ricotta cheese cookie recipe

Written ByJenny Smyth Posted on
ricotta cheese cookie recipe
Jump to Recipe Jump to Video Print Recipe

The Best ricotta cheese cookie recipe

I’ve been making this ricotta cheese cookie recipe for years, and it’s always a hit with my family and friends. The first time I made it, I was amazed by how soft and chewy the cookies turned out, despite using a combination of all-purpose flour and cornstarch to help them retain moisture. The addition of ricotta cheese gives them a unique flavor and texture that’s hard to resist.

My kids love helping me mix the dough, and they’re always eager to taste the results. This recipe is perfect for any occasion, whether you’re looking for a quick snack or a sweet treat to serve at a gathering. Plus, it’s relatively healthy compared to other cookie recipes, thanks to the ricotta cheese and the minimal amount of added sugar.

I’ve even made it for breakfast on occasion, paired with a cup of coffee or tea. The cookies are also easy to store in an airtight container for up to five days, making them a great option for meal prep or a quick grab-and-go snack. One of the best things about this recipe is how versatile it is – you can easily customize it with different flavor combinations or mix-ins to suit your tastes.

I’ve added everything from chocolate chips to nuts to dried fruit to give the cookies an extra boost of flavor and texture. My family loves it when I make this recipe because they know they’ll get a delicious treat that’s also good for them. And let’s be real – who doesn’t love the idea of eating cheese in their cookies?

It may sound strange, but trust me when I say it works beautifully.

Ricotta Cheese Cookies

Ricotta Cheese Cookies

4.9 from 1836 votes

These soft, cake-like cookies are made with creamy ricotta cheese for a tender crumb and subtle sweetness. They are finished with a simple vanilla glaze and colorful sprinkles, making them a delightful treat 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
2 tablespoons colorful sprinkles

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Line two baking sheets with parchment paper and set aside.
3In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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 to the butter mixture and beat until combined.
6Mix in the ricotta cheese until smooth, scraping down the sides as needed.
7Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms.
8Do not overmix.
9Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
10Bake for 10 to 12 minutes, until the edges are lightly golden and the tops are set.
11The cookies will be puffed and soft to the touch.
12Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
13In a small saucepan over low heat, combine the powdered sugar, milk, and vanilla extract.
14Whisk until smooth and warm, about 1 minute.
15Remove from heat.
16Dip the tops of the cooled cookies into the warm glaze, letting excess drip off.
17Immediately sprinkle with colorful sprinkles before the glaze sets.
18Place on a wire rack until the glaze hardens, about 15 minutes.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Wire cooling rack
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 4g💛Saturated Fat: 2.5g❤️Cholesterol: 15mg🧂Sodium: 85mg🌾Total Carbs: 19g🥦Dietary Fiber: 0g🍬Sugars: 12g🥩Protein: 2g

📝Notes

For best texture, use whole milk ricotta and ensure it is at room temperature. Store cookies in an airtight container at room temperature for up to 3 days.

Watch Video Of How Ricotta Cheese Cookies Works

This ricotta cheese cookie recipe has become a staple in my household – we love serving them at family gatherings and special occasions.

Plus, they’re so easy to make that even my kids can help with the process!

If you’re looking for a new twist on traditional cookies or just want a delicious treat that’s also relatively healthy, give this recipe a try.

❓ Frequently Asked Questions About Ricotta Cheese Cookies

Q: Can I substitute other types of cheese in this recipe?

No, ricotta cheese is essential to this recipe because of its unique texture and flavor. You can’t replace it with other cheeses like mozzarella or feta without affecting the final result.

Q: How do I ensure my cookies are soft and chewy?

Mixing the dough just until the ingredients come together helps prevent overmixing, which can lead to tough cookies.

Q: Can I add other mix-ins like chocolate chips or nuts?

Yes, you can customize this recipe with your favorite mix-ins! Just be sure not to overdo it, as too many add-ins can affect the texture of the cookies.

Q: Why do you use cornstarch in this recipe?

The cornstarch helps absorb excess moisture from the ricotta cheese, ensuring that your cookies stay soft and don’t become too soggy.

Q: How long do these cookies keep fresh?

You can store these cookies in an airtight container at room temperature for up to five days. Freeze them for longer-term storage if you prefer.

Similar Posts