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Easy Fun Filled Ricotta Cookies – Springtime Cottage

Forget about bland, boring, and chewy cookies! When introduced to this ricotta cookie recipe, I was impressed! It was moist! It was light! My mouth watered as I reach for one, two, three, and four more cookies.

I am not bashing chewy cookies but these little “flavor busters” take the cake! I dear you, to add Ricotta Cookie to your to-do list this week because you NEED to experience this too! These cookies are quick and “dead” easy to make.

The ricotta adds a yummy texture to the cookies. It also adds richness while keeping the cookies soft and tender. Imagine these cookies dancing on your tongue while dissolving in your mouth.

What are ricotta cookies?

These are moist, soft, cake-like cookies glazed with a simple lemon glaze. They contain one of the world’s oldest cheeses, dating back to the Bronze Age. Ricotta is an Italian curd cheese made from the whey left-over from the production of other cheese. It is creamy and light with a grainy texture and has a delicate flavor. 

Facts about Ricotta Cookies

  • A cookie is a baked or cooked food that is usually flat, small, and sweet. It typically contains sugar, flour, and some fat.
  • In comparison to most cheese, ricotta is a healthier choice because it contains less salt and fat. It has 10% fat, of which 6% is saturated fat. So you can enjoy these cookies with a clear conscience. 
  • Cookies fall into different categories such as dropped cookies, bar cookies, filled cookies, mold cookies, no-bake cookies, and pressed cookies.
  • There are many slang usage invented over the years of the term cookie. A nice cookie means a woman is attractive.
  • In 1920 the catchphrase “that’s the way that cookie crumbles” means that’s just the way things happen.
  • Cookie has as vulgar slang for “vagina” in the United States since 1970. 


The most common modern cookie, which uses the creaming method of combining butter and sugar, was not famous until the 18th century. Ricotta cookies with lemon and orange are the center of the Italian American kitchen’s menu.

It is usually found on large silver trays on the table or sideboard at special events in Italian family homes. Whether a first communion, a christening, or a wedding, the cookie tray stood in the place of honor.

The silver tray laid out with white paper doilies offered an overwhelming variety of gustatory pleasure of cookies with white icing, lemon cookies, butter cookies, sesame cookie, cookies with nuts, powdered sugar, and cookies stuffed with figs or dates.

When should you eat ricotta cookies?

These moist ricotta cookies are perfect as a holiday classic. You will have fun making them with your kids, friends, or family. The recipe makes nine dozen. The good thing about the recipe is that you can make the dough a day or two before baking. These cookies will be an attractive easter brunch platter or dessert for the whole family.

What pairs with ricotta cookies?

These cookies are excellent when served with a lemon glaze or icing, almond icing sprinkled with your favorite sprinkles, or dusted with powdered sugar. You can even get creative and draw your favorite character faces on your cookies with cream cheese glaze. I found that the nonpareil sprinkles hold best on the cookies. Since the cookies are so moist, large decoration tends to get soggy after being stored for a few days.

How the ingredients work

  • Baking powder and baking soda leaven the cookies during baking resulting in a soft texture.
  • Ricotta adds to the texture as it produces a moist, soft and spongy cookie. It is an Italian whey cheese made from cow, goat, sheep, or Italian buffalo milk.
  • All-purpose flour has a high gluten content that forms the structure and allows the cookie to rise freely during baking.
  • Unsalted butter is to shorten the gluten strands, which causes the dough to be more tender.
  • Sugar adds sweetness to the baked products as it carmelizes during baking.

How is it done?

To make these delicacies follow the stages outlined below:

Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.

Use an electric hand mixer, cream butter, and sugar until thoroughly combined and fluffy. Gradually add eggs one at a time, beating just until the yolk disappears.

Continue blending at low speed, then add lemon zest, vanilla, and ricotta.

Fold in the flour mixture in two stages with a spatula or wooden spoon. Scoop dough onto the lined baking sheet 2- inches apart. Bake in a preheated oven for 9 – 12 minutes or until the edges are light and golden brown.

Prepare the icing by whisking the ingredients together until thick. Spread over cookies. Enjoy!

Why should you make these ricotta cookies?

These cookies are light, not too sweet, and have a depth of flavor that boosts your mouth. You can have the option to add your favorite spices or flavorings. Some families preserve these cookies for Christmas tradition celebrations. You may eat them ALL year-round! You don’t have to wait until after 12 months! Why wait? Start your tradition NOW!

Terms used in the recipe

  • Folding is a technique that helps retains as much air as possible. Carefully cut through a batter with a spoon or spatula, working in a gentle figure of eight and moving the bowl as you go.
  • Cream means to whisk together two or more ingredients, typically butter and sugar, forming a creamy paste.
  • Blend means mixing with another substance or ingredients until they are well combined.
  • Dough refers to a thick mixture of flour and liquid and is stiff enough to knead and roll.

Question and Answer

  • Can I freeze the cookies?
  • Yes! These cookies can be frozen or refrigerate to prolong their shelflife. They sit in the freezer for about two months.


These ricotta cookies are full of richness, making these healthy for the whole family. Ricotta cheese is an excellent source of calcium and provides a range of other essential nutrients, including riboflavin, vitamin A, vitamin K, Vitamin B12, selenium, and zinc. The ingredients are cost-effective, easy to prepare, and require little preparation time. Ricotta cookies are so delicious because it has a great composition of nutrients you need!

Yield: 3 Dozen

Easy Fun Filled Ricotta Cookies

Easy Fun Filled Ricotta Cookies

These super moist, soft, cake-like ricotta cookies with the sweet lemon glaze have taken the cake (no pun intended). They are excellent on your July 4th dessert platter or any other holiday, depending on the color of the sprinkles you use to decorate them.

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes


  • Ingredients for the dough:
  • 4 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 cups granulated sugar
  • 1 cup unsalted butter softened
  • 15oz ricotta cheese
  • 2 large eggs
  • 1 tbsp vanilla extract
  • fine zest of two lemons
  • Icing ingredients:
  • 3 tbsp hot water
  • 5 cups icing sugar
  • 4 tbsp fresh lemon juice


    Method of preparing the cookie dough:

    In a medium mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.

    Using a large bowl, cream together sugar and butter until light and fluffy. Scrape down the sides and bottom of the bowl at intervals.

    Mix in the eggs, one by one. Incorporate the ricotta, lemon zest, and vanilla.

    Add the flour in two parts until fully incorporated.

    With a 1- tbsp cookie spoon, scoop the dough into balls and place them on a greased baking sheet lined with parchment paper. Space the dough balls about 2 - inches apart. Bake for 9 - 12 minutes or until the edges are light and golden brown.

    Place on a wire rack to cool completely before icing.

    Methods to prepare the icing

    1. Combine the ingredients for making the icing. The mixture is enough to do two batches of cookies.

    2. Put 1/2 teaspoon of icing in the center of the cookie. Spread evenly using the bottom of the measuring spoon and top with sprinkles.


  • Iced cookies keep for up to five (5) days if stored in an air-tight container. Refrigerate if desired.
  • The cookies can be stored in the freezer for about two (2-3) months.
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