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+ servings
Vanilla Ricotta Cookie Recipe

Vanilla Ricotta Cookies

Yield: 4 dozen
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
This soft vanilla ricotta cookie is a holiday classic. Make these if you want a soft cake-like cookie with a simple, sweet glaze.


  • 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


  • 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.