These Old-Fashioned Ricotta Cheese Cookies are soft, tender, and wonderfully moist, with a delicate vanilla flavor and a sweet glaze that makes every bite feel special. Ricotta cheese gives these traditional Italian-inspired cookies their signature cake-like texture without making them heavy.
Perfect for Christmas cookie trays, family gatherings, afternoon coffee, or a simple homemade treat, these cookies are easy to prepare with everyday baking ingredients. Add colorful sprinkles for a festive finish, or keep them classic with a smooth vanilla glaze.
Why You’ll Love These Ricotta Cheese Cookies
- Soft and fluffy: Ricotta creates a tender, almost cake-like crumb.
- Simple ingredients: You only need basic baking staples and ricotta cheese.
- Easy to customize: Add lemon zest, almond extract, or festive sprinkles.
- Perfect for holidays: Their glazed tops make them beautiful on cookie platters.
- Make-ahead friendly: The cookies can be baked in advance and stored for later.
Ingredients
For the Cookies
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Baking powder | 2 teaspoons |
| Salt | 1/4 teaspoon |
| Unsalted butter, softened | 1/2 cup |
| Granulated sugar | 1 cup |
| Whole-milk ricotta cheese | 1 cup |
| Large egg | 1 |
| Vanilla extract | 2 teaspoons |
| Lemon zest | 1 teaspoon, optional |
For the Vanilla Glaze
| Ingredient | Amount |
|---|---|
| Powdered sugar | 1 1/2 cups |
| Milk | 2–3 tablespoons |
| Vanilla extract | 1/2 teaspoon |
| Colorful sprinkles | Optional |
Ingredient Notes
Ricotta cheese: Whole-milk ricotta gives the cookies a rich, moist texture. If the ricotta is especially watery, drain it briefly before measuring.
Butter: Use softened unsalted butter so it creams smoothly with the sugar.
Flour: Measure the flour carefully. Too much can make the cookies dry and dense.
Vanilla extract: Vanilla gives the cookies their classic sweet flavor. Almond extract can be used for a slightly different aroma.
Lemon zest: This optional ingredient adds a light citrus note that complements the ricotta beautifully.
How to Make Old-Fashioned Ricotta Cheese Cookies
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and creamy, about 2–3 minutes.
Add the ricotta cheese and beat until smooth. Mix in the egg, vanilla extract, and optional lemon zest.
The mixture may look slightly soft, which is normal for ricotta cookie dough.
Step 4: Add the Flour Mixture
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
The dough should be soft and slightly sticky. Avoid adding too much extra flour, which can make the cookies less tender.
Step 5: Shape the Cookies
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
For a more uniform appearance, use a small cookie scoop.
Step 6: Bake
Bake for 12–15 minutes, or until the bottoms are lightly golden and the tops look set.
These cookies should remain pale on top. Avoid waiting for them to become deeply golden, as overbaking can dry them out.
Step 7: Cool the Cookies
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack.
Allow them to cool completely before glazing.
Step 8: Prepare the Glaze
In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract.
Add the remaining milk a little at a time until the glaze is thick but easy to drizzle or spread.
Step 9: Glaze and Decorate
Spoon or spread a little glaze over each cooled cookie.
Add sprinkles immediately if desired, before the glaze sets.
Let the glaze dry for about 30–60 minutes before stacking or storing the cookies.
Tips for the Best Ricotta Cheese Cookies
- Drain watery ricotta: Excess moisture can make the dough too loose.
- Use room-temperature ingredients: Butter, egg, and ricotta blend more evenly when not cold.
- Don’t overmix: Mix the flour in just until combined to maintain a tender texture.
- Keep the dough soft: These are cake-like cookies, so the dough should not resemble stiff sugar-cookie dough.
- Watch the baking time: Pale tops and lightly golden bottoms are a good indication that the cookies are ready.
- Glaze only when cool: Warm cookies will cause the glaze to melt and slide off.
- Chill sticky dough if needed: Refrigerate for 20–30 minutes if the dough is difficult to scoop.
Delicious Variations
Lemon Ricotta Cookies
Add 1–2 teaspoons of lemon zest and replace the vanilla in the glaze with a little lemon juice for a bright citrus flavor.
Almond Ricotta Cookies
Replace 1/2 teaspoon of the vanilla extract with almond extract. Finish with sliced almonds or a simple almond glaze.
Orange Ricotta Cookies
Add orange zest to the dough and use a small amount of orange juice in the glaze.
Chocolate Chip Ricotta Cookies
Fold 1/2 cup mini chocolate chips into the dough before scooping.
Christmas Ricotta Cookies
Use red and green sprinkles and arrange the glazed cookies on a festive dessert tray.
Cinnamon Ricotta Cookies
Add 1/2 teaspoon ground cinnamon to the dry ingredients for a warm, lightly spiced flavor.
How to Serve Ricotta Cheese Cookies
These cookies pair beautifully with coffee, espresso, tea, or a glass of milk.
Serve them on a holiday cookie platter, alongside other Italian-inspired desserts, or as a sweet afternoon snack. For a dessert table, combine different glaze colors and decorations to create an attractive assortment.
Because the cookies are soft and moist, they’re also delicious without glaze if you prefer a simpler treat.
Storage Instructions
Refrigerator: Store the glazed cookies in an airtight container in the refrigerator for up to 5 days because they contain ricotta cheese.
Room temperature: Avoid leaving the cookies out for extended periods. For serving, arrange only the amount you need and return the rest to the refrigerator within 2 hours.
Freezing unglazed cookies: Place completely cooled cookies in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months.
Thawing: Thaw frozen cookies in the refrigerator. Prepare and add the glaze after thawing for the best appearance.
Frequently Asked Questions
What does ricotta cheese do in cookies?
Ricotta adds moisture and creates a soft, tender, cake-like texture. It also gives the cookies a delicate richness without making them overly heavy.
Do ricotta cookies taste like cheese?
Not strongly. Ricotta has a mild flavor, and the sugar and vanilla make these cookies taste like sweet, tender bakery cookies rather than savory cheese.
Should I drain the ricotta before baking?
If your ricotta contains a lot of liquid, yes. Briefly draining it helps keep the dough from becoming too wet and difficult to handle.
Why are my ricotta cookies flat?
The dough may be too wet, the butter may have been too soft, or the baking powder may be old. Draining watery ricotta and measuring ingredients carefully can help.
Why are my cookies dry?
Overbaking or using too much flour can make the cookies dry. Remove them when the tops are set and the bottoms are only lightly golden.
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 24 hours. If it becomes firm, let it sit briefly at room temperature before scooping.
Can I freeze ricotta cookies?
Yes. Freeze the unglazed cookies for up to 2 months for the best quality. Thaw them before adding fresh glaze.
Do I have to glaze the cookies?
No. The cookies are delicious plain, lightly dusted with powdered sugar, or finished with a lemon or almond glaze.
Nutrition Information
The following values are approximate estimates per cookie, assuming the recipe makes 30 cookies with glaze. Actual nutrition will vary depending on the ingredients and cookie size.
| Nutrient | Approx. Amount |
|---|---|
| Calories | 145 kcal |
| Carbohydrates | 22 g |
| Protein | 3 g |
| Fat | 5 g |
| Saturated Fat | 3 g |
| Fiber | 0.5 g |
| Sugar | 13 g |
| Sodium | 75 mg |
Final Thoughts
These Old-Fashioned Ricotta Cheese Cookies are a lovely addition to any home baker’s collection. Their soft, cake-like texture, delicate vanilla flavor, and sweet glaze make them perfect for holiday celebrations, coffee breaks, and sharing with family and friends.
Keep them classic with vanilla glaze or experiment with lemon, almond, or chocolate variations. Either way, these tender ricotta cookies are a delicious homemade treat worth baking again.
Print
Old-Fashioned Ricotta Cheese Cookies Recipe
- Total Time: 35
- Yield: 30 1x
Description
These Old-Fashioned Ricotta Cheese Cookies are soft, tender, and wonderfully moist, with a delicate vanilla flavor and a sweet glaze. Ricotta cheese creates a light, cake-like texture, making these Italian-inspired cookies perfect for holidays, family gatherings, and afternoon coffee.
Ingredients
`For the Cookies:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup whole-milk ricotta cheese
1 large egg
2 teaspoons vanilla extract
1 teaspoon lemon zest, optional
For the Vanilla Glaze:
1 1/2 cups powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Colorful sprinkles, optional
Instructions
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy.
4. Add the ricotta cheese and beat until smooth. Mix in the egg, vanilla extract, and optional lemon zest.
5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined. The dough should be soft and slightly sticky.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Use a small cookie scoop for uniform cookies if desired.
7. Bake for 12–15 minutes, until the bottoms are lightly golden and the tops are set. The cookies should remain pale on top.
8. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack. Cool completely before glazing.
9. To make the glaze, whisk the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl. Add more milk gradually until the glaze is thick but easy to spread.
10. Spoon or spread glaze over each cooled cookie. Add sprinkles immediately, if using.
11. Allow the glaze to set for 30–60 minutes before stacking or storing the cookies.
Notes
– Drain ricotta briefly if it contains excess liquid.
– Use room-temperature butter, egg, and ricotta for a smoother dough.
– Measure the flour carefully to prevent dry cookies.
– Mix the dough only until the ingredients are combined.
– If the dough is too sticky to scoop, refrigerate it for 20–30 minutes.
– Do not overbake; the tops should remain pale while the bottoms become lightly golden.
– Allow cookies to cool completely before glazing.
– For lemon ricotta cookies, add extra lemon zest and use lemon juice in the glaze.
– For almond ricotta cookies, replace 1/2 teaspoon of vanilla with almond extract.
– For chocolate chip cookies, fold 1/2 cup mini chocolate chips into the dough.
– Cinnamon, orange zest, and festive sprinkles are also delicious variations
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: Italian
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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