These Ricotta Cookies are buttery with the perfect texture that is soft and tender.
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The Perks and Highlights of the Best Ricotta Cookies Recipe
Cuisine Inspiration: Italian-American Sweets
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet and Comfortingly Cheesy
Skill Level: Beginner-friendly
Sweet Highlights:
- Creamy Meets Dreamy: The ricotta cheese brings a delectably soft texture that makes each bite heavenly.
- Simplicity Shines: With straightforward steps, this recipe is as easy as it gets. Perfect for baking newbies or those seasoned bakers looking for a hassle-free treat.
- Customizable Canvas: These cookies are just begging to be dressed up or down. Glaze or no glaze, they’re delicious every way.
- Make-Ahead Magic: Bake a batch and have them at the ready for surprise guests, special occasions, or a “just because” moment.
Ingredients
- Butter: That half cup of unsalted butter is room temp and ready to add richness.
- Ricotta: A cozy 1/4 cup of ricotta cheese at room temp lends a creamy charm that’s hard to resist.
- Sugar: Sweeten the deal with a full cup of granulated sugar for that crave-worthy sweetness.
- Egg: Crack in one large egg to bind everything.
- Vanilla: A teaspoon of pure vanilla extract is all about that aromatic allure.
- Flour: Two cups of all-purpose flour to give your cookies structure
- Baking Soda: Half a teaspoon to help your cookies puff up perfectly.
- Salt: Another half teaspoon to balance the sweet and make all those flavors pop.
How to Make Ricotta Cookies
- 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 30-40 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.
How to Store
- Ensure your cookies are completely cool before you even think about storing them.
- Add them into 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.
- Store your container at room temperature for up to a week.
- These can last a couple of months, wrap them up well and freeze them. Just remember to let them thaw at room temperature when you’re ready for a cookie fix.
Favorite Buttery Chewy 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
These perfect ricotta cookies are beyond soft, butter, melt-in-your-mouth and flavorful from the mild tangy hint of ricotta.
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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
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
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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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