Ricotta Cookies
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Ricotta Cookies are soft, cake-like treats with a tender crumb and perfect lemony flavor. They come together easily with everyday pantry staples and a tub of ricotta, and you get a cookie that’s incredibly moist and light. The buttercream on top adds just the right amount of sweetness and looks beautiful.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Homemade Ricotta Cookies
- FAQ
- More Cookie Recipes
These are often found on Italian cookie trays around the holidays, but they’re just as perfect for spring brunches, baby showers, or any time you want a gorgeous, homemade treat. You can keep them simple or go all out with sprinkles and coconut.
The recipe makes either jumbo bakery-style cookies or a double batch of smaller ones so that you can size them for the occasion. Either way, they’re melt-in-your-mouth delicious.
If you love these ricotta cookies, you have to try our alfajores cookies sometime! They are perfect to sandwich with some dulce de leche.
Here’s Why You’ll Love This Recipe
- Soft and fluffy: Like little lemony pillows!
- Easy to make: Basic ingredients and simple steps. Anyone can make these cookies!
- Versatile: Great plain or decorated!
- Festive: Add sprinkles or coconut for extra flair.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
For the ricotta cookies
- Granulated sugar: Every good cookie recipe starts with sugar!
- Unsalted butter: If you use salted butter, omit the additional salt from the recipe.
- Eggs: Use the best eggs you can get your hands on. It makes a difference!
- Ricotta: Whole milk is best, but part-skim works too in a pinch.
- Lemon zest: Adds brightness and a hint of citrus.
- Vanilla extract: Only REAL vanilla here, avoid the imitation vanilla!
- All-purpose flour: Bread flour can also be subbed in, but all-purpose is the best option.
- Baking soda: Make sure you’re using fresh baking soda. If it has been in the fridge or the back of your cupboard for a year, it is probably time to replace it.
- Kosher salt: Enhances flavor and balances the sweetness.
For the buttercream frosting
- Powdered sugar: For a smooth, fluffy finish. Sift for the best results.
- Unsalted butter: Softened for easy whipping!
- Lemon juice: Cuts the sweetness and adds zing.
- Vanilla extract: Again – only the real stuff will do!
- Kosher salt: Keeps the frosting from tasting flat.
- Heavy cream: Makes the frosting extra light!
- Sprinkles or shredded coconut: Optional, for decoration.
In Photos: How To Make Homemade Ricotta Cookies
Step 1: Preheat. Cream the butter & sugar
Preheat your oven to 375°F and line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until pale and fluffy, about 3 to 5 minutes.
Step 2: Add eggs
Beat in the eggs, one at a time.
Step 3: Add ricotta, lemon, and vanilla
Stir in the ricotta, lemon zest, and vanilla.
Step 4: Finish the dough
Add the flour, baking soda, and salt. Stir just until combined.
Step 5: Scoop
Scoop the batter onto the prepared baking sheets using a trigger scoop.
Step 6: Bake & Cool
Bake for about 12 minutes for larger cookies or 10 minutes for smaller ones, until the bottoms are just golden.
Cool completely before frosting.
Step 7: Frosting
In a large bowl, beat the powdered sugar, butter, lemon juice, vanilla, and salt until smooth, about 3 to 5 minutes.
Add the cream and whip until very fluffy, another 2 to 4 minutes.
Frost the cooled cookies and top with sprinkles or coconut, if using.
Helpful Tips and Tricks
- Use a cookie scoop for a uniform size.
- Don’t overbake! They should be pale with just golden bottoms.
- Let cookies cool completely before frosting to avoid melting!
- Try a piping bag for prettier buttercream swirls.
FAQ
Yes. The cookies can be baked a day or two in advance and frosted later.
They’ll keep best chilled, especially once frosted, but can be left at room temp for a few hours.
You can freeze the plain cookies, then thaw and frost later for the best texture.
More Cookie Recipes
- Cherry Almond Chocolate Chip Cookies
- Meringue Cookies
- Butter Cookies
- Melting Moments Cookies
- Pistachio Chocolate Chip Cookies
- Raspberry Chocolate Chip Cookies
- Blueberry and Cream Cookies
- Lemon Crinkle Cookies
Ricotta Cookies
Ingredients
For the Ricotta Cookies
- 1 cup (200 g) granulated sugar
- 1/2 cup (113.5 g) unsalted butter, softened
- 2 (88 g) eggs, large
- 8 ounces (226.8 g) ricotta, (I prefer whole milk ricotta but part skim would work too)
- 1 tablespoon (6 g) lemon zest
- 1 teaspoon (4 g) vanilla extract, or vanilla bean paste
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon (2 g) baking soda
- 1/2 teaspoon (3 g) kosher salt
For the Buttercream Frosting
- 5 cups (600 g) powdered sugar
- 1 cup (227 g) unsalted butter, softened
- 3 tablespoons (45 g) lemon juice
- 2 teaspoons (8 g) vanilla extract, or vanilla bean paste
- 1/4 teaspoon (1.5 g) kosher salt
- 3 tablespoons (45 g) heavy cream
- sprinkles or coconut, for garnish
Instructions
To Make the Ricotta Cookies
- Preheat the oven to 375 degrees F and line baking sheets with parchment paper.
- Cream the butter and sugar in a large mixing bowl until very pale and very fluffy (approx. 3 to 5 minutes).
- Beat in the eggs, one at a time, allowing each one to fully incorporate before adding the next.
- Stir in the ricotta, lemon zest, and vanilla.
- Stir in the flour, baking soda, and salt.
- Use a trigger scoop* to portion the batter out and onto the prepared baking sheets.
- Bake until just beginning to turn golden on the bottoms (approx. 12 minutes for larger cookies or 10 minutes for smaller ones).
- Cool completely, then top with frosting and sprinkles.
To Make the Buttercream Frosting
- Place the powdered sugar, butter, lemon juice, vanilla, and salt in a large mixing bowl and beat together until smooth (about 3 to 5 minutes).
- Beat in the cream and continue to whip until very fluffy (about 2 to 4 minutes).
