1 piece (medium) of Ricotta cheese cookie (35 g) has 151 calories. That works out to 430 calories per 100 g. It contains 17.3 g of carbs, 2.9 g of protein, 7.8 g of fat and 0.5 g of fiber. Its 63 µg of Vitamin A covers 7% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.

What is Ricotta cheese cookie?

Lor peynirli kurabiye is a Turkish cookie made with lor, a mild fresh curd cheese. It is distinct from a ricotta cookie, though the cheeses are similar in style. The cheese gives the sweet, flour-based dough a soft, tender crumb; some versions have a smooth sugar glaze, as shown here.

In Turkey, these cookies are most at home alongside tea, served at tea time or offered to guests rather than treated as a breakfast staple. They are an energy-dense sweet rather than a significant source of fibre, with 430 kcal per 100 g. For a lighter serving, enjoy one small cookie with unsweetened tea or coffee.

Ricotta cheese cookie Nutrition Facts

Selected: 100 g

430

KCAL / 100G

Carbs

49.5g

· 18% DV

Protein

8.2g

· 16% DV

Fat

22.4g

· 29% DV

Fiber

1.3g

· 5% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 46% · Protein 8% · Fat 46%

Ricotta cheese cookie Vitamins & Minerals

Vitamins

Vitamin A

180µg · 20% DV

Biotin

5µg · 17% DV

0.21mg · 16% DV

B12

0.28µg · 12% DV

Minerals

Selenium

11µg · 20% DV

Phosphorus

125mg · 18% DV

Calcium

115mg · 12% DV

Iron

2mg · 11% DV

How Nutritious Is Ricotta cheese cookie?

Nutrient density

Low

28/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

19/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Ricotta cheese cookie Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Ricotta cheese cookie

To burn the 430 calories in 100 g:

🚶

106min

Walking (5 km/h)

🏃

44min

Running (8 km/h)

🚴

59min

Cycling

🏊

50min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Ricotta cheese cookie Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Ricotta cheese cookie Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Ricotta cheese cookie Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Ricotta cheese cookie Fat Profile

SATURATED

11.2g

MONOUNSATURATED

6.4g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 23.8:1

Above the ideal 4:1 (23.8:1).

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Foods Similar to Ricotta cheese cookie

🍬

Rose Turkish delight

330 kcal

🍯

Caramel sauce

320 kcal

🍫

Dark chocolate

540 kcal

🍮

Höşmerim

320 kcal

🍫

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210 kcal

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Frequently Asked Questions About Ricotta cheese cookie

What is lor peynirli kurabiye?

Lor peynirli kurabiye is a Turkish cookie made with lor, a mild fresh whey cheese; it is not necessarily the same as an Italian ricotta cookie. The cheese adds moisture and tenderness without making the cookie taste strongly savory.

How do you make lor peynirli kurabiye?

Lor peynirli kurabiye is made by mixing lor with a sweet cookie dough, shaping it into rounds, and baking until the edges are lightly golden. Let the cookies cool before adding icing so the coating does not melt.

Can you use ricotta instead of lor in lor peynirli kurabiye?

Yes, ricotta can work in lor peynirli kurabiye, but it may be wetter and softer than lor. Drain it well first, then add flour gradually until the dough is soft enough to shape without spreading excessively.

Do you need to drain the lor for lor peynirli kurabiye?

Yes, drain lor for lor peynirli kurabiye if it looks wet or releases liquid. Excess moisture can make the dough difficult to shape and cause the cookies to spread; a drier, unsalted lor gives more predictable results.

Why is lor peynirli kurabiye dough sticky?

Lor peynirli kurabiye dough is often sticky because the lor contains extra moisture or the dough is still warm. Chill it briefly before shaping, and add flour a little at a time rather than making it stiff with too much flour.

How can you tell when lor peynirli kurabiye is baked?

Lor peynirli kurabiye is ready when the edges turn lightly golden, even if the tops remain pale. The centers may feel soft straight from the oven; they firm up as the cookies cool on the baking tray.

Should you ice lor peynirli kurabiye while it is warm?

No, let lor peynirli kurabiye cool completely before icing it. Warm cookies melt the glaze and make it run off; icing cooled cookies leaves a smoother coating that sets neatly.

How should you store lor peynirli kurabiye?

Store lor peynirli kurabiye in a covered container in the refrigerator because it contains fresh cheese. Keep the cookies separated if they are glazed, and let them sit briefly before serving for a softer texture.

Can you freeze lor peynirli kurabiye?

Yes, lor peynirli kurabiye can be frozen. Freeze the cooled, unglazed cookies in a single layer first, then transfer them to a sealed container; thaw them before icing to keep the glaze smooth.

Does lor peynirli kurabiye taste like cheese?

No, lor peynirli kurabiye usually does not taste strongly of cheese. Lor gives the cookie a tender texture and a subtle tang, while sugar and any icing keep its overall flavor sweet.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026