Photo of Frosted mini cookies by WW

Frosted mini cookies

Total Time
30 min
20 min
10 min
The part-skim ricotta cheese in these fun, bite-size cookies helps balance out the butter for a moist, satisfying texture, keeping the cookies light and delicious. Super easy, these sweet little rounds are essentially make-your-own icebox cookies that you slice and bake, and they're out of the oven and frosted in about 15 minutes. This ease of preparation makes them the perfect baking project to share with kids, who will get an extra kick out of creatively frosting the cookies. Add sprinkles and colored sugars right after frosting if you're baking these as holiday gifts. They'll keep, covered, for several days.


Salted butter

4 Tbsp

Part-skim ricotta cheese

¼ cup(s)


½ cup(s)

Vanilla extract

1 tsp


1 large egg(s)

All-purpose flour

1 cup(s)

Baking powder

¼ tsp

Table salt

¼ tsp

Salted butter

2 Tbsp

Canola oil

2 tsp

Fat free skim milk

3 Tbsp

Powdered sugar (confectioner's)

1½ cup(s)

Unsweetened cocoa powder

1 Tbsp


  1. Cream together 4 tablespoons butter, ricotta and 1/2 cup sugar. Add vanilla and egg; mix thoroughly.
  2. Sift together flour, baking powder and salt, and blend into rest of mixture. Refrigerate for 15 minutes.
  3. Place chilled dough on a strip of wax paper and roll into a 14-inch cylinder. Put in freezer for 2 to 3 hours.
  4. Preheat oven to 375ºF. Slice off 1/3-inch-thick rounds and place on a non-stick baking sheet sprayed with cooking spray. Bake for 8 to 10 minutes (cookies should stay pale in color). Cool on baking rack.
  5. For icing: Melt 2 tablespoons butter in microwave or over a very low flame. Mix with canola oil and milk. Sift powdered sugar, and blend into liquids. Divide icing into two bowls. To one bowl add cocoa and mix to blend.
  6. When cookies are cool, spread white icing on half of each cookie and chocolate icing other half of cookie, or cover each cookie completely with one type of icing. Yields 1 cookie per serving.