Ricotta Cheese Cookies

"A Cheesecake in a cookie bite!"

ricotta cheese cookies

These ricotta cheese cookies are part of my ricotta cheese recipes collection They also happen to be on the top 5 most viewed recipes of my site. Most Italian cookie recipes are crispy in texture, but THESE AREN'T. (Thank God! I hated the dry crunchy cookies I was served growing up!) The texture of this cookie is cake-like and they are very moist from the ricotta cheese.

Most ricotta cheese cookies aren't a secret recipe that some grandma keeps locked in a vault. These are very traditional. And there's not a lot of variation between households. The only twist I give is the lemon icing. And it's optional. I like it. My kids don't. That's why I only glaze half the batch. (It's that mom thing, trying to keep everyone happy.)

I know I said that there isn't a lot of variation in this tradtional recipe, BUT there are a few substitutions (and FAQs) listed below. And if this isn't exactly what you were looking for see the ricotta cheese recipes I have.

Thanks for stopping by!

Owner and Creator of Italian Dessert Recipes

Follow Me On Facebook! And Pinterest :-)

Ricotta Cheese Cookies

YIELD:6 Dozen I cut this recipe in half!


* 2 cups sugar

* 1 cup (2 sticks) margarine or butter, softened ( but really, no margarine UNLESS YOU HAVE TO!)

* 1 container ( or 15-ounces if you buy the big ones) of ricotta cheese

* 2 teaspoons vanilla extract

* 2 large eggs

* 4 cups all-purpose flour

* 2 tablespoons baking powder

* 1 teaspoon salt

Glaze Ingredients

1 1/2 cups of confectioner's sugar

1 1/2 tablespoons of fresh lemon juice


* Preheat oven to 350 degrees F.

* In large bowl beat sugar and margarine or butter until blended.

* After the ingredients are blended - beat until light and fluffy, about 5 minutes.

* Add ricotta, vanilla, and eggs until well combined at a medium speed.

* Add flour, baking powder, and salt. Beat until dough forms.

* Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet.

* Bake about or until cookies are very lightly golden (cookies will be soft and cake like).

What about, cinnamon, nutmeg, or almond flavoring?

Even though this appears to be a bland by glancing at ingredients, I remained a purist to keeping the traditional Italian cookie recipes to just that, truly traditional. I'm sure the above mentioned would taste just fine - but I'm remaining true to the authentic to this cookie!

Can I add nuts?

You *can*. (It won't be traditional) But here's what you should know, this cookie is very much like a cake in texture. If I were to add nuts, I'd suggest chopping them real fine and add them as a topping on the icing. Frost and dip.

NOTE: The ricotta cheese in these cookies keeps them moist. You can freeze them and they will keep well.

Back to the top of this Ricotta Cheese Cookies Recipe

November 2017

Top Five Most Viewed Italian Cookie Recipes

#1 Anisette Cookies

#2 Italian Wedding Cookie

# 3 Almond Biscotti Recipe

#4 Ricotta Cheese Cookie

#5 Pizzelle Recipe

Italian Cookie Recipes →