Ricotta Cookies Recipe

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

4.67 from 6 votes

These perfect ricotta cookies are beyond soft, butter, melt-in-your-mouth and flavorful from the mild tangy hint of ricotta.

Prep Time30

Cook Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 149kcal

Author: Jocelyn Delk Adams

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

US Customary - Metric

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