Mini Ricotta Cakes

My mom and her best friend (Carla) each have 1 daughter.  Carla and I are freakishly similar and her daughter and my mom are freakishly similar. So much so that sometimes we say we could have been switched at birth (except that I’m adopted and  she is 3 years older than I am).  I am deeply grateful for the mom I have!  One thing that all 4 of us share is the love of new recipes.  Carla found this one in a magazine. On a family visit, we decided to try it out! Let me tell you everyone there raved about it. These cookies (although the name says mini cake, formalities) have the most awesome texture! And they are just the right amount of sweet and unsweet. I have tried a couple different glaze’s on top. I’ll add the one that the recipe comes with and the one I tried today!

Here’s what you need: 

2 1/4 C all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 C unsalted butter, softened

1 C granulated sugar

1 Egg

1 C ricotta

1 tsp vanilla extract

Here’s what you do:

Preheat oven to 350

Coat 2 baking sheets with nonstick cooking spray (I used parchment paper)

Whisk flour, baking powder, baking soda, and salt together, set aside

Cream together butter and sugar

Add egg, ricotta and vanilla, beating until combined

On low, add flour mixture and beat until blended

Drop by tablespoons onto prepared pans

Bake for 14 minutes or until lightly browned around edges

Let cool on sheets 3 minutes, then remove to rack to cool completely

Don’t these look yummy?!

Here’s the Glaze that came with the recipe:

2 C confectioners’ sugar

3 Tbs milk

Beat confectioners’ sugar and milk together until well blended. Dip tops of cookies into glaze and set aside until glaze has hardened.

***This glaze was good, but I often don’t appreciate the texture of the powdered sugar and milk. To each his own!

I made cream cheese frosting from my mom’s Better Homes and Garden cookbook, with Raspberry extract.

Here’s the recipe:


  • 1 8-ounce package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla (I used Raspberry extract)
  • 5 3/4-6 1/4 cups sifted powdered sugar


Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency.

***I made half the recipe.

Let me tell you  that this combination was SO yummy! All the cookies were gone before I got around to finishing this post so there is not picture of the finished product. Not a bad problem to have, in my book!