If you’ve never tried Ricotta Cookies, you’re in for a treat! These delicate, buttery cookies are light, flaky, and subtly sweet with a crisp, sugar-dusted exterior.
Ingredients you will need
Flour: You’ll need all-purpose flour to make this ricotta cookie recipe.
Salt & baking powder
White granulated sugar: Used in both the dough and for coating the cookies.
Unsalted butter: Use cold butter for a flaky texture.
Vanilla extract: Optional but highly recommended.
Ricotta cheese: The star ingredient that makes these cookies incredibly tender.
Cooking tips
Use cold butter and ricotta: This keeps the dough firm and ensures a flaky texture.
Don’t overwork the dough: Mix just until everything comes together to avoid tough cookies.
Space them out: These cookies expand slightly, so leave room on the baking sheet.
Are you looking for more quick and easy cookie recipes? I've got you covered! Check out these easy-to-make Cream cheese cookies, these heavenly delicious Cheesecake cookies, or these chewy Brown butter Chocolate Chip Cookies.
How to make ricotta cookies
Prepare the dough: In a food processor, pulse the flour, salt, baking powder, and sugar. Add cold butter and pulse until the mixture resembles wet sand. Blend in the ricotta and vanilla until the dough comes together.
Chill the dough: Form the dough into a ball, wrap it in plastic wrap, and freeze briefly while you preheat the oven.
Roll and shape: Roll out the dough and cut it into discs. Pour some granulated sugar onto a small plate. Press one dough disc into the sugar, coating one side. Lift the disc, fold it in half with the sugared side inside, then press one side of the half-moon shape into the sugar again. Fold it in half once more, forming a triangle with the sugared side inside. Finally, dip one side of the triangle in sugar and place it on the prepared baking sheet, sugar side up. Repeat with the remaining dough discs.
Bake to perfection: Place the cookies on a parchment-lined baking sheet and bake at 355F (180C) until golden brown.
Cool and enjoy: Let the cookies cool on a wire rack before serving.
Storing and freezing tips
Store ricotta cookies in an airtight container at room temperature for up to 3 days or in the fridge for a week. To freeze, place baked cookies in a freezer-safe container with parchment between layers and store for up to 2 months. Thaw at room temperature before serving. For unbaked dough, wrap tightly and freeze for up to 2 months, then thaw in the fridge before rolling and baking.
Recipe card
Ricotta Cookies
Equipment
- Digital kitchen scale
- Food processor
- Rolling Pin
- Parchment paper
- Plastic wrap
Ingredients
- 150 g all-purpose flour plus more for dusting
- ½ teaspoon salt
- 1 teaspoon baking powder
- 30 g white granulated sugar plus more for the filling
- 100 g unsalted butter cold
- 1 teaspoon vanilla extract
- 200 g ricotta cheese cold
Instructions
- In a food processor, combine the flour, salt, baking powder, and sugar, then pulse a few times.
- Add the butter and pulse until the mixture resembles wet sand.
- Add the ricotta cheese and vanilla extract, then pulse just until the dough comes together.
- Transfer the dough to a floured surface and press it into a smooth ball. Wrap in plastic wrap and place in the freezer while preheating the oven to 355F (180C). Line a baking sheet with parchment paper.
- Roll out the dough on a floured surface to ⅛ inch (3mm) thickness. Use a 3-inch (8cm) cookie cutter to cut out 14 discs, gathering and rerolling scraps as needed.
- Pour some granulated sugar onto a small plate. Press one dough disc into the sugar, coating one side. Lift the disc, fold it in half with the sugared side inside, then press one side of the half-moon shape into the sugar again. Fold it in half once more, forming a triangle with the sugared side inside. Finally, dip one side of the triangle in sugar and place it on the prepared baking sheet, sugar side up. Repeat with the remaining dough discs.
- Bake for 20-25 minutes, or until golden brown around the edges and on top.
- Remove from the oven and allow the cookies to cool on a wire rack before serving.
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