These Vanilla Ricotta Cookies are a holiday classic that should be included on every cookie platter. The whole milk ricotta really gives them a soft, cake-like texture, and there are almost no crumbs when you bite into them. They simply melt in your mouth! Make these if you want a soft cake-like cookie with a simple, sweet glaze.
This simple recipe comes together quickly with no fuss and makes four dozen cookies, so you can share with friends and family. The dough can be prepared up to two days in advance and left in an air-tight container until ready to bake. Leave them plainly glazed or dress them up with any candy sprinkles that you have on-hand. Finally, you can freeze unglazed cookies in an airtight container for up to one month. Glaze cookies when brought to room temperature.
All cookies are best enjoyed dunked in a tall glass of milk, of course!
Vanilla Ricotta Cookies
- 10 minutes
- 10 minutes
- 20 minutes
- 4 dozen
For the Cookies:
1 cup unsalted butter
1 3/4 cups granulated sugar
2 large eggs
15 oz whole milk ricotta
1 tablespoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
For the Glaze:
4 cups powdered sugar
2 tablespoons butter, melted
2 tablespoons vanilla extract
1/4 cup whole milk or heacy cream
- Preheat oven to 350°F. Line baking sheets with parchment paper or use a silicone baking mat. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar for 2 minutes until smooth and light in color. Slowly add in eggs, ricotta cheese, and vanilla. Mix until combined (about 1 minute). Scrape the sides of the bowl down as necessary.
- In a separate bowl, combine flour, salt, baking soda, and baking powder. Gradually add to mixer until a soft dough forms. Use a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.
- Bake for 10 minutes. Edges will be slightly golden. Transfer to a wire rack to cool.
- In a medium bowl, whisk the powdered sugar, butter, and vanilla extract. Add cream or milk one tablespoon at a time to desired consistency. Spread glaze over warm cookies and top with sprinkles.
- If the dough is too wet to scoop and roll, let it chill in the refrigerator for 15-20 minutes before scooping. Alternatively, if you don't want perfect circles, just drop the dough onto the baking sheets with a spoon.
- For the glaze, add as much cream or milk to reach your desired consistency. I like a thicker glaze on vanilla ricotta cookies, so I add less.