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Ricotta cookies are soft and cloud-like in texture, topped with a light almond frosting they’re a delicious Italian classic!
An Italian Classic
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 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!
Ingredients
PREP TIME: 15 minutes
COOK TIME: 8 minutes
COOL TIME: 5 minutes
Cookie
- 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
How to Make Ricotta Cookies
- PREP. Preheat oven to 350°F. Grease cookie sheets and set aside.
- 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.
- 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.
- 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.
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Ricotta Cookies
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
These cookies are SO good. They are extra soft and not overly sweet. The glaze is perfection. They might be our new favorite.
I like it!