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Recipe For Soft Ricotta Cookies


This Ricotta Cookie Recipe makes a large batch (100+) of deliciously tasty soft cookies that are perfect for parties, holiday cookie trays, and afternoon teatime treats.

For fewer cookies feel free to cut the recipe in half.

If you like moist, soft, cake-like cookies you are going to love, love, love these cookies. If you prefer crisp, chewy cookies these may not be a good choice!

Soft Ricotta Cookies are quick, easy, and made with everyday pantry staples. Most people who taste these cookies immediately fall in love with them.

You can eat these delicious cookies plain, ice them with a simple confectioner's sugar based glaze, and embellish them with colored sugar, sprinkles or jimmies for a festive touch.

We have two versions of Soft Ricotta Cookies— plain vanilla ricotta cookies and lemon ricotta cookies. Both are delicious!

Soft Ricotta Cookies Recipe

For the cookies:

  • 4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container ricotta cheese
  • 1 tablespoon vanilla extract

For the icing:

  • 1 1/2 cups confectioner's sugar
  • 2 to 3 tablespoons milk
  • Colored sugar, sprinkles, or jimmies (if desired)

To make the cookies:

  1. Preheat oven to 350F degrees. Line cookie sheets with parchment paper or set aside ungreased cookie sheets.
  2. In a medium size bowl whisk together the flour, baking soda, baking powder, and salt until well blended.
  3. In a large mixing bowl beat the butter and sugar together until light and fluffy, several minutes. Stop and scrape down the bowl with a rubber spatula if necessary.
  4. Beat in the eggs, ricotta, and vanilla until everything is creamy and well blended, scraping the sides of the bowl as necessary to make sure everything is incorporated.
  5. Gradually beat in the flour mixture with the mixer on medium low speed until combined. (The mixture will be sticky.)
  6. Drop by teaspoonfuls 2 inches apart onto cookie sheets.
  7. Bake for ten minutes or until the cookies are set and bottoms are golden brown.
  8. Remove from the oven and allow the cookies to rest on the cookie sheet for 1 to 2 minutes before transferring them with a spatula to wire racks to cool completely.

To make the icing:

  1. In a medium size bowl whisk together the confectioner's sugar and milk until smooth and desired consistency is achieved.

To ice the cookies:

  1. Spread a thin layer of icing on top of cooled cookies and immediately top with sugar or sprinkles, if using.
  2. Place cookies in an airtight container, separating each layer with wax paper. Store in the refrigerator for up to 2 weeks.

This recipe makes about 100 Soft Ricotta Cookies

Lemon Ricotta Cookie Cookie Recipe Variation

  • For the cookies:
    Substitute vanilla with 1 tablespoon lemon extract or 3 tablespoons fresh lemon juice. Add the zest of one lemon.
  • For the icing:
    Substitute milk with lemon juice and add zest of 1 lemon if desired.

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