When you need to mix your cookie game up, try my ricotta cookies recipe. It’s a game changer boos! That ricotta adds a unique flavor profile while also creating the most soft and tender texture ever. Plus these are buttery and rich beyond anything you can dream of. Whether you make a batch for the holidays or just to munch on during the week, get ready for a little upgrade when you try my ricotta cookies y’all.
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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
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 this ricotta cookie recipe comes in. Ricotta is a unique ingredient that can add a unique tangy richness that can elevate your cookies and add a distinctive twist. The texture is also soft and melt-in-your-mouth so that makes it a straight up hit. Let’s get into it!
The Lowdown on This Ricotta Cookies Recipe
Cuisine Inspiration: Italian-American Sweets
Primary Cooking Method: Baking
Dietary Info: Can be made gluten-free with ingredient swaps
Key Flavor: Sweet, perfectly tender and buttery with the unique flavor profile of ricotta
Skill Level: Easy y’all (No Sweat Fam!)
Unique Soft Texture
Ricotta cheese brings a delectably soft texture that makes each bite heavenly. Plus that creaminess and subtle tang enhances the cookie’s richness as well.
Beyond Simple Y’all!
With straightforward steps, these cookies with ricotta cheese are as easy as it gets boos. It’s perfect for my boos that are new to the baking game. However my seasoned bakers will get a kick out of making this no-fuss treat as well.
Customizable Canvas
These cookies are just begging to be dressed up or down. Glaze or no glaze, powdered sugar or no powdered sugar; It’s your world! Do you boos!
Ingredients you’ll need to make Ricotta Cheese Cookies
- Butter: This adds so much richness and flavor to these cookies y’all. Just make sure it’s room temp boos.
- Ricotta: Our star ingredient adds such a creamy charm that’s hard to resist plus that softness and subtle tangy richness is addictive.
- Sugar: This adds that crave-worthy sweetness to the cookies also softening the texture.
- Egg: This binds everything together boos.
- Vanilla: Add a little for some warmth and aromatic essence.
- Flour: This adds the structure to our perfect cookies.
- Baking Soda: This helps give our cookies a little lift so they puff perfectly.
- Salt: Just a little helps balance the sweetness while also making all those flavors pop.
How to make Ricotta Cookies
What to serve with Italian Ricotta Cookies
- Go Classic: Just a sprinkle of powdered sugar is perfect y’all.
- Lighten it Up: Add a dollop of whipped cream on top for a nice light finish.
- Serve with Coffee or Hot Cocoa: These are wonderful to serve on the side with a big ole mug of French hot chocolate or white hot chocolate.
- Holiday Cookie Swap: Have a fun cookie party with these Italian ricotta cheese cookies, tea cakes, chewy chocolate chip cookies, sugar cookies, shortbread cookies and brown butter snickerdoodles.
Recipe Substitutions
- 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 caramelized intensity from molasses by using brown sugar instead.
Recipe Variations and Additions
- Gluten-Free: Use a 1:1 gluten-free all-purpose baking flour blend for your gluten-intolerant boos.
- Frost it Up: Add a little cream cheese frosting or caramel frosting to the tops of the cookies.
- Add Citrus: Easily make these into lemon ricotta cookies by tossing the zest of one lemon or lemon extract into the batter.
- Spice it Up: Add some warm spices like cinnamon or nutmeg to your batter.
Expert Tips and Tricks for making the best cookies with ricotta cheese
- Use Full-Fat Ricotta: For the best texture, make sure you use full-fat so you can get some delish moisture and richness added to your cookies which results in them being softer too!
- 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.
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.
Frequently asked questions
Yep for sure! You can make the dough up to two days ahead. The extra chilling will make sure they won’t spread either.
Make sure you don’t over mix them, over bake them or use low-fat ricotta. That’s it boos!
If you didn’t allow the dough to chill properly, the dough will spread as soon as it hits the hot oven unfortunately.
Y’all I hope I’ve sold you on these ricotta cookies with their unique yet delicate flavor. Plus that soft texture is such a huge win. I love how easy they are to throw together plus you can jazz them up any way you want. Get at this recipe boos.
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
Ricotta Cookies Recipe
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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
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These sound perfect. The flavor sounds like a dream!
I don’t think that I could ever be tired of Christmas cookies! I love them even after Christmas haha. These are perfect!
Yes, please!! These look and sound terrific!!
I’ve never tried cookies with ricotta, but am intrigued. The texture of these cookies looks perfect!
You gotta try them. So delicious!
Love the ricotta cheese in these….I bet they’re amazing!
Yes I couldn’t get enough of them.
I loooove baking with ricotta, and these look and sound great! I’m not tired of Christmas cookies yet, so…YAY!
Me either! I can’t get enough of Christmas cookies!
ooooh I have never had a cookie like this but I’m sure I’d love them-I mean…butter. And ricotta–and if there’s ricotta this Italian gal is happy 😛
Oh yeah this is definitely for the bomb Italian gals out there!
I never would have thought to use ricotta cheese in cookies. What a great idea!
Yes I really love the texture it gives them!