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Freshly baked ricotta cookies recipe with glaze cooling on a wire rack on a white kitchen table.

Simple Ricotta Cookies

Soft, pillowy Italian ricotta cookies with a light glaze, perfect for holidays or everyday treats.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time (optional) 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 – Large mixing bowls
  • 1 – Electric mixer hand or stand
  • 1 – Measuring cups & spoons
  • 1 – Cookie scoop or tablespoon
  • 2 – Baking sheets
  • Parchment paper – for lining
  • Wire cooling racks – for cooling
  • 1 – Small bowl + whisk – for glaze

Equipment

  • 2 Large mixing bowls
  • 1 Electric mixer hand or stand
  • 1 Measuring cups/spoons
  • 1 Cookie scoop or tablespoon
  • 2 Baking sheets
  • Parchment paper for lining
  • Wire cooling racks for cooling
  • 1 Small bowl + whisk for glaze

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Cream butter and sugar together.
  3. Beat in eggs, vanilla, and zest.
  4. Fold in ricotta gently.
  5. Mix flour, baking powder, and salt in a separate bowl.
  6. Combine wet and dry ingredients.
  7. Scoop dough onto lined baking sheets.
  8. Bake for 12–15 minutes until set.
  9. Cool on wire racks.
  10. Glaze by dipping or drizzling as desired.

Notes

Chilling the dough makes it easier to handle but is optional. You can adjust the glaze with lemon juice or milk for extra flavor.