Treat your loved ones to these fluffy, buttery cookies blended with vanilla and topped with a sweet icing.
When I was little, my mom was—in my eyes—the best baker in the world. Today, she says that my baking rivals hers, but I’m not so sure. After all, she’s the one who taught me everything I know, like how ricotta can be used in more than just lasagna. Yep, that’s right—you can also put the fluffy, mild cheese into cookies to enhance their satisfying flavor and texture. Who knew? I sure didn’t, until my mom told me in passing one day, and then I found this easy recipe.
Ricotta cookies are a marvelous way to bring your dessert back to the basics. I don’t know about you, but I have a tendency when baking to make things more complicated than they need to be. But this recipe makes it simple, with just a few effortless steps and a list of ingredients that most bakers already have in their kitchens. With all this in mind, it’s clear that ricotta cookies are a great little treat to keep up your pastry chef’s sleeve. They’re sweet and fluffy, classy enough to serve to adults at a party, but also fun-sized enough for kids to enjoy. Bring a platter of these to your next party, and they’re sure to satisfy everyone’s sweet tooth!
What exactly is ricotta?
Ricotta is a type of cheese most commonly found in Italian pasta dishes, but it also appears in desserts like cannoli and cheesecake. It’s traditionally made by reheating the whey left over from other cheese-making processes, often with the addition of acid, which causes fine curds to form. These curds are then strained to remove excess liquid, resulting in a cheese that is soft, fluffy, and slightly grainy. Ricotta can be used in both savory and sweet dishes, and it’s also delicious simply spread on crackers or toast.
How do I store leftovers?
Once your ricotta cookies are cooled to room temperature, transfer them to an airtight container and store them in the pantry for up to 3 days. While they’re best enjoyed fresh, you can also put them in a freezer-safe container and freeze them for up to 3 months. I like to thaw mine in the fridge overnight before eating them cold or at room temperature the next day. This is an especially helpful tactic if you want to store them ahead of time for the holidays.
Serving suggestions
Decorate your cookies with a dash of colorful sprinkles right after icing them. Serve your ricotta cookies with a tall glass of Homemade Almond Milk or Strawberry Lemonade. They also go great with other desserts like Cookie Dough Banana Ice Cream, Sugar-Free Frozen Yogurt, Pumpkin Sugar Cookies With Bourbon-Cinnamon Frosting, or Keto Cheesecake Fluff. Let your sweet treats mix and mingle for a fun dessert buffet.
Ricotta Cookies
Ingredients
- 8 ounces unsalted butter softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 15 ounces ricotta cheese
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar
- 3 tablespoons milk plus more, if needed
- 3/4 teaspoon almond extract
- Sprinkles for decorating, optional
Instructions
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Preheat your oven to 350°F and line a baking sheet with parchment paper.
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In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
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Add the eggs one at a time, then mix in the ricotta cheese and vanilla extract until smooth.
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In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
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Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 8-10 minutes until the edges turn lightly golden. Transfer the cookies to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Once the cookies are cool, dip the tops in the glaze. Decorate with sprinkles if desired.
Nutrition
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