Soft, fluffy, and full of sweetness, these cookies are irresistible!
Ricotta Cookies are amazing for their delicate and light flavor and their even lighter texture. They’re an excellent confection to have on hand either as a dessert after a meal, part of a spread, or just as a little sweet indulgence to grab when you’re feeling a need for something soft and sugary.
Cookies are a feel-good food in almost every home. They’re celebratory and they’re enjoyable, a comfort that makes people smile. I love to keep a small supply of cookies on hand for a little treat for my kids after a healthy dinner. The colorful sprinkles in this recipe make my eldest’s face light up with joy, so while they’re technically optional, they do make your cookies look exquisite. I’d never go light on something as beautiful as rainbow sprinkles and recommend other bakers do the same. Bright colors are just so happy!
Ricotta Cookies are different from regular cookies because they look, feel, and taste like little bites of fluffy cake. The ricotta cheese used to make the cookie dough imparts a wonderful texture. They’re almost pillowy and relatively easy to make as they don’t involve any complex techniques.
You Gotta Ricotta
Ricotta is an Italian cheese that is one of the softest cheeses around, with a texture like spongy, creamy cheese clouds. The fresher, the better. It has a very mild taste, making it very different from sharp cheeses like feta or cheddar. That mild taste makes it an excellent choice for making sweets, as it’s easy to blend in vanilla and almond extracts as well as sugar and not be bogged down in a cheesy taste.
How to Make Ahead and Store?
You should keep your ricotta cookies in an airtight container at room temperature. They can last for up to a week but are best in the first 4 to 5 days after baking. If you refrigerate them, they’ll last longer. However, their texture suffers if refrigerated. The icing will break down, and you’ll end up with a soggy cookie.
If you want to make the dough ahead of time to be baked fresh before serving, you can keep it in the refrigerator for up to 3 days or the freezer for up to 3 months.
Serving Suggestions
Ricotta cookies are an excellent addition to any tray of cookies or spread of desserts. After all, what do cookies need other than more cookies? Put them out at Christmas alongside Gingerbread Cookies, as the sprinkles on your ricotta cookies will look like bright little Christmas tree lights next to them! You can also provide a variety spread of cookies with Butterscotch Cookies, Peppermint Sugar Cookies, and Ginger Molasses Cookies. This assortment of tastes and textures will give your guests plenty to praise and enjoy.
Ricotta Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon almond extract
- Sprinkles optional
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together butter and granulated sugar until light and fluffy.
- Beat in the egg, followed by the ricotta cheese and vanilla extract, until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop dough by tablespoons onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are slightly golden. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and almond extract until smooth.
- Dip the tops of the cooled cookies into the glaze or drizzle over the top, then let set before serving. You can also top the glaze with sprinkles.
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