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Ricotta Sugar Cookie – “Yummy Mummy Halloween Cookie”

Sugar and spice makes everything nice — and delicious! These moist ricotta sugar cookies are the perfect Halloween treat, especially when decorated with white chocolate “mummy wrapped” icing!

Prep Time: 15 mins

Cook Time: 11 mins to 14 mins

Refrigeration Time: 30 minutes

Serves: Party

Yield: 4 dozen




  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 ¾ cups white granulated sugar
  • 1 ½ cups Frigo® Whole Milk Ricotta Cheese
  • 1 tablespoon pure vanilla extract
  • 2 large eggs


  • 1 (10 ounce) bag of vanilla flavored melting wafers
  • 1 (1 ounce) bottle mini eyes candy


Make the cookies in a medium bowl by whisking together flour, baking soda, salt, and pumpkin pie seasoning. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy, periodically scraping down sides and bottom of the bowl during the mixing process. Mix in ricotta and vanilla extract and then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture. Mix until combined.

Cover bowl with plastic wrap and chill in the freezer for at least 30 minutes.

Meanwhile, prepare two to four baking sheets lined with parchment paper or silicone baking mats and set aside.

Turn chilled dough out onto a lightly floured work surface. Divide the dough into two equal parts and place one piece of dough in the refrigerator while working with the other. Roll dough into a rectangle about 9”x 7” and ¼-inch thickness. Using cookie cutters, carefully cut out cookies (for Halloween Mummy’s use a 2-inch round).

Use a spatula to transfer cookies to lined baking sheets.

Chill in the freezer while preheating the oven to 350° F.

When oven is warm, bake for 11-14 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, and then transfer to a wire rack to cool completely before icing.

Repeat with remaining refrigerated dough.

While cookies are cooling, prepare icing. Carefully melt the white chocolate in a small microwave-safe bowl in the microwave on high. Heat for 20 seconds, stir with a rubber spatula, and then repeat until chocolate is melted and smooth. Fill a pastry or piping bag with warm melted white chocolate and snip the tip off the bag to decorate.

Place two dots in center of baked cookies and place candy eyes on each dot. Drizzle icing over cookies.

Cover and store cookies at room temperature for up to 5 days.

Rad Remix: Make an amped up pumpkin spiced version by replacing ½ of the Frigo® Whole Milk Ricotta Cheese with pumpkin puree and add an additional ¼ teaspoon of pumpkin pie spice.