Ricotta Cookies
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Ricotta cookies are soft pillowy cookies made with ricotta cheese and topped with a delicious sugar glaze for the perfect bite sized dessert!
This ricotta cookie recipe is simple to throw together and these cookies will have you coming back for more over and over! We like making these with graham cracker toffee and peppermint meltaways.
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Ricotta Cookies
Ricotta Cookies
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Why you’ll love this recipe!
📌 Ready in less than 30 minutes.
📌 The flavorful powdered sugar glaze topped with sprinkles.
📌 The fluffy and soft texture!
Ricotta Cookie Ingredients
- Butter – Salted butter, softened.
- Sugar – Granulated white.
- Cheese – Ricotta cheese, undrained,
- Vanilla – Real vanilla extract.
- Eggs – Large.
- Flour – All-purpose flour.
- Leavening agent – Baking soda.
- Glaze – Powdered sugar, melted butter, vanilla, milk.
- Topping – Rainbow nonpareils (optional)
How do you make cookies with ricotta cheese (step-by-step directions)
⭐ First, cream together the butter and sugar, then add in the ricotta and vanilla and mix. Add the eggs one at a time, mixing until smooth.
⭐ Next, add the baking soda to the flour and gradually mix into the ricotta mixture. Scrape down sides as necessary. Cover and refrigerate.
⭐ Then, scoop balls of dough onto a lined baking sheet and bake until slightly golden. Let cool completely.
⭐ Finally, dip the top of the cookies into the glaze and sprinkle with nonpareils. Allow the glaze to set and enjoy.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can Italian ricotta cookies be made ahead to time?
Yes, these can be made a day or two in advance. Store in an airtight container at room temperature until ready to serve.
You can also make the dough up to 2 days in advance and keep it covered in the fridge until you are ready to bake the cookies.
Does the dough need to be chilled before baking?
Yes, this is necessary to get the fluffy puff texture that ricotta cookies are known for! Skipping this step will result in flat cookies.
Leftovers and storage
How long do ricotta cheese cookies last?
Store these in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Can ricotta cookies be frozen?
Yes, freeze the cookies on a baking sheet, spread out so they don’t freeze together. Once frozen, store the cookies between layers of parchment or wax paper in an airtight container in the freezer for up to 3 months. Thaw in the fridge and enjoy.
Tips and tricks
✅ Space the cookies far enough apart so that they don’t run into each other when baking.
✅ Swap vanilla extract for almond extract if desired.
✅ Add 1-2 teaspoons of lemon zest to the dough for a bright and citrusy flavor!
✅ Change out the sprinkles depending on the season or the occasion.
Frequently asked questions
Can I add chocolate chips or nuts to the cookie dough?
Absolutely! Feel free to customize the recipe by adding your favorite mix-ins such as chocolate chips, chopped nuts, or dried fruit. Just fold them into the dough after adding the flour mixture.
What can I use if I don’t have a stand mixer?
If you don’t have a stand mixer, you can use an electric hand mixer or even mix the dough by hand using a sturdy spoon or spatula. Just ensure that the ingredients are thoroughly combined.
Can I make smaller or larger cookies?
Yes, you can adjust the size of the cookies to your preference. For smaller cookies, use a smaller scoop or roll smaller portions of dough. For larger cookies, use a larger scoop or roll larger portions of dough.
Why did my cookies spread too much during baking?
If your cookies spread too much during baking, it could be due to several factors such as using warm or softened butter, not chilling the dough long enough, or placing the dough on a warm baking sheet. Ensure that the dough is properly chilled and the baking sheet is cool before scooping the dough onto it.
Can I make the glaze thicker or thinner?
Yes, you can adjust the consistency of the glaze by adding more or less milk. For a thicker glaze, add less milk. For a thinner glaze, add more milk. Just be sure to add the milk gradually until you reach your desired consistency.
What to enjoy with ricotta cookies (serving suggestions)
Ricotta cookies are one of my family’s favorite fluffy and delicious cookie recipes! We like to serve these with some of our other delicious cookie recipes like chocolate chip pecan cookies, red velvet cookies, or Kentucky butter cake cookies.
Other cookie recipes to enjoy
- Cookie monster cookies
- Pie crust cookies
- Banana pudding cookies
- Strawberry shortcake cookies
- Donut cookies
- Key lime cookies
- Butter cookies
- See all our easy cookie recipes!
Tools we love
- Baking sheets – We love these from Nordicware. I use mine constantly.
- Silicon baking mat – Nothing sticks to these, I swear by them!
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How to Make Ricotta Cookies
Ricotta Cookies
Ingredients
Cookie Ingredients
- 1 cup salted butter softened
- 1½ cups white granulated sugar
- 15 ounces ricotta cheese
- 2 teaspoons real vanilla extract
- 2 large eggs
- 4 cups all purpose flour
- 1½ teaspoons baking soda
Glaze Ingredients
- 4 cups powdered sugar
- 1 tablespoon melted butter
- 2 teaspoons real vanilla extract
- 6 to 8 tablespoons milk
- optional: rainbow nonpareils or sprinkles
Instructions
- Using the paddle attachment on your stand mixer, or an electric hand mixer on medium speed, cream the butter and sugar together for about 2 minutes, until creamy and lightened in color.
- Add in the ricotta and vanilla, then the eggs one at a time and continue mixing until smooth.
- Mix the baking soda into the flour and then gradually add the dry mixture to the cookie dough bowl, scraping down the sides as necessary.
- Cover and refrigerate the dough for at least 2 hours.
- Scoop 1 tablespoon sized portions of dough onto a lined baking sheet, and bake at 350℉ for 11 to 13 minutes. Let cool.
- To make the glaze, whisk together the powdered sugar, melted butter, and vanilla. Add the milk 1 tablespoon at a time until the glaze is thick, but pourable.
- Dip the top of the cookies into the glaze, then place on a cooling rack with a liner underneath to catch the drips. Sprinkle with the nonpareils and allow the glaze to set.
Notes
Nutrition
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Ricotta Cookies
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These cookies are delicious. They have the perfect sweetness and the ricotta gives them such an amazing texture!
Not only are these delicious – but those rainbow sprinkles just make me HAPPY!!
So delicious – everyone loved these cookies!
Made these with the kids and we loved it! Can’t stop eating them!
These could be addicting!
The Ricotta Cookies were a delightful surprise! I’ve never baked with ricotta before, and I was amazed at how it created such a tender and moist cookie.
Such a lovely treat that’s not too sweet and perfect with a cup of tea or coffee. Will definitely be making these again soon!
Just made Ricotta Cookies, and they were amazing! Soft, light, with a tasty lemon glaze. Perfect with coffee or tea. Everyone loved them. Will definitely bake these again!
These were so tasty! The kids devoured them.