Italian Drop Cookies

Italian Drop Cookies

If you are searching for a delicious and easy to make recipe for Italian Drop Cookies,  you’ll want to try this recipe I received  from an elderly Italian neighbor lady back in the 1980’s and I love to make them with different variations of flavoring.

Italian Drop Cookies

1/2 cup softened butter or margarine (I always use butter)

3/4 cup Ricotta cheese

1 egg

1 1/2 teaspoon vanilla & 1/2 teaspoon lemon extract (This is where I make variations.  I switch the vanilla & lemon to almond or add orange extract in place of the lemon)

1 cup granulated sugar

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon of salt (which I never add)

Blend the softened butter with the cheese, add the egg, vanilla and lemon, mixing well

Stir in the dry ingredients (sugar, flour, baking soda, salt)

Drop teaspoons of batter on greased cookie sheet (I use a silicone baking sheet and doesn’t need greasing plus the cookies are lightly browned and they do not stick)

Bake 350 degrees for about 12 minutes. One batch  makes 3 dozen.  Remove from oven and cool

From blending the butter, cheese and egg, to adding the dry ingredients, then dropping the batter on the cookie sheet.

Right from the oven, these cookies are so soft and when I use the silicone baking sheet, they bottoms are golden brown.

Frosting

Mix together 1 cup confectioner sugar,  flavored extract of your choice and a little water to make it easy to spread. I usually start with 2 tablespoons of water and add more as needed.  Spread on the cookies, then add sprinkles to the top.  I use multi colored but for Christmas I sprinkle them with red and green sugar.

These cookies are so soft and delicious.  If any left, I store in a covered container.

WARNING:  These Italian Drop Cookies can become addicting!  LOL

If you make these cookies, I’d love to know how you like them!