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.

Vanilla Ricotta Cookie Recipe

I have partnered with American Dairy Association Mideast to bring you this recipe. I love baking with dairy especially during the holidays so this is a wonderful partnership.

Vanilla Ricotta Cookie Recipe

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 in pastry crusts and cookies.

Vanilla Ricotta Cookie Recipe

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 the wet and dry ingredients. You’re going to need

Cookies

  • 1 cup (8 oz) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 15 oz whole milk ricotta 
  • 1 Tbsp vanilla extract
  • 4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder

Glaze

  • 4 cups powdered sugar
  • 2 Tbsp butter (salted or unsalted), melted
  • 2 tsp vanilla extract
  • 1/4 cup whole milk or heavy cream
  • sprinkles, optional

Printable instructions below.

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.

Perfect for gifts! Vanilla Ricotta Cookie Recipe

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

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Yield: 4 dozen

Prep Time:10 minutes

Cook Time:10 minutes

Total Time:20 minutes

This soft vanilla ricotta cookie is a holiday classic. Make these if you want a soft cake-like cookie with a simple, sweet glaze.

Ingredients:

Cookies

  • 1 cup (8 oz) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 15 oz whole milk ricotta 
  • 1 Tbsp vanilla extract
  • 4 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder

Glaze

  • 4 cups powdered sugar
  • 2 Tbsp butter (salted or unsalted), melted
  • 2 tsp vanilla extract
  • 1/4 cup whole milk or heavy cream
  • sprinkles, optional

Directions:

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or use a silicone baking mat. Set aside.
  2. 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.
  3. 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.
  4. Bake for 10 minutes. Edges will be slightly golden. Transfer to a wire rack to cool.
  5. 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.

Notes:

  • 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.

Original recipe and images © In Katrina's Kitchen

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 the environment for future generations. Thank a farmer today!

To meet Ohio and West Virginia dairy farmers, learn more about how farmers care for their cows and 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

Sugar Doodle Vanilla Cookies

Soft Gingerbread Cookies

Items used in this post

Vanilla Ricotta Cookie Recipe