Ricotta Cookies

Let’s Talk About Ricotta Cookies (and Why They’re the Ultimate Cozy Cookie)

So—I’ll be honest—when I first tried Ricotta Cookies, I wasn’t really sure what to expect. Cheese? In a cookie? Honestly, it sounded like one of those baking ideas that comes to you at midnight but should probably stay a dream. But (and here’s the kicker) these little Italian treats aren’t cheesy at all; they’re fluffy, soft, almost like biting into a sweet little cloud. My Aunt Maria brought a mountain of them over one Christmas and, between you and me, I nearly hid a stash behind the breadbox. Rugs were rolled back, cousins danced—or tried—and I just kept sneaking Ricotta Cookies. No regrets. Not even for the one I accidentally dropped behind the piano…

Why I Keep Baking These

I make Ricotta Cookies when I need a bit of nostalgia (or just something easy, because let’s be honest: after work I barely want to boil water). Plus, my family basically turns into a scrum of rugby players when these come out of the oven. My niece once called them “the only soft cookies I actually eat,” which made me laugh because she usually picks out the chips from regular cookies and leaves the rest! Sometimes, when I can’t find ricotta, I’ll sigh dramatically and try cottage cheese—honestly, drier ones aren’t terrible if you blend them up. Hey, desperate times, right?

Here’s What You’ll Need (Plus a Few Lazy Swaps)

• 2 cups (250g) all-purpose flour (You can use a bit of cake flour if you want them crazily light, but I rarely bother unless I’m feeling fancy)
• 1 teaspoon baking powder (I tried half-and-half with baking soda once, no need—stick with powder)
• 1/2 teaspoon fine salt (Grandma used coarse; to me, meh, whatever is in the cupboard)
• 1/2 cup (115g) unsalted butter, softened (I once substituted half with olive oil, which was weirdly good, but let’s not tell the traditionalists)
• 1 cup (200g) sugar (I’ve cut it back slightly with no one noticing, so… do your thing!)
• 1 large egg
• 1 cup (240g) ricotta cheese (Full fat is best. “Lite?” Nah, doesn’t do it justice. But if you must…)
• 2 teaspoons vanilla extract (If you want to swap in almond extract, just use a light hand or it takes over the show)
• Zest of 1 lemon (Or orange! Sometimes I skip, sometimes I double. It’s a mood thing.)
• Optional: Sprinkles. Or not. My son says ‘Mo sprinkles, mo fun.’

How I Actually Make ‘Em

1. Whisk the dry stuff: In a medium bowl, toss the flour, baking powder, and salt. I usually do this by waving a fork around in the bowl, and hey, I haven’t noticed a difference.
2. Make it creamy: In a bigger bowl, beat butter and sugar together until cushiony and pale. (Full disclosure: When the butter’s too cold, I microwave it until soft—but sometimes it gets a little melty. It still works, so don’t stress it.)
3. Egg & cheese time: Beat in the egg, then add in ricotta, vanilla, and that citrus zest. Here’s where I sneak a taste. Judge me.
4. Add the flour mixture: Fold it in gently—don’t overmix or your cookies get kinda tough (ask me how I know, sigh).
5. Scoop & rest: Drop tablespoonish mounds onto a parchment-lined baking sheet. Or wax paper if that’s all you’ve got. If the dough feels way too sticky, just stick the bowl in the fridge for half an hour and watch some pointless TikToks. It’ll firm up and be easier to handle.
6. Bake: Oven at 350°F (175°C), 13–15 minutes, until the edges are just barely golden and the tops look set, sort of matte not glossy. Don’t overbake! They should be soft.
7. Cool & glaze (optional): Sometimes I make a glaze of powdered sugar and lemon juice, sometimes I skip it if I’m impatient. Just drizzle when the cookies are cool, then shower with sprinkles (or not) while pretending you’re in some Italian nonna’s kitchen.

Stuff I’ve Figured Out (the Slightly Embarrassing Way)

• The dough will look gloopy and sticky, but, trust me, it bakes up fine.
• If you swap all the butter for margarine, they end up kind of bland. Don’t ask how I know. Actually, do ask, but only with coffee in hand.
• Sometimes the bottom sticks if you don’t use parchment (I learned that the hard way after scraping cookies off a pan for twenty minutes—what a palaver.)

Some Weird Variations I’ve Tried (No Judgment)

• I’ve swapped in orange zest and a little orange blossom water—delightful. Makes the house smell fancy, too.
• Chopped pistachios in the glaze are epic (but not everyone’s cup of tea – my brother says they’re “funny green nuts”).
• I did try a gluten-free flour blend once and, to be honest, it was a bit more pancake than cookie. Maybe you’ll have better luck?

Equipment (But You Don’t Have to Buy Anything Fancy)

You really just need a bowl (or two), a whisk or fork, and a spoon to dollop the dough. Fancy folks use cookie scoops, but your grandma probably didn’t and I don’t always bother—hands work (even if it’s a bit messier, it’s oddly satisfying). If you don’t have a stand mixer, a handheld one or even elbow grease does just fine, though you might break a small sweat. Good excuse for a break, right?

How to Store Your Ricotta Cookies (If Any Survive)

In theory, they’ll keep in an airtight tin or a tupperware for 3-ish days. I think they taste better the next day (a bit more tender), but honestly, in my house? If they last more than a day, I’m genuinely suspicious of everyone’s health. You can freeze them, too (undecorated is best if you go that route), but I rarely do because, well, see above.

Serving These Up (Family Style or Solo TV Snacks)

Weird (or not): I love these with milky coffee or a glass of cold milk. My aunt insists on them for tea, served on that weird floral china she never ever lets us touch otherwise. Try bringing them to a potluck—guaranteed you won’t bring any home. (If you do, come back and tell me your secret!)

Pro Tips: Stuff I Learned the Hard Way

• I once skipped chilling the dough and ended up with Ricotta Puddle Cookies. Actually, I find it works better if you chill for at least 20 mins, especially in summer.
• Don’t even think of stacking these till they’re all the way cool. Otherwise, they glue together and you’ve got Ricotta Cookie Cake. Which, ok, isn’t totally terrible, but it’s not what we’re aiming for.

FAQ: The “Wait, But…” Section

• Can I double the recipe? Oh, for sure. I’ve doubled (and even tripled) it during the holidays. Give yourself a bigger bowl, though—or clean-up becomes a right old mess.
• Do I have to use fresh ricotta? Nah. I use supermarket tubs all the time. The fresher stuff is great, but honestly, it’s a cookie; not a souffle.
• Can I leave out the citrus zest? Yep, sometimes I totally forget it. The cookies are still lovely, just less bright, if that makes sense.
• Is the glaze a must? Not at all. Though I’d say, if you want to go all out, check out Cook’s Illustrated’s take on glazes—they know their stuff. Or, for extra ideas, Food52 has dozens of wild variations: here’s my favorite roundup. Or just eat them naked (the cookies, I mean… you do you).

So, if you’re after a treat that’s somewhere between a cake and a cookie (and aren’t afraid of blurring the lines just a bit), Ricotta Cookies are your friend. Can’t say fairer than that!

★★★★★ 4.30 from 49 ratings

Ricotta Cookies

yield: 24 cookies

prep: 20 mins

cook: 15 mins

total: 35 mins

Soft and tender Italian ricotta cookies with a delicate lemon glaze. Perfect for a light dessert or festive treat.

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Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup ricotta cheese
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. 2
   In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. 3
   Mix in ricotta cheese, vanilla extract, and lemon zest until well combined.
4. 4
   In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. 5
   Drop tablespoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 13-15 minutes until the edges are lightly golden. Let cookies cool on a wire rack.
6. 6
   For the glaze, mix powdered sugar and lemon juice until smooth. Drizzle over cooled cookies and allow glaze to set before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 110 caloriescal

Protein: 2 gg

Fat: 4 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 17 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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