Listen y’all, I know you have probably tried every classic cookie recipe in the game but sometimes you need to switch it up so things don’t get stale. That’s where my ricotta cookies come in. That ricotta adds a unique flavor while also creating the most soft texture ever. I also love how buttery these babies are. Whether you make a batch for the holidays or just to munch on during the week, these are a game changer.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“Super good sugar cookies with a twist. I had some ricotta left from lasagna, and I used it for these cookies. Soft, fluffy, delicious. Everyone loved them and these are so easy to eat haha.”
—GRACE
Ingredient Notes
- Unsalted Butter: You can use salted butter instead. Just make sure you leave out the salt in the recipe boos.
- Ricotta: This is an Italian ricotta cookie after all but you can also use cream cheese as a swap.
- Granulated Sugar: Add a bit more flavor from molasses by using brown sugar instead.
How to make Ricotta Cookies
Step 1: Add butter, ricotta cheese, and sugar to your stand mixer bowl (or to a mixing bowl with your hand mixer), and mix until it is light and fluffy. Add your egg and vanilla extract then mix it up until combined.
Step 2: Slow your mixer down to the slowest speed then add your flour, baking soda, and salt. Mix just until it all comes together. Don’t overmix y’all.
Step 3: Refrigerate the dough for about 40 minutes. Measure out the dough with a tablespoon scoop and roll into balls. Add balls to a parchment lined baking sheet and slightly flatten the tops.
Step 4: Bake in a preheated 350°F oven for 10 minutes; Cool the cookies on a wire rack then serve them up!
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Ricotta Cookies Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/4 cup full-fat ricotta cheese room temperature (make sure you drain of any extra water if there is a lot)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- In bowl of stand mixer on medium speed (or using hand mixer and medium sized bowl), add butter, ricotta cheese, sugar, and mix until light and fluffy.
- Next add egg and vanilla extract; mix until combined.
- Slow mixer down and add flour, baking soda, and salt until combined.
- Refrigerate dough for at least 40 minutes. Measure out dough with a tablespoon and roll into balls. Add balls to baking sheet and slightly flatten tops.
- Bake cookies for 10 minutes; cool on wire rack and serve.
Notes
How to store & reheat this ricotta cookie recipe
Add your cooled cookies to an airtight container. If they’re a bit on the softer side, you can layer them between sheets of parchment paper to keep them from sticking together.How long will they last at room temperature?
Store your container at room temperature for up to 4 days.Can I freeze ricotta cookies?
Yep for sure boos! They will last a few months this way if you wrap them well in plastic wrap. Just remember to let them thaw at room temp when you’re ready for a cookie fix.Nutrition
Recipe Tips
- Use Full-Fat Ricotta: For the best texture, make sure you use full-fat so you can get some moisture and richness plus more softness.
- Go Room Temp: Make sure your butter, ricotta cheese and eggs are room temperature so they mix into a super smooth dough.
- Drain Extra Liquid: If your ricotta is super wet, make sure you drain that water so it doesn’t weigh down your cookie batter too much.
- Don’t Overmix Boos: Once you add your dry ingredients, don’t overdo it. Or you will end up with super tough cookies.
- Chill That Dough Y’all: Don’t skip this step boos. This will help your dough from spreading too much.
Recipe help
Yep for sure! You can make the dough up to two days ahead. The extra chilling will make sure they won’t spread either.
If you didn’t allow the dough to chill properly, the dough will spread as soon as it hits the hot oven unfortunately.
Other Fave Cookies
- Tea Cakes
- Lemon Tea Cakes
- Lemon Crinkle Cookies
- Eggnog Butter Cookies
- Walnut Chocolate Chip Cookies
- Butterfinger Cookies
- Brown Butter Chocolate Chip Cookies
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Super good sugar cookies with a twist. I had some ricotta left from lasagna, and I used it for these cookies. Soft, fluffy, delicious. Everyone loved them and these are so easy to eat haha
Okay, this might be a horrible idea but when you mentioned the tang of the ricotta cheese it made me think of cream cheese and how much my family loves it. Do you think the ricotta could be subbed for cream cheese and still have a good texture? Cream cheese is definitely thicker but it does have a similar tang. Either way I’m gonna give these a go!!
I think you could definitely try it!
Can you use salted butter and take out the added salt?
Also can these cookies be rolled out and used with cookie cutters?
yes they can be.
yes you can
could you help print the ricotta butter cookies recipe please. thank you. Merry Christmas to you.
Morning Cathy, Make sure you click the print button in the actual recipe box on the bottom of the post and then it will take you to a print ready page with the recipe. Let me know if you have anymore problems. Just tried it and it seemed to work fine. Thanks so much!
Thanks for sharing the cake recipe.surely I will try it. Same Day Cake Delivery in Pune