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Ricotta Cookies

Delightful soft and pillowy cookies made with ricotta cheese, lemon, and vanilla.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Italian
Keyword: Cookies, Easy
Servings: 24 cookies
Calories: 120kcal

Ingredients

Dry Ingredients

  • 2 cups All-purpose flour (270g)
  • ¾ teaspoon Baking soda
  • ¼ teaspoon Salt

Wet Ingredients

  • ½ cup Unsalted butter, softened (113g)
  • ¾ cup Granulated sugar (170g)
  • 8 ounces Whole milk ricotta cheese (225g)
  • 1 large Egg, at room temperature
  • 2 teaspoons Pure vanilla extract
  • 1 lemon Zested and juiced (1 teaspoon lemon zest and 1 tablespoon lemon juice)

Instructions

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Line a baking sheet with parchment paper.
  • Step 3: In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
  • Step 4: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy—about 2-3 minutes.
  • Step 5: Add the ricotta cheese, egg, vanilla extract, lemon zest, and lemon juice to the butter-sugar mixture and mix until well combined.
  • Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Step 7: Use a cookie scoop or spoon to drop generous tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
  • Step 8: Bake for 12-15 minutes or until the edges are lightly golden.
  • Step 9: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Hand Mixer

Notes

For extra flavor, consider adding a pinch of nutmeg or cinnamon to the dry ingredients. Always use room temperature ingredients for better blending.