about 2-inches apart. Bake for 15 minutes, or until slightly golden brown.
  5. Remove from the oven and cool cookies completely on a wire rack.
  6. Make icing by whisking together powdered sugar and milk until smooth and free of lumps. Ice each cookie, then set aside for icing to dry.

Helpful hints

  • Whole milk ricotta cheese has less phosphorus and potassium than part-skim ricotta cheese.
  • Replace the vanilla extract with almond extract, if desired.
  • For Christmas, use red and green sugar sprinkles to decorate the cookies while the icing is still wet. 

Nutrients per serving

Calories 183

Protein 3 g

Carbohydrates 27 g

Fat 7 g

Cholesterol 30 mg

Sodium 84 mg

Potassium 35 mg

Phosphorus 42 mg

Calcium 31 mg

Fiber 0.2 g

Kidney and kidney diabetic food choices

  • 1/2 starch
  • 1 fat
  • 1 high-calorie

Carbohydrate choices


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