ricotta cookies have solved so many dessert dilemmas in my kitchen. When I want something soft, light, and not too sweet, these little cake-like bites are perfect. If you’ve ever had a cookie turn out dry or crisp when you were craving fluffy, this recipe is your fix. The batter is simple, the flavor is gentle and cozy, and the glaze adds just the right sparkle. I keep a tub of ricotta in the fridge pretty often, so these happen at my place more than I should admit. Let me show you how to make Soft Ricotta Cookies with a Light, Cake-Like Crumb that you’ll want on repeat.
Introduction & Italian Roots
Ricotta cookies have a long history on Italian holiday tables, and I love how they bring a touch of old-world comfort to modern kitchens. The magic is in the ricotta, which adds moisture and tenderness without making the dough heavy. Instead of a crunchy bite, you’re getting a delicate, melt-in-your-mouth treat with a soft cake texture. That’s exactly why these taste like a sweet hug with coffee or tea. When I want that nostalgic bakery vibe without fuss, I go straight to Soft Ricotta Cookies with a Light, Cake-Like Crumb.
If you’re in a cookie mood, you might also adore these festive cousins: my go-to cannoli cookies for the creamy ricotta theme, or for citrus fans, these bright lemon crinkle cookies are a cheerful match for spring and holidays alike.
Ingredients List
What you will need
- 1 cup full-fat ricotta (drained if watery)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract (or half vanilla, half almond)
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- Optional: 1 teaspoon lemon zest or orange zest
Why these ingredients work
Ricotta builds moisture and tenderness. Butter adds richness. Egg gives structure so the cookies puff instead of spreading flat. Vanilla keeps the flavor mellow, but almond or citrus zest brings a brighter twist. Baking powder lifts the dough so the crumbs stay light rather than dense.
Quick tip: if your ricotta looks wet, spoon it into a fine mesh strainer for 15 minutes to remove excess moisture. This helps the dough set up properly in the oven.
Mixing & Baking Instructions
Before you start
Set the oven to 350 F and line two baking sheets with parchment. Make sure butter and egg are at room temperature. If the ricotta is very wet, drain it a bit. Measure the flour accurately to avoid a heavy dough.
Step-by-step
- Cream the butter and sugar until pale and fluffy. This step traps air and sets you up for that soft, lofty texture.
- Beat in the ricotta, egg, and vanilla until smooth. The mixture may look slightly curdled at first, but keep mixing gently until it comes together.
- Whisk flour, baking powder, and salt in a separate bowl. Add dry ingredients to the wet mixture and mix just until combined. Stop as soon as you no longer see streaks of flour.
- Scoop the dough with a small cookie scoop or tablespoons onto the lined sheets. Leave a couple inches between each cookie; they puff slightly.
- Bake for 10 to 13 minutes, until the edges look set and the tops are just turning matte. They should not brown deeply. If they brown too much, they’ll taste drier.
- Cool on the sheet for 5 minutes, then move to a rack. Glaze once fully cooled.
For an afternoon coffee pairing, you can’t go wrong serving these with a bold brew and a tray of espresso chocolate chip cookies. Different vibes, same cozy energy. And yes, this batch is my most reliable way to get Soft Ricotta Cookies with a Light, Cake-Like Crumb every single time.
Glaze Options
The glaze is simple and flexible, and it truly finishes the cookie. Start with 1 cup powdered sugar and whisk in 2 to 3 tablespoons of milk until pourable but not watery. Add a splash of vanilla or almond extract to taste. If you like it brighter, whisk in a teaspoon of lemon juice and a pinch of zest. Dip the tops of cooled cookies or spoon a little glaze over, then let them set on a rack.
Fun tweak: make a citrus drizzle for half the batch and a vanilla-almond glaze for the rest. A mixed platter looks so pretty. For a decorative touch, go with festive sprinkles like you would on classic decorated sugar cookies. It adds color and a tiny crunch that contrasts with the tender crumb.
Glaze thickness matters. If the glaze runs too fast, add more powdered sugar. If it feels like paste, add milk a few drops at a time. These tiny tweaks protect that Soft Ricotta Cookies with a Light, Cake-Like Crumb experience you’re after.
Flavor Variations
Once you’ve made the base recipe, try a couple spins. Citrus is an easy win: add orange zest to the dough and a light orange glaze on top. Almond is another favorite. Use almond extract in the cookies and garnish with toasted sliced almonds after glazing. For cozy winter, add a pinch of cinnamon and nutmeg, then top with a simple vanilla glaze. If you want a chocolate moment, fold in mini chocolate chips and keep the glaze plain.
Hosting a cookie exchange? Mix and match these with spiced treats like gingerbread crinkle cookies for a warm, seasonal spread. If you’re into bakery-style fun, try a batch of giant-style cookies and then lighten things up with this soft ricotta batch for contrast.
Someone always asks if ricotta belongs in savory recipes too. Short answer: absolutely. If you’ve got leftover ricotta after baking, treat yourself to this simple toast idea with ricotta and tomatoes, right here: 5-ingredient ricotta and tomato sourdough toast. It’s proof that one tub can do it all.
Storage Tips
These cookies stay soft for days when you store them correctly. Keep glazed cookies in a single layer in an airtight container at room temperature for up to 3 days. If stacking, place parchment between layers so they don’t stick. For longer storage, freeze without glaze in a single layer until firm, then transfer to a freezer bag. Thaw at room temp, then glaze right before serving. That way, you preserve that Soft Ricotta Cookies with a Light, Cake-Like Crumb texture.
Refrigeration can dry them out, so I stick to room temp or the freezer. If your kitchen runs very warm, store in a cool spot away from the stove or sunny windows. A dusting of powdered sugar instead of glaze also stores well for simple lunches or snacks.
If you like building a cookie box for the holidays, you could round out the set with seasonal favorites like these Christmas crinkle cookies or even some chewy brown sugar cookies. The mix of textures makes everyone happy, and the ricotta cookies bring softness to balance the chewy ones.
Common Questions
Do I need to drain the ricotta?
Only if it’s very wet. If you see liquid pooling in the container, strain it for 10 to 15 minutes. Otherwise, you’re fine to use it as is.
Why are my cookies spreading too much?
The dough may be too warm or the ricotta too wet. Chill the dough for 20 minutes and try again, or add 1 to 2 tablespoons of flour to help it hold shape.
Can I make the dough ahead?
Yes. Cover and chill up to 24 hours, then let it sit 10 minutes on the counter before scooping so it’s easy to work with.
How do I know when they’re done?
Edges should look set and the tops should go from shiny to slightly matte. They should feel soft but not gooey in the center.
Can I skip the glaze?
Definitely. Try a dusting of powdered sugar or brush a little warm honey on top for a subtle finish.
Let’s bake a batch you’ll want to share
To recap, a little creaming of butter and sugar, a dollop of ricotta, and a gentle hand with the flour is all it takes to get Soft Ricotta Cookies with a Light, Cake-Like Crumb that stay tender and charming for days. Keep your ingredients at room temperature, don’t overmix, and let the glaze be your final touch of love. If you want more inspiration for holiday baking, check out this Ricotta Christmas Cookies Recipe – Cooking Classy and this Easy Italian Ricotta Cookies Recipe for classic takes that pair beautifully with this version. Now it’s your turn. Preheat the oven, put on some music, and make a batch that will disappear before the kettle even cools.
Soft Ricotta Cookies
Ingredients
Method
- Set the oven to 350°F and line two baking sheets with parchment.
- Ensure the butter and egg are at room temperature.
- If the ricotta is very wet, drain it for about 15 minutes.
- Measure the flour accurately to help avoid a heavy dough.
- Cream the butter and sugar until pale and fluffy.
- Beat in the ricotta, egg, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix just until combined.
- Scoop the dough onto the lined sheets, spacing a few inches apart.
- Bake for 10 to 13 minutes or until the edges are set and the tops are turning matte.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
- Glaze once fully cooled.
- Whisk together powdered sugar and milk until you reach a pourable consistency.
- Flavor with vanilla or almond extract and add lemon juice if desired.
- Dip the tops of cooled cookies or spoon glaze over cookies.
Nutrition
Notes
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