Ricotta Cookies Recipe

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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Ricotta cookies overhead stacked on each other next to a bowl of ricotta on a white countertop
Five star review

“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

Eggs added to a cookie batter in stand mixer on white countertop

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.

Finished ricotta cookie recipe batter in a stand mixer bowl on white background

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.

Italian ricotta cookie dough on a parchment lined baking sheet on white countertop

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.

Baked ricotta cookies on a parchment lined baking sheet on white countertop

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 overhead stacked on each other next to a bowl of ricotta on a white countertop

Ricotta Cookies Recipe

These perfect ricotta cookies are beyond soft, butter, melt-in-your-mouth and flavorful from the mild tangy hint of ricotta.
4.67 from 6 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course: Dessert
Servings: 18 cookies

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

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

Calories: 149kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 22mg | Sugar: 11g | Vitamin A: 190IU | Calcium: 12mg | Iron: 0.7mg
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Recipe Tips

  1. 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.
  2. Go Room Temp: Make sure your butter, ricotta cheese and eggs are room temperature so they mix into a super smooth dough.
  3. 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.
  4. Don’t Overmix Boos: Once you add your dry ingredients, don’t overdo it. Or you will end up with super tough cookies.
  5. Chill That Dough Y’all: Don’t skip this step boos. This will help your dough from spreading too much.

Recipe help

Can I make these ricotta cookies ahead of time?

Yep for sure! You can make the dough up to two days ahead. The extra chilling will make sure they won’t spread either.

Why did my ricotta cookie recipe spread?

If you didn’t allow the dough to chill properly, the dough will spread as soon as it hits the hot oven unfortunately.

Stacked ricotta cheese cookies on top of each other with a bite in one

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Filed Under:  Cookies, Oven, Winter Recipes

Comments

  1. 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

  2. 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!!

    1. 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!

4.67 from 6 votes (3 ratings without comment)

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