Basil and Ricotta Cheese Cookies

By Michael Harris-Arzon, The Simplistic Professional


There is something about a fresh baked cookie that evokes strong childhood memories.  That lingering smell of baked sugar brings a sense of comfort to the entire household. My kids will come running and completely forget what they were up to the second they get the smallest waft.


  • 1 1/2 cups White Sugar
  • 1/2 cup Light Brown Sugar
  • 1 cup (2 Sticks) Salted Butter, Softened
  • 16 ozs. Whole Milk Ricotta Cheese
  • 2 Eggs
  • 3 Tbs. Hazelnut Flavored Coffee Creamer
  • 1 Tsp. Pure Vanilla Extract
  • 4 cups All Purpose Flour
  • 2 Tbs. Baking Powder
  • 8 Tbs. Thai Basil, finely chopped
  • 1/4 Tsp. Nutmeg
  • 1/4 cup Hazelnuts, Toasted and finely chopped


  1. Preheat oven to 350 degrees. Spray your baking sheets with baking spray and line with parchment paper.
  2. In a large metal bowl, add your White Sugar, Light Brown Sugar and Butter. Using a  wooden spoon or hand mixer (on medium), cream your ingredients together until light and smooth.  Tip: “I prefer creaming my ingredients together by hand because it reduces the chances of the butter becoming melted, as can be the case when using an electric mixer.  I also find it somewhat therapeutic to do things the old fashioned way.”
  3. Add your Ricotta Cheese, Eggs, Hazelnut Creamer, Basil, Hazelnuts and Vanilla. Mix together until well incorporated.
  4. In another large bowl, add your flour, nutmeg and baking powder.  Mix together with a wire whisk until well combined and there are no lumps.  Tip:  Instead of sifting dry ingredients, a large wire whisk works just as well and tends to make less of a mess.
  5. Slowly add your dry ingredients to your wet ingredient mixture and mix on low until well combined.
  6. Using a large soup spoon, drop by the spoonful onto your prepared baking sheets about 2 inches apart and bake on the center rack for 5-7 minutes or until lightly golden brown.

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