This easy ricotta cookie recipe makes a small batch of soft, tender cookies with a creamy texture from ricotta cheese. Perfect for homemade cookies, quick dessert recipes, or small batch baking, these cookies are topped with a simple vanilla glaze and optional sprinkles for extra sweetness. Ideal for easy cookie recipes, ricotta desserts, and homemade treats.

Ingredients

For the Cookies

2 tablespoons salted butter, softened to room temperature
4 tablespoons granulated sugar
1 large egg yolk
2 tablespoons ricotta cheese
⅛ teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon baking powder

For the Glaze

3 tablespoons powdered sugar
1 teaspoon milk
⅛ teaspoon vanilla extract
Optional: sprinkles

Instructions

Make the Cookies

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a baking mat.
In a medium bowl, beat the softened butter and sugar with an electric mixer on medium speed for about 1 minute, until creamy.
Add the egg yolk, ricotta cheese, and ⅛ teaspoon vanilla extract. Beat until smooth and combined.
Gradually mix in the flour and baking powder on low speed just until a soft dough forms.
Using a 2-tablespoon cookie scoop, place dough onto the prepared baking sheet.
Bake for 12–15 minutes, until the bottoms are lightly golden.
Let the cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.

Make the Glaze

In a small bowl, whisk together powdered sugar, milk, and remaining ⅛ teaspoon vanilla extract until smooth.
Spoon the glaze over the cooled cookies.
Decorate with sprinkles if desired, or leave plain.

Why You’ll Love This Recipe

These ricotta cookies are soft, tender, and lightly sweet, with a subtle creaminess from the ricotta. Perfect for small batch baking, they’re ideal for a quick dessert or a homemade treat for family and friends. The glaze adds a delicate sweetness and makes them perfect for any occasion.

Tips

Use room-temperature butter and egg yolk for smoother dough.
Do not overmix the dough; this keeps cookies tender and soft.
Let cookies cool completely before glazing to prevent the icing from melting.
For easy portioning, use a cookie scoop to ensure even sizes.

Variations and Substitutions

Cheese: Substitute ricotta with mascarpone for a richer flavor.
Flour: Use whole wheat pastry flour for a slightly nuttier taste.
Glaze: Replace milk with lemon juice for a light citrus flavor.
Toppings: Add chopped nuts, mini chocolate chips, or colored sprinkles.

FAQs

Can I make these cookies gluten-free?
Yes, replace the all-purpose flour with a 1:1 gluten-free flour blend.

Can these cookies be made ahead?
Yes, store in an airtight container at room temperature for up to 3 days.

Can I freeze the dough?
Yes, shape the dough into balls and freeze on a tray. Once frozen, transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding a minute or two to the baking time.

Serving

Serve these cookies at room temperature as a snack or dessert. Pair with tea, coffee, or milk for a cozy treat.

Suggestions

Perfect for small gatherings, lunchboxes, or as a quick homemade gift.
Drizzle with chocolate instead of glaze for a different flavor.
Use festive sprinkles for holidays or special occasions.