Return to the Kitchen is a participant in the Amazon Affiliates Program. This post may contain affiliate links for which we may earn a profit if a purchase is made at no additional cost to you.
These Ricotta Cookies are super soft and fluffy. Then, add a drizzle of icing and you have the perfect cookie! We love these cookies… so much so that we even like them without the frosting! Give them a try and see which way you like them best or do some of each like us.
How to Make Ricotta Cookies
Ricotta Cookies are pretty simple to make but will require a little bit of time since this recipe makes a large amount of cookies. The ingredients you need are:
- Sugar
- Butter
- Ricotta Cheese
- Vanilla Extract
- Eggs
- Flour
- Baking Powder
- Salt
- Powdered Sugar
- Milk or Water
- Sprinkles (optional)
To start, preheat the oven to 350 degrees. Then, using a hand mixer or stand mixer, cream together butter and sugar until light and fluffy. Add ricotta cheese, vanilla and eggs. Beat until well combined. Add flour, baking soda and salt and stir until just combined. Do not over mix.
Finished dough 
Drop by tablespoon-size balls onto baking sheet.
Next, drop dough in tablespoon size balls onto ungreased baking sheet. I like to use a scoop to get uniform-sized cookies. Bake 8-12 minutes or until slightly golden. Move cookies onto a cooling rack to cool completely.
While cookies are cooling, make icing by combining the powdered sugar with water or milk. Slowly add the liquid so the icing isn’t too thin. Once cookies are completely cool ice them and top with sprinkles if desired. Ice the cookies on the cooling rack so any excess can drip off. Place parchment or plastic wrap under rack to make for easy clean up.
How to Store Cookies
Once the icing is set, store the cookies in an airtight container. Cookies should be fresh for 7-10 days at room temperature.
For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube, TikTok and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!
Looking for more cookie recipes? Be sure to take a look at our Italian Cookies, Cream Cheese Logs, Cranberry Noel Cookies, Russian Tea Cakes, No Bake Peanut Butter Balls, Peppermint Crescent Cookies, Microwave Mint Chocolate Fudge, Peanut Butter Reese’s Pieces Cookies, Reindeer Poop Cookies, Chocolate Crinkles, and Snickerdoodles. If you are looking for holiday cookies, be sure to check out our Christmas Cookie List!
Ricotta Cookies
Super soft ricotta cookies with a light glaze.
Ingredients
- 2 cups sugar
- 1 cup butter (2 sticks)
- 15 oz ricotta cheese
- 2 tsp vanilla extract
- 2 eggs
- 4 cups flour
- 2 tbsp baking powder
- 1 tsp salt
For the icing
- 1 1/2 cups powdered sugar
- 2-3 tbsp water or milk
- sprinkles, optional
Instructions
- Preheat oven to 350 degrees.
- Using a hand mixer or stand mixer, cream together butter and sugar until light and fluffy.
- Add ricotta cheese, vanilla and eggs. Beat until well combined.
- Add flour, baking soda and salt and stir until just combined. Do not over mix.
- Drop dough in tablespoon size balls onto ungreased baking sheet and cook 8-12 minutes or until slightly golden.
- Move cookies onto a cooling rack to cool completely.
- While cookies are cooling, make icing by combining the powdered sugar with water or milk. Slowly add the liquid so the icing isn't too thin.
- Once cookies are completely cool ice them and top with sprinkles if desired. Ice the cookies on the cooling rack so any excess can drip off. Place parchment or plastic wrap under rack to make for easy clean up.
- Once icing is set, store cookies in an airtight container.
Notes
Cookies are also delicious without icing!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 60 Serving Size: 1Amount Per Serving: Calories: 109Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 124mgCarbohydrates: 17gFiber: 0gSugar: 9gProtein: 2g
