Simple Ricotta Cookies
Soft, pillowy Italian ricotta cookies with a light glaze, perfect for holidays or everyday treats.
Print Pin Servings: 24 cookies
Calories: 120kcal
Cost: $8–10
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
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
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and sugar together.
- Beat in eggs, vanilla, and zest.
- Fold in ricotta gently.
- Mix flour, baking powder, and salt in a separate bowl.
- Combine wet and dry ingredients.
- Scoop dough onto lined baking sheets.
- Bake for 12–15 minutes until set.
- Cool on wire racks.
- 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.
Nutrition
Serving: 35g | Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.2g | Cholesterol: 25mg | Sodium: 95mg | Potassium: 50mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 150IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 0.6mg