Ricotta Cookies

Whether you’re hosting a cookie exchange, prepping for a bake sale or making a simple afternoon treat, cookies always belong on the menu. For something different from the classic chocolate chip cookies or sugar cookies, turn to irresistibly soft Italian ricotta cookies.

Yep, you read that right. Ricotta cheese recipes aren’t only savory. In our ricotta cookies recipe, the addition of the creamy cheese makes the dough so soft and moist that the final product will melt in your mouth. The rounded, snowball-like appearance makes sense too—they’re one of many Italian Christmas cookies. But even though they’re traditionally served during the holidays, we can’t help but make them year-round.

Cookies with ricotta cheese can be dressed up with a homemade frosting and decorated with your favorite sprinkles for any occasion. Just be sure to time the glaze right. While this ricotta cookies recipe produces a sturdy cookie, wait to frost the treats until they’re served. Doing so will help maintain the structure and appearance of the Italian ricotta cookies.

Ingredients for Ricotta Cookies

• Butter: Butter is the base of this cookie dough, providing structure and flavor. To easily cream the butter and sugar, start with softened butter. Taking it out of the fridge 30 minutes before prepping the ricotta cookies recipe will do the trick. We also use softened butter as the base for the frosting.
• Sugar: Granulated sugar adds sweetness to these cookies with ricotta cheese. Sugar also aerates the butter while creaming, creating lift in the dough.
• Eggs: Three large eggs in the dough play a role in the cookie’s fluffy, moist texture. The eggs help the Italian ricotta cookies rise while baking.
• Ricotta cheese: Ricotta cheese is what gives these cookies their name. The creamy cheese incorporated into the cookie dough results in a soft, moist crumb. Opt for whole-milk ricotta for the best texture. Save part-skim ricotta for recipes like ricotta pancakes.
• Vanilla extract: Vanilla extract lightly flavors these Italian ricotta cookies.
• Flour: The dough for this ricotta cookies recipe needs all-purpose flour to give the cookies structure.
• Salt: Just a touch of salt helps balance the flavor of these cookies with ricotta cheese.
• Baking soda: Incorporate baking soda to make the cookies rise.
• Confectioners’ sugar: This powdery sugar gives the frosting its velvety texure, while also providing sweetness and structure.
• Milk: A small amount of milk lightly thins out the frosting mixture to make it spreadable on top of the Italian ricotta cookies.

Directions

Step 1: Create the creamed mixture

Preheat the oven to 350°F. In a bowl, cream together the butter and sugar until light and fluffy, five to seven minutes.

Add in the eggs, one at a time, beating well after each addition. Beat in the ricotta and vanilla.

Step 2: Mix in dry ingredients

Combine the flour, salt and baking soda. Gradually add the dry ingredients to the creamed mixture.

Step 3: Bake the cookies

Drop the dough by tablespoonfuls 2 inches apart onto greased baking sheets. Bake the cookies for 12 to 15 minutes or until lightly browned. Remove to wire racks to cool.

Step 4: Make the frosting

In a large bowl, cream together the butter, confectioners’ sugar, vanilla and enough milk to reach a spreading consistency. Frost the cooled cookies and immediately decorate them with sprinkles.

Recipe Variations

• Top with chopped nuts: Prefer something other than sprinkles atop these cookies? Turn to nuts. Sprinkle the tops with chopped pistachios or sliced almonds.
• Change the flavor: Vanilla extract adds a wonderful balance to these cookies, but you could use another type of extract. Try lemon extract or almond extract (just as in this Italian ricotta Easter bread) for a different flavor.
• Use a glaze: These cookies are topped with frosting. You could also make a quick homemade glaze with confectioners’ sugar and milk to drizzle over the top.
• Add color: Making these as Christmas cookies or to take to a cookie exchange? Dress them up for the occasion. Use food coloring to change the color of the frosting to match the holiday and pair them with festive sprinkles.

How to Store Ricotta Cookies

The best way to store Italian ricotta cookies is in the refrigerator. Store the cookies in an airtight container or a resealable storage bag to preserve their freshness. If you’re glazing the cookies, it’s best to store them unglazed so the glaze won’t crack or smudge.

How long do ricotta cookies last?

Stored in the refrigerator, cookies with ricotta cheese will last up to five days.

Can you freeze ricotta cookies?

Ricotta cookies can certainly be stored in the freezer to enjoy at a later date. The cookies should be stored in an airtight container or bag and will keep in the freezer for up to two months.

Can you make ricotta cookies ahead of time?

The dough for this ricotta cookies recipe can be prepped ahead of time and stored until you’re ready to bake the cookies. Store the dough in an airtight container in the refrigerator for up to two days.

Ricotta Cookie Tips

Can you use cottage cheese instead of ricotta in cookies?

While cottage cheese is a great replacement for ricotta in foods like lasagna, it’s not ideal for this ricotta cookies recipe. Chunky cottage cheese doesn’t offer the same smooth texture as ricotta.

How do you make your own ricotta cheese?

These Italian ricotta cookies can be made with ricotta cheese picked up from the store, or you can try your hand at making your own ricotta. Ricotta cheese is made by heating milk on the stovetop and stirring lemon juice into the warm milk. The milk will begin to curdle, and the mixture can be strained using cheesecloth for the ideal creamy texture.