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These small batch ricotta cookies bake up soft and tender with a light, cake-like texture and a simple sugar glaze on top. Made with ricotta cheese and basic pantry ingredients, they come together quickly and make just the right amount.
Featured Comment
“I made them exactly like the recipe and they turned out fabulous! I’ve been making a similar recipe for many, many years – but the recipe made too many cookies. Also, the results weren’t as good as your recipe!”
– Mary Beth
Why You’ll Love This Recipe
- No Chilling Required: Mix the dough and bake right away.
- Soft, Tender Texture: Ricotta keeps the cookies moist with a light, cake like crumb.
- Small Batch Size: Makes just enough cookies without baking a full batch.
- Simple Ingredients: Made with pantry staples you likely already have.
- Easy to Double: Double the ingredients if you want a larger batch.
Ricotta cookies are one of those treats I come back to again and again. They bake up soft and tender, with a delicate crumb that’s closer to a small cake than a traditional cookie. The ricotta adds richness and moisture without overpowering the flavor, and a light sugar glaze on top gives them just the right amount of sweetness.
This small batch ricotta cookie recipe makes just the right amount when you’re in the mood for a few freshly baked cookies and is a great way to use leftover ricotta. If you still have ricotta on hand, try it in lasagna soup for one, stuffed shells for one, spinach manicotti for one, or vegetable lasagna for one.
Ingredients
If you have any ingredients leftover from this bakery-style ricotta cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use softened, room temperature salted butter. Soft butter creams smoothly with sugar, which helps create a light, tender cookie. If using unsalted butter, add 1/8 teaspoon of salt to the dough.
- Sugar: Granulated sugar sweetens the cookie dough and helps create a soft, cake-like texture. Powdered sugar is used for the smooth glaze.
- Ricotta Cheese: Ricotta cheese adds moisture and softness, giving these cookies their signature tender crumb without a cheesy flavor. Whole milk ricotta works best. Extra ricotta can be used in recipes like mini lasagna recipe, baked ziti for one, or a fruit quesadilla.
- Egg Yolk: Using just the yolk adds richness and tenderness without making the cookies dry or firm. I do not recommend using the entire egg even if doubling the recipe. Use the egg white in any of our small batch egg white recipes.
- Vanilla Extract: Adds warmth and enhances the overall flavor of the cookies.
- Flour: All-purpose flour provides structure while keeping the cookies soft.
- Baking Powder: Gives the cookies gentle lift so they don’t bake up dense.
- Milk: Used to thin the glaze to a pourable consistency. Any milk you have will work.
Recipe Variations
This small batch ricotta cookie dough is easy to customize with a few simple additions.
- Lemon Ricotta Cookies: Stir in 1 teaspoon of lemon zest or add a small amount of lemon juice to the glaze for a bright citrus flavor.
- Chocolate Chip Ricotta Cookies: Fold 2 to 3 tablespoons of mini chocolate chips into the dough before baking.
- Almond Ricotta Cookies: Add 1/4 teaspoon of almond extract to the dough or sprinkle finely chopped almonds over the glaze.
- Spiced Ricotta Cookies: Mix a small pinch of cinnamon or nutmeg into the dough for subtle warmth.
How To Make Ricotta Cookies
These photos and instructions help you visualize how to make a small batch of ricotta cookies. See the recipe box below for ingredient amounts and full recipe instructions.
- In a medium bowl, beat the softened butter and sugar until light and creamy.
- Add the egg yolk, ricotta, and vanilla. Mix until smooth.
- Stir in the flour and baking powder just until a soft dough forms.
- Scoop the dough using a 2 tablespoon cookie scoop and place on the prepared baking sheet. Bake for 12 to 15 minutes, until the bottoms are lightly golden.
5. Let the cookies cool on the baking sheet for 3 to 4 minutes, then transfer them to a wire rack to cool completely.
6. In a small bowl, whisk together the powdered sugar, milk, and vanilla. Spoon the glaze over the cooled cookies.
Expert Tips
- Measure Flour Correctly: Spoon flour into a dry measuring cup and level it off. Scooping directly from the container can add too much flour and make the cookies dense.
- Use Parchment or a Baking Mat: Line the baking sheet instead of greasing it. This helps control spreading and promotes even baking.
- Watch the Bake Time Closely: Bake just until the bottoms are lightly golden. Removing the cookies at the right time keeps them soft and tender.
- Portion Evenly: Use a heaping tablespoon or a 2-tablespoon cookie scoop for uniform cookies. This recipe yields about 8 to 9 cookies.
Frequently Asked Questions
Ricotta cookies are lightly sweet with a soft, tender, cake like texture. They are mild in flavor and often finished with a simple glaze.
No. Ricotta adds moisture and richness but does not give the cookies a cheesy taste.
This is a small batch recipe, and using a whole egg adds too much liquid, making the dough loose and changing the texture of the cookies. Using just the yolk adds richness and tenderness without affecting the structure. Even if you double the recipe, use two egg yolks instead of a whole egg.
The cookies are done when the bottoms are lightly golden. The tops will remain pale and soft.
Store glazed cookies in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
RELATED: Small Batch Cookie Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these ricotta cookies or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Ricotta Cookies
Ingredients
For the Cookies
- 2 tablespoons salted butter -softened to room temperature
- 4 tablespoons granulated sugar
- 1 large egg yolk
- 2 tablespoons ricotta cheese
- ⅛ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
For the Glaze
- 3 tablespoons powdered sugar
- 1 teaspoon milk
- ⅛ teaspoon vanilla extract
- Optional: sprinkles
Instructions
Make the Cookies
- Heat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a baking mat.
- In a medium bowl, beat the softened butter and sugar with an electric mixer on medium speed until creamy, about 1 minute.
- Add the egg yolk, ricotta, and ⅛ teaspoon vanilla. Beat until smooth.
- Mix in the flour and baking powder on low speed just until a soft dough forms.
- Scoop the dough using a 2 tablespoon cookie scoop and place on the prepared baking sheet. Bake for 12 to 15 minutes, until the bottoms are lightly golden.
- Let the cookies cool on the baking sheet for 3 to 4 minutes, then transfer to a wire rack to cool completely.
Make the Glaze
- In a small bowl, whisk together the powdered sugar, milk, and remaining ⅛ teaspoon vanilla until smooth.
- Spoon the glaze over the cooled cookies.
- Add sprinkles, if desired, or enjoy plain.
Notes
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- Measure Flour Correctly: Spoon flour into a dry measuring cup and level it off. Scooping directly from the container can add too much flour and make the cookies dense.
- Use Parchment or a Baking Mat: Line the baking sheet instead of greasing it. This helps control spreading and promotes even baking.
- Watch the Bake Time Closely: Bake just until the bottoms are lightly golden. Removing the cookies at the right time keeps them soft and tender.
- Portion Evenly: Use a heaping tablespoon or a 2-tablespoon cookie scoop for uniform cookies. This recipe yields about 8 to 9 cookies.
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Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
can these ricotta cookies be “pressed” using a cookie “stamp”?
These cookies are very soft and cake-like, so they don’t hold a stamped design well. They’re best baked as written without using a cookie stamp.
I’m not a cookie maker but I have ricotta left over. I have lots of lemons, so I’m gonna add lemon zest and juice instead of vanilla
I wonder if I could omit the vanilla in both the cookie dough and the icing and use lemon instead? Could I use lemon zest in the dough and some lemon juice and zest in the icing?
I love these recipes for one person. Thank you,
Jan
Absolutely! They should be delicious.
Excellent cookies. Made a double batch. Put sprinkles on mine. My husband loves them. I am not much of a sweet eater but they are good. A keeper!
Made these for NY’s eve. We will loved them. Easy to make..
Forgive me if you’ve answered this question before. Your recipes for baked goods that call for one egg yolk, how much egg should I use if I want to double the recipe? Two egg yolks? One whole egg? Thanks.
If you’re doubling a recipe that calls for one egg yolk, you’ll want to use two egg yolks—not a whole egg. The yolks provide richness and help with texture, and using the whole egg would change both the taste and texture of your baked goods.