Ricotta cookies are similar to our favorite Italian Christmas cookies – both cake-like AND melt-in-your-mouth delicious! We make this Italian classic ALL year long.

The addition of ricotta cheese adds a unique richness and tanginess to the dough, which we LOVE. They are incredibly easy to make, with just a few simple ingredients (mostly pantry staples). We top ours with a simple glaze and colorful nonpareils to make them extra fun (the kids’ favorite part)!

These cookies are best enjoyed fresh from the oven, but can be stored for several days – if you have any left! 😉

Why we think you’ll love it:

  • Just a few ingredients. Both the cookie batter and frosting use just a handful of simple ingredients – mostly pantry staples!
  • Unique flavor. The subtle sweetness and tanginess of ricotta cheese give these easy cookies a distinctively delicious flavor!
  • The texture. Soft and cake-like, they practically melt in your mouth!
Cookie ingredients on a kitchen counter.

Ricotta Cookies Ingredients and Substitutions

  • 1 cup butter, softened – (unsalted or salted butter), see How to Soften Butter Quickly
  • 2 cups sugar
  • 2 large eggs – room temperature
  • 1 (16-ounce) container ricotta cheese
  • 1 tablespoon vanilla extract – or ½ teaspoon almond extract, lemon extract, or orange extract
  • 4 cups all-purpose flour – see How to Measure Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Frosting

  • ½ cup milk
  • 4 cups powdered sugar – sifted
  • 2 teaspoons vanilla extract – or match the extract used in the cookie
  • optional – sprinkles
Cookie batter in a mixing bowl.
Cookie dough balls dropped on a lined baking sheet.
Cookies cooling on a wire rack.
Frosting cookies with almond frosting and topping with colorful sprinkles.

How to Make Ricotta Cookies

  1. PREP. Preheat oven to 350°F. Grease cookie sheets and set aside.
  2. BATTER. In a large bowl, cream 1 cup butter and 2 cups sugar. With a hand mixer, add 2 eggs one at a time, and beat until combined. Stir in 16 ounces of ricotta cheese and 1 tablespoon of vanilla.
    • In a medium bowl, combine 4 cups flour, 1 teaspoon baking powder, and 1 teaspoon baking soda. Stir the dry ingredients into the wet ingredients.
    • Using a small to medium cookie scoop, scoop dough onto the prepared sheets.
  3. BAKE. Bake for 8-10 minutes.
    • Let cookies cool on baking sheet for at least 5 minutes, before removing to a wire rack to cool completely.
  4. FROSTING. Mix ½ cup milk, 4 cups powdered sugar, and 2 teaspoons vanilla until combined.
    • Dip each cookie into the icing and let set on a wax or parchment paper lined sheet to set.
A wire rack topped with frosted ricotta cookies.
5 from 1 vote

Ricotta Cookies

By: Kristyn Merkley
Ricotta cookies are soft and cloud-like in texture, topped with a light almond frosting they're a delicious Italian classic!
Servings: 24
Prep: 15 minutes
Cook: 8 minutes
Cool Time: 5 minutes
Total: 28 minutes

Equipment

Video

Ingredients 

  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1 (16-ounce) container ricotta cheese
  • 1 tablespoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Frosting

  • ½ cup milk
  • 4 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract

Instructions 

  • Preheat oven to 350°F. Grease cookie sheets and set aside.
  • In a large bowl, cream butter and sugar. With a hand mixer, add the eggs one at a time, and beat until combined. Stir in the ricotta cheese and vanilla.
  • In a medium bowl, combine the flour, baking powder and baking soda. Stir into the ricotta mixture.
  • Using a small to medium cookie scoop, scoop dough onto the prepared sheets.
  • Bake for 8-10 minutes.
  • Let cookies cool on baking sheet for at least 5 minutes, before removing to a wire rack to cool completely.

Frosting

  • Mix the milk, powdered sugar, and vanilla until combined.
  • Dip each cookie into the icing and let set on a wax or parchment paper lined sheet.
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Notes

Flavor variations. The vanilla extracts can be replaced with almond, lemon, or orange extract. 
Store the dough by wrapping it in plastic and refrigerating it for up to 4 days or freeze it for 2-3 months. See How to Freeze Cookie Dough for tips.
Store the baked cookies in an airtight container at room temperature for 4-5 days or in the freezer for 2-3 months.

Nutrition

Serving: 1g, Calories: 297kcal, Carbohydrates: 53g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 115mg, Potassium: 56mg, Fiber: 1g, Sugar: 37g, Vitamin A: 265IU, Calcium: 21mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store the dough?

Store the dough by wrapping it in plastic and refrigerating it for up to 4 days or freeze it for 2-3 months. See How to Freeze Cookie Dough for tips.

How to store Ricotta cookies?

Store the baked cookies in an airtight container at room temperature for 4-5 days or in the freezer for 2-3 months.

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This recipe was originally published November 2024.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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5 from 1 vote

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Recipe Rating




2 Comments

  1. Jessica says:

    5 stars
    These cookies are SO good. They are extra soft and not overly sweet. The glaze is perfection. They might be our new favorite.

    Reply
  2. Jo says:

    I like it!

    Reply