I’m a big fan of ricotta cheese. I use it a lot in my cooking, whether as a lasagna layer, an add-in to quiche, or to add sturdiness to my baking. It has a mild flavor, but it brings fluffiness and texture to your cooking. It can elevate the simple to something more elegant. I don’t have the same fondness for cottage cheese, so I often substitute ricotta.
However, this cookie recipe actually is a ricotta original. The cookie is like a sugar cookie with a light, fluffy center. I added chopped cranberries to it for specks of color and a bit more taste; however, it isn’t needed if you prefer to leave them out.
About the flour combination I used, these work well for me, but you don’t have to use them. You can choose coconut flour (use about 1/2 the amount called for and add egg whites to add moisture and help the lift), almond flour, soy flour, or any other low carb flour you like. The carb count may come out a little higher, but you should be below 2 net carbs per cookie with most low carb options.
I recommend using Swerve Confectioners’ Sugar, but you can use Splenda and process it in a blender to powder it. It will use at least two cups of Splenda to make one cup of powdered sugar. Alternately, you can dip the warm cookie in a plate of granulated sugar substitute of your choice or sprinkle the sugar over the tops.
Cranberry Ricotta Cookies
1/2 cup Butter, softened a bit
1 cup White Sugar Substitute
8 ounces Ricotta Cheese
1 teaspoon Vanilla Extract
1-1/2 cups all-purpose Low Carb Flour
1/4 cup Almond Flour
1/4 cup Vanilla Whey Powder
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 tablespoon Sprite Zero or Diet 7-Up
1 cup Cranberries, chopped
1/3 cup Milk
1/2 teaspoon Butter
1 cup Swerve Confectioners’ Sugar
1/2 tablespoon Lemon Extract
Preheat your oven to 350 degrees F (175 degrees C). Either grease two cookie sheets or cover them with parchment paper.
In a large bowl, cream one-half cup of butter, vanilla, and sugar together. I like to start with cut and slightly softened butter, so the beater doesn’t throw it all over the counter. Beat in the egg and the ricotta cheese.
In a separate bowl, add the flour, almond flour, whey powder, baking powder, and baking soda and whisk together. Add a little at a time to the ricotta mixture, beating on low. Add 1 tablespoon of the Lemon soda of choice.
If the dough is too thick to pull together, add a tablespoon of water and mix until it is easy to work with. Drop by rounded tablespoons onto the prepared cookie sheet. Leave at least an inch between each cookie.
Bake 8 to 10 minutes until just turning brown around the edges. Let cookies cool on the baking sheets.
Make the icing by adding half-and-half and 1/2 teaspoon butter to a microwavable bowl and cook for 20 seconds to heat the liquid and melt the butter. Add lemon juice and mix. Stir in the confectioners’ sugar until smooth. It should be about the consistency of gravy.
Use a spatula or spoon to spread a layer of icing over each cookie.
Makes thirty cookies.