Vanilla Ricotta Cookies
This soft vanilla ricotta cookie is a holiday classic. Make these if you want a soft cake-like cookie with a simple, sweet glaze.
I have partnered with the American Dairy Association Mideast to bring you this recipe. I love baking with dairy, especially during the holidays, so this is a wonderful partnership.
These Vanilla Ricotta Cookies should be included on every holiday cookie platter. I can almost guarantee that a friend or family member has shared one with you in the past. And if not, well, then it looks like you’re about to become really popular!
Baking with Dairy
The whole milk ricotta really gives these cookies a soft, cake-like texture. You can typically find ricotta cheese in tubs near the sour cream or cottage cheese in your grocery store. There are nearly no crumbs when you bite into Vanilla Ricotta Cookies, and they melt in your mouth. The bottoms are golden but not hard.
Baking with dairy is an easy (and delicious!) way to add calcium and other essential nutrients to holiday dishes. Milk also adds a bit of sweetness to recipes and encourages the browning reactions you see in many tasty holiday treats, such as pastry crusts and cookies.
How to Make Vanilla Ricotta Cookies
This simple recipe comes together quickly with no fuss and makes 4 dozen cookies so you can share with friends and family. It’s as simple as combining wet and dry ingredients.
Looking for a citrus variation? Try my Lemon Ricotta Cookies.
Can I freeze Vanilla Ricotta Cookies?
The dough can be prepared 2 days in advance and left refrigerated in an air-tight container until ready to bake. You can freeze unglazed, baked cookies in an airtight container for up to 1 month. Glaze cookies when brought to room temperature.
This recipe for vanilla ricotta cookies makes 4 dozen pillowy soft cookies. Let the frosting set up for 1-2 hours before you try to stack them. The glaze will be soft but not gooey when set. Decorate with candy sprinkles if desired.
I am also sharing this recipe for Vanilla Ricotta Cookies on the ADA Mideast website.
Vanilla Ricotta Cookies
- 1 cup butter, softened
- 1 3/4 cups granulated sugar
- 2 eggs, large
- 15 oz ricotta cheese, (whole milk ricotta)
- 1 Tablespoon vanilla extract
- 4 cups flour, 480 grams
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 cups powdered sugar
- 2 Tablespoons butter , salted or unsalted, melted
- 2 teaspoons vanilla extract
- 1/4 cup whole milk, (or heavy cream)
- 3 Tablespoons sprinkles, optional
- 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 the mixer until a soft dough forms. Use a medium (2 tablespoons) 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. Let set until firm.
Dairy farms operate 365 days a year, even on Christmas. On Christmas and every day, dairy farmers are committed to providing excellent care for their cows, producing safe, healthy milk, and protecting future generations’ environment. Thank a farmer today!
To meet Ohio and West Virginia dairy farmers, learn more about how farmers care for their cows, follow milk’s journey from farm to fridge, visit Drink-Milk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Instagram, and Pinterest.
Looking for similar recipes?
If you’re looking for more cookies, try my
Cream Cheese Snickerdoodles or
Ice Cream Kolacky– with ice cream in the batter!
Pepper Jelly Cornmeal Thumbprint Cookies
5 Comments on “Vanilla Ricotta Cookies”
Soft delicious easy to follow recipe instructions
Can you add almond extract for an added flavor?
Do you keep these refrigerated or on the counter? I’ve heard conflicting things about ricotta cookies.
These look delicious btw!
We suggest 2-3 days in an air-tight container, or up to 1 week refrigerated.
I was looking for a new dish. I find it.Thank you for giving such a good recipe.