Ricotta makes the dough tender, so every bite feels light and cakey without being fussy. They’re quick enough for a weekday sweet treat, but pretty enough to show up on a holiday tray looking like they belong there. If you like cookies that stay soft for days and don’t need a mixer, you’ve found your new favorite.
What Are Ricotta Cookies?
Ricotta cookies are made with ricotta cheese folded right into the dough. They’re popular in Italian and Italian-American baking because ricotta adds moisture and a gentle richness without making the cookie heavy. Instead of crisp edges, you get a tender crumb, which is perfect for sugar coatings, glazes, or sprinkles.
Pro Tips for the Best Ricotta Cookies
- Use drained ricotta, and if yours looks watery, spoon it into a fine sieve so the dough doesn’t turn sticky.
- Overmixing after adding flour can make cookies tougher, so stop when the dough looks compact and uniform.
- A spoon or small cookie scoop helps them bake evenly, so you don’t get some pale and some overdone.
Frequently Asked Questions
Why are my ricotta cookies sticky?
Ricotta varies a lot by brand, and extra moisture is usually the culprit. Drain the ricotta, and if the dough is still sticky, add 1-2 tablespoons of flour until it’s scoopable. Chilling the dough for 15-20 minutes also makes rolling much easier.
Why did my powdered sugar disappear after baking?
Powdered sugar can melt into the surface if the cookies are too warm or the coating is too thin. Rolling in granulated sugar first creates a barrier that helps the powdered sugar stay visible. You can also give them a quick second dusting of powdered sugar after they cool.
Can I add flavors like lemon or vanilla?
Ricotta loves gentle flavors. Add 1 teaspoon vanilla extract, or add the zest of lemon for a brighter cookie. You can also add a pinch of cinnamon, but keep the additions light so the dough remains soft and tender.
How do I know when they’re done baking?
Look for cookies that are set on top and just slightly golden underneath. They shouldn’t brown much on top, and this style stays pale and soft. Overbaking will make them drier, so pull them as soon as they’re set.
How to Store Ricotta Cookies
They can last at room temperature for 2-3 days and in the fridge for up to 5 days. To prevent the powdered sugar from getting damp, place a sheet of parchment between layers and avoid trapping heat, so cool them completely first. For longer storage, just freeze for up to 2 months.
Ingredients
How to Make Ricotta Crinkle Cookies
;Resize,width=712;)
Combine ricotta, egg, and sugar until it looks creamy.
Combine ricotta, egg, and sugar until it looks creamy.
;Resize,width=712;)
Add the flour and baking powder, then mix until you get a compact dough.
Add the flour and baking powder, then mix until you get a compact dough.
;Resize,width=712;)
Use a spoon to scoop portions and roll into small balls.
Use a spoon to scoop portions and roll into small balls.
;Resize,width=712;)
Roll each ball first in granulated sugar, then in powdered sugar.
Roll each ball first in granulated sugar, then in powdered sugar.
;Resize,width=712;)
Place the coated balls on the lined tray and bake for 15 minutes.
Place the coated balls on the lined tray and bake for 15 minutes.
;Resize,width=712;)
Pile them onto a serving dish and enjoy.
Pile them onto a serving dish and enjoy.
;Resize,width=767;)
