best ricotta cookie recipe

Written ByJenny Smyth Posted on
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The Best best ricotta cookie recipe

I’ve been making ricotta cookies for years, and they’re still a favorite in our household. My kids love helping me mix the dough and scooping out the balls of cookie dough onto the baking sheet.

These cookies are perfect for a quick snack or as a sweet treat for a family gathering. The best part is that they’re incredibly easy to make and require only a few ingredients.

I like to use whole wheat flour instead of all-purpose flour to give them a bit more nutrition and texture. The ricotta cheese adds a creamy texture and a hint of tanginess that pairs perfectly with the sweetness of the sugar and chocolate chips.

I’ve experimented with different flavors, but the classic recipe remains my go-to. My kids love them because they’re soft and chewy on the inside, while still being crunchy on the outside.

I love them because they’re so easy to make and always disappear quickly. We often enjoy them as a dessert or snack after dinner, or as a special treat on weekends.

I’ve even packed them in my kids’ lunches for an extra-special surprise. They’re also great for packing in your purse or backpack for a quick energy boost on-the-go.

Best Ricotta Cookies

4.6 from 1362 votes

These soft, cake-like ricotta cookies are topped with a simple glaze and colorful sprinkles. They are a classic Italian-American treat that is perfect for holidays or any occasion.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 36Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1 (15-ounce) container whole milk ricotta cheese

For the Glaze

2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
Sprinkles for decorating

👨‍🍳Directions

1Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
4Add the egg and vanilla extract, beating until smooth, then mix in the ricotta cheese until fully incorporated.
5Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms.
6Be careful not to overmix, as this can make the cookies tough.
7Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8Bake for 10 to 12 minutes, until the edges are lightly golden brown and the tops are set.
9Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely before glazing.
10For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
11Dip the tops of the cooled cookies into the glaze, letting any excess drip off, and place them back on the wire rack.
12Immediately decorate with sprinkles before the glaze sets, then let the glaze harden for about 30 minutes before serving.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Wire rack
Small saucepan or microwave-safe bowl

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 4g💛Saturated Fat: 2.5g❤️Cholesterol: 15mg🧂Sodium: 80mg🌾Total Carbs: 19g🥦Dietary Fiber: 0g🍬Sugars: 13g🥩Protein: 3g

📝Notes

For best results, use whole milk ricotta and make sure the butter is properly softened. The dough can be refrigerated for 30 minutes if it feels too sticky to handle.

Watch Video Of How Best Ricotta Cookies Works

These ricotta cookies are always a good idea for any occasion, whether it’s a family gathering or just a Tuesday night dessert. They’re easy to make and always disappear quickly.

One of my favorite things about this recipe is that it’s so versatile – you can add nuts, dried fruit, or even candy pieces to create unique flavor combinations. My kids love helping me mix and scoop out the dough, and we all enjoy devouring warm cookies fresh from the oven.

❓ Frequently Asked Questions About Ricotta Cookies

1.

Q: What is the best way to store ricotta cookies?
A: Store ricotta cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

2.

Q: Can I substitute other types of cheese for ricotta?
A: While you can substitute other types of cheese, such as cottage cheese or mascarpone, keep in mind that they may change the flavor and texture of the cookies.

3.

Q: Do I need to chill the dough before baking?
A: Chilling the dough is not necessary, but it will help the cookies retain their shape better during baking.

4.

Q: Can I make these cookies without chocolate chips?
A: Yes, you can omit the chocolate chips if you prefer or if you’re looking for a healthier option.

5.

Q: How do I ensure my cookies don’t spread too much during baking?
A: To prevent excessive spreading, chill the dough balls before baking and make sure to leave enough space between each cookie.

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