easy ricotta cookie recipe

Written ByJenny Smyth Posted on
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The Best easy ricotta cookie recipe

I’m so excited to share my favorite easy ricotta cookie recipe with you all! I’ve been making these for years, and they’re always a hit with my family and friends.

I love how simple and quick they are to make, yet they taste like a bakery-bought treat. My kids can’t get enough of them, and I love watching them learn to bake alongside me.

The best part? They’re actually pretty good for you too – the ricotta cheese adds protein and moisture, while the sugar is balanced by the creaminess of the cheese.

I often make these for special occasions like holidays or birthday parties, but they’re also perfect for a quick snack or dessert on a weeknight. Plus, they freeze beautifully, so I can whip up a batch and stash them in the freezer for later use.

One of the things I love most about this recipe is how versatile it is – you can change up the flavor with different extracts or add-ins, like chocolate chips or nuts. My daughter’s favorite variation is adding dried cranberries and orange zest for a sweet and tangy twist.

No matter how you customize them, these cookies are sure to be a crowd-pleaser.

Easy Ricotta Cookies

4.7 from 769 votes

These soft and tender ricotta cookies are simple to make with basic ingredients. They have a delicate texture and a light vanilla flavor, perfect for any occasion.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 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 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup whole milk ricotta cheese

For the Glaze

1 1/2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
Sprinkles (optional)

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line two baking sheets with parchment paper to prevent sticking.
3In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Set aside.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
5Add the egg and vanilla extract, beating until smooth, then mix in the ricotta cheese until fully incorporated.
6Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms.
7Do not overmix.
8Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9Bake for 10 to 12 minutes, until the edges are lightly golden and the tops are set.
10Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely before glazing.
11For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
12Drizzle the glaze over the cooled cookies and top with sprinkles if desired.
13Allow the glaze to set for about 15 minutes before serving.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 4g💛Saturated Fat: 2.5g❤️Cholesterol: 20mg🧂Sodium: 85mg🌾Total Carbs: 19g🥦Dietary Fiber: 0g🍬Sugars: 11g🥩Protein: 2g

📝Notes

For best results, use whole milk ricotta and ensure all ingredients are at room temperature. The dough is sticky, so refrigerating it for 15 minutes can make it easier to handle.

Watch Video Of How Easy Ricotta Cookies Works

One thing that’s great about this recipe is that it’s easy to scale up or down depending on your needs – whether you’re feeding a crowd or just want a few treats for yourself.

Plus, these cookies are incredibly easy to reheat – just pop them in the microwave for 10-15 seconds or bake at 350°F (175°C) for 5-7 minutes until warm and fresh-tasting.

For serving ideas, try pairing with a scoop of ice cream or whipped cream for an extra-special treat.

❓ Frequently Asked Questions About Ricotta Cookies

Q1: What is the difference between ricotta cheese and regular cheese?

Ricotta cheese is an Italian cheese made from whey, which gives it a lighter texture and milder flavor compared to regular cheese. It’s perfect for baking because it adds moisture without overpowering the other flavors.

Q2: Can I use low-fat ricotta instead of whole milk ricotta?

While low-fat ricotta will still work in this recipe, keep in mind that it may affect the texture of the cookies slightly. If you do choose to use low-fat ricotta, you might need to add a bit more sugar to balance out the flavor.

Q3: How do I store leftover cookies?

You can store leftover cookies at room temperature in an airtight container for up to 5 days or freeze them for up to 2 months. If you do freeze them, just thaw at room temperature when you’re ready to enjoy them.

Q4: Can I make these cookies ahead of time?

Yes, you can definitely make these cookies ahead of time! Simply mix together all the ingredients except for the chocolate chips (if using), shape into balls, and refrigerate or freeze until ready to bake.

Q5: Why do my cookies spread so much during baking?

If your cookies are spreading excessively during baking, try chilling your dough balls before baking or using parchment paper instead of a silicone mat.

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