These ricotta cookies are an easy adaptation to a classic Italian recipe, including butter and baking powder for soft and creamy cookies. They’re filled with decadent chocolate chips and rolled in granulated sugar with the option of adding icing, jam, glaze, or a frosting.
Serve them with a tall glass of milk as a tasty sweet treat any time of the day or share them on special occasions or at a cookie exchange!
Over time I shared many cookies both soft and chewy - from my decadent Red Velvet Cookies, easy Oatmeal Raisin Cookies, to Christmas favorite Snowball Cookies. And today we are going to learn how to make ultra soft Ricotta Cookies.
Jump to:
- What is Ricotta?
- What do ricotta cookies taste like?
- Italian Ricotta Cookies Versus US Ricotta cookies
- Ingredients For Ricotta Cookies
- Instructions
- Ricotta Cookies Icing Ideas
- Tips
- Freezing and Storing Instructions
- Ricotta Cookie Variations
- Frequently Asked Questions
- Easy Cookie Recipes
- Ricotta Chocolate Chip Cookies
What is Ricotta?
Ricotta is a type of cheese traditionally made from the whey left over from the production of other cheeses. It is a fresh cheese, meaning it is not aged like cheddar or parmesan and has a smooth, creamy texture and a mild, slightly sweet taste. It is commonly used in Italian cuisine, particularly in lasagna and cannoli.
What do ricotta cookies taste like?
Ricotta cookies are tender cookies with slightly crisp exterior. The texture inside is not overly chewy like in my Cookies And Cream Cookies but these are more on the soft side with creamy flavor inside.
If you like to try more cheese cookies, try our Cottage Cheese Cookies next!
Italian Ricotta Cookies Versus US Ricotta cookies
Italian ricotta cookies are often made with flour, sugar, eggs, and ricotta cheese. They can be flavored with vanilla or lemon zest and sometimes include chopped nuts, sprinkles, glaze or chocolate chips. They’re typically soft, slightly sweet, and have a delicate texture.
On the other hand, American ricotta cookies often include baking powder and can also be flavored with almond extract. They are typically more cake-like in texture and are often sweeter than Italian ricotta cookies.
Ingredients For Ricotta Cookies
- Ricotta cheese - Cottage cheese can also be used, but the cookies won’t be as fluffy and airy.
- Granulated sugar - For the cookie dough and dipping the rolled cookie balls.
- Egg - Allow it to reach room temperature.
- Butter - I prefer unsalted butter, but you can use salted butter and then omit the salt called for in this recipe. vegetable oil can be used instead.
- Flour - All-purpose flour is a sturdy flour for these cookies. Use gluten-free flour for sensitivities.
- Vanilla extract - Always use high-quality vanilla extract for baked treats.
- Chocolate chips - I’ve used semi-sweet chocolate chips, but you can use milk chocolate chips, dark chocolate chips, or white chocolate chips. Mini chocolate chips would also work.
- Salt - Omit if using salted butter.
- Baking powder - Check the expiry date on this ingredient to ensure a good rise in the cookies.
Easy to Make-Ahead Cookies. Make the ricotta cookie dough up to 2-3 days in advance and store the dough in the fridge, wrapped tightly with plastic wrap. You can also make this dough 3 months in advance by freezing it.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
Instructions
How to make Ricotta cookies?
Preheat the oven to 350 degrees Fahrenheit.
In a bowl of an electric stand mixer, add softened butter and sugar. Beat on low speed with an electric mixer and paddle attachment until combined and creamy. Stir in vanilla.
Add in the egg, beat again until combined, and then ricotta. Mix.
In a separate bowl, combine flour, salt, and baking powder.
In 3 batches, add the dry ingredients to the wet ones and combine them with a spatula. If the batter is too thick, knead it with your hands. And then fold the chocolate chips. Knead again until all combined and shaped into a large ball. The cookie dough should not be very sticky.
With a cookie scoop (I used a 2-inch size), make 15 cookie balls. Dip each cookie ball into granulated sugar. Make sure these are coated thickly.
Line a cookie sheet lined with parchment paper. Spread the cookies in a single layer on the sheet and bake for 17 minutes until the edges become golden brown.
Transfer the ricotta chocolate chip cookies to a wire rack and cool before serving.
Ricotta Cookies Icing Ideas
These cookies can be frosted with the following:
- Powdered sugar glaze
- Chocolate ganache
- Cream cheese frosting like I used in my Pumpkin Cookies or Pumpkin Bread recipes.
- Lemon icing/glaze like I did in my delicious Blueberry Bread.
- Almond icing
- Fruit preserves or jams
Tips
- If your cookies came out flat, you might want to consider chilling another small batch of dough in the fridge before baking them. Also, make sure to use not very watery ricotta or drain and squeeze any extra moisture properly with linen or cheesecloth before mixing with other ingredients.
- Because ovens vary, keeping an eye on your homemade cookies while baking is important. Start checking them a few minutes before the suggested baking time to avoid over-baking.
- Just like with my Sugar Cookies, don't overmix the batter. If you overmix, the cookies start to harden rather quickly.
Drain the ricotta in a fine-mesh strainer or cheesecloth to remove the excess moisture; otherwise, the dough will be too sticky.
Freezing and Storing Instructions
These cookies should be stored in the fridge and will last for up to a week. Let come to room temperature before eating.
You can even freeze the ricotta cookies for a couple of months.
Can Ricotta Cookie Dough Be Made in Advance?
Yes! Make the ricotta cookie dough up to 2-3 days in advance and store the dough in the fridge, wrapped tightly with plastic wrap. You can also make this dough 3 months in advance by freezing it.
Ricotta Cookie Variations
- For a gluten free option, use gluten-free flour blend (with xanthan gum) instead of all-purpose flour.
- Cottage cheese is a good substitute for ricotta cheese, although the cookies won’t be as fluffy and light.
- Add milk chocolate chips, dark chocolate chips, or even white chocolate chips to the cookie dough.
- Chopped nuts are another delicious mix-in.
- Alter the flavor of these cookies slightly by using almond extract instead of vanilla extract. You could also add lemon zest to Italian lemon ricotta cookies.
- Make orange chocolate chip ricotta cookies by adding some orange juice and orange zest to the dough. Or go for the classic Italian Ricotta Cookies by adding lemon zest and glaze to your cookies.
- Add cocoa powder to make chocolate ricotta cookies.
Frequently Asked Questions
It’s all about moisture! If you want chewy cookies, you need to make the dough moist by adding ingredients such as eggs, butter, sour cream, cream cheese, or oil. This being said these ricotta cookies are more on the soft side and not the most chewy.
Traditional ricotta cookies are made with flour, eggs, sugar, and ricotta cheese with vanilla extract or lemon zest and sometimes with chocolate chips.
It is a popular ingredient in baking cookies, bread, cakes, and pastries. Ricotta is lower in fat and cholesterol and higher in calcium which makes it a healthy option compared to butter.
These cookies have a light crisp exterior and are soft on the inside.
Thank you so much for reading about these delicious ricotta chocolate chip cookies. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
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Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!
Ricotta Chocolate Chip Cookies
Ingredients
- 1 cup Ricotta cheese see notes
- ½ cup white granulated sugar + ⅓ cup for dipping
- 1 large egg room temp
- 4 tablespoons unsalted butter softened
- 1 ½ cups all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl of an electric stand mixer, add softened butter and sugar. Beat on low speed with an electric mixer and paddle attachment until combined and creamy. Stir in vanilla.
- Add in the egg, beat again until combined, and then ricotta. Mix.
- In a separate bowl, combine flour, salt, and baking powder.
- In 3 batches, add the dry ingredients to the wet ones and combine them with a spatula. If the batter is too thick, knead it with your hands. And then fold the chocolate chips. Knead again until all combined and shaped into a large ball. The cookie dough should not be very sticky.
- With a cookie scoop (I used a 2-inch size), make 15 cookie balls. Dip each cookie ball into granulated sugar. Make sure these are coated thickly.
- Line a cookie sheet lined with parchment paper. Spread the cookies in a single layer on the sheet and bake for 17 minutes until the edges become golden brown.
- Transfer the ricotta chocolate chip cookies to a wire rack and cool before serving.
Notes
- Drain the ricotta in a fine-mesh strainer or cheesecloth to remove the excess moisture; otherwise, the dough will be too sticky.
- If your cookies came out flat, you might want to consider chilling another small batch of dough in the fridge before baking them. Also, make sure to use not very watery ricotta or drain and squeeze any extra moisture properly with linen or cheesecloth before mixing with other ingredients.
- These cookies should be stored in the fridge and will last for up to a week. Let come to room temperature before eating. You can even freeze the cookies for a couple of months.
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Oh these where so soft cookies, ricotta is the best! these have become our favorite cookies now!
ours too! thank you Linda!
Thank you for another wonderful cookie recipe, draining the ricotta is a must!
Thank you so much Sandra!
Enjoy a small batch of these decadent ultra soft ricotta cookies.