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Small batch Ricotta Cookies are the epitome of comfort in cookie form. With a soft, cake-like texture and a luscious sugar glaze on top, these cookies bring an element of luxury to your everyday dessert spread. Topped with a heavenly sugar glaze, these cookies are an unmissable treat. Perfect for tea time or as a cozy snack, this small batch ricotta cookies recipe is a piece of cake—literally! Best of all, no dough-chilling is needed, and you can make them with just a few pantry staples.
This ricotta cookies recipe is perfect for small batch baking and a fantastic way to use up any leftover ricotta cheese. Should you still have ricotta remaining after making these cookies, consider adding it to other delicious recipes like hearty Lasagna Soup, cheese-filled Stuffed Shells, flavorful Spinach Manicotti, or vibrant Vegetable Lasagna.
RELATED: Small Batch Cookie Recipes
Table of Contents
Why You’ll Love This Ricotta Cookies Recipe
- Effortless: No dough chilling required—straight from mixing bowl to oven!
- Flavorful: The ricotta adds a unique, creamy texture that elevates the cookie.
- Versatile: Great for all occasions—tea time, snacks, or dessert.
- Leftover-Friendly: Got some ricotta left from another dish? This recipe is an excellent way to use it up.
- Small Batch: Perfect when you don’t need a truckload of cookies.
- Doubles Well: Need more? The recipe scales up seamlessly for larger gatherings.
What Are Ricotta Cookies?
Ricotta cookies are a delightful treat that stand out for their unique, cake-like texture. Made with the creaminess of ricotta cheese, these cookies are tender and moist, offering a melt-in-your-mouth experience that sets them apart from your typical cookie. Often adorned with a sugary glaze, they strike a perfect balance between indulgence and simplicity.
Ingredients
If you have any ingredients leftover from this ricotta cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Softened salted butter is key for achieving a light and airy cookie. If you opt for unsalted butter, add an extra 1/8 teaspoon of salt. Softened butter is easier to cream with sugar, which helps create the airy pockets that make these cookies so special.
- Sugar: Granulated sugar goes into the cookie dough, while powdered sugar is for the glaze. Both types of sugar are crucial for the texture and sweetness levels of the cookie and glaze respectively.
- Ricotta cheese: Don’t worry, your cookies won’t taste cheesy. Ricotta primarily contributes to the soft and airy texture of the cookies. In this small batch recipe, only 2 tablespoons are needed. Consider using leftover ricotta in a mini Lasagna, Baked Ziti, or a Fruit Quesadilla.
- Vanilla extract: A little vanilla goes a long way in enhancing the overall flavor. Almond extract is a good alternative if you’re looking for a different flavor profile.
- Flour: The backbone of the cookie, all-purpose flour provides structure and substance.
- Baking powder: To give the cookies that extra lift and fluffiness, baking powder is your go-to ingredient.
- Milk: Whether it’s 2%, skim, whole, or 1%, any kind of milk will work just fine in this recipe, making it versatile and adaptable to what you have on hand.
Recipe Variations
Every baker has their unique flair, and these cookies are a fantastic canvas for your creativity. Here are some ideas to customize the recipe:
- Citrus Twist: Add a teaspoon of lemon or orange zest to the dough for a citrusy kick.
- Chocolate Chip Ricotta Cookies: Fold in a 2 to 3 tablespoons of mini chocolate chips into the dough before baking for a chocolatey surprise.
- Ricotta Cookies With Nuts: Sprinkle a tablespoon or two of finely chopped almonds or walnuts on top of the glaze for a crunchy texture.
- Spiced Ricotta Cookies: Incorporate a pinch of cinnamon or nutmeg into the dough for a warm, spiced flavor.
These variations will make your ricotta cookies uniquely yours, offering a new spin on the classic each time you bake them.
How To Make Ricotta Cookies
These step-by-step 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.
- Cream the butter and sugar together in a bowl.
- Mix in the egg yolk, ricotta, and vanilla.
- Add the flour and baking powder to the bowl and mix until combined.
4. Use a 2-tablespoon cookie scoop to portion the dough onto the baking sheet. Bake for 12-15 minutes, until the bottom of the cookies are golden.
5. Cool the cookies on the baking sheet for 3-4 minutes, then remove them to a cooling rack to cool completely.
6. In a small bowl, whisk together powdered sugar, milk, and vanilla. Spoon the glaze over each cookie.
Expert Tips
- Flavor Swaps: Consider substituting vanilla extract with almond extract for a slightly different but equally delicious flavor.
- Measuring Flour: For precise flour measurements, spoon the flour into your dry measuring cup until it overflows a bit. Level it off using a straight-edged knife or utensil. Avoid scooping directly as it packs the flour, giving you more than what the recipe calls for.
- Baking Surface: Opt for a baking mat or parchment paper to line your cookie sheet. Skip the butter or oil sprays, as they can make your cookie sheet too greasy, causing your cookies to spread more than desired.
- Baking Time: Keep an eye on your cookies and pull them out when the bottoms start to turn a light brown. Overbaking is a no-go if you want to maintain that soft, airy texture.
- Cookie Sizing: Using a cookie scoop that holds about 2 tablespoons of dough will yield you 8-9 perfectly sized cookies.
Serving Suggestions
There’s nothing like enjoying your ricotta cookies in just the right setting or with the perfect accompaniment. Here are a few suggestions to make the experience even better:
- With Tea or Coffee: Pair these cookies with a warm cup of herbal tea or coffee. The lightness of the cookie complements the beverage without overpowering it.
- Ice Cream Sandwich: Take a small scoop of vanilla ice cream and place it between two ricotta cookies. Press gently and you’ve got yourself a homemade ice cream sandwich!
- Dessert Platter: Incorporate ricotta cookies into a dessert platter featuring rum balls, peanut butter fudge, and fruit slices for a well-rounded sweet experience.
- Cookie Gift Box: Make a gift box filled with these cookies, perhaps mixing in a few with different glazes or sprinkles for a colorful and tasty gift.
- Alongside Fresh Fruit: Serve these cookies with a side of fresh berries or citrus slices for a light and refreshing dessert combo.
Frequently Asked Questions
Ideally, leave your butter out on the counter for about 30 minutes before you start baking. If you’re short on time, you can microwave the butter for 10 to 15 seconds. Just be cautious not to melt it; you’re aiming for softened, not liquid butter
Ricotta cookies are naturally light in color. The key indicator that they are done is when the bottom edges turn a subtle golden hue.
Absolutely, you can freeze both glazed and unglazed ricotta cookies for up to three months. A convenient option for advance preparation or leftover management.
Absolutely! If you’re looking to make a larger batch, simply double the quantities of all the ingredients.
More Small Batch Cookie Recipes To Try
Enjoyed baking our small batch Ricotta Cookies? Then you’re sure to love these other small batch cookie recipes that are just as easy and delicious:
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
- 2 tablespoons butter , softened
- 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
- Preheat oven to 350° F (177°C).
- Combine the softened butter and sugar in a medium-sized bowl. Beat with an electric hand mixer on medium speed until well combined, 1 minute.
- Add the egg yolk, ricotta, and ⅛ teaspoon of the vanilla and continue beating until well mixed.
- Add the flour and baking powder to the bowl and mix on low speed until dough starts to form.
- Use a 2-tablespoon cookie scoop to portion the dough onto a baking sheet lined with silpat or parchment paper. Bake for 12-15 minutes, until the bottom of the cookies are golden.
- Cool the cookies on the baking sheet for 3-4 minutes, then remove to a cooling rack to cool completely.
To make the glaze
- In a small bowl, whisk together powdered sugar, milk, and ⅛ teaspoon of vanilla. Spoon the glaze over each cookie.
- Top with sprinkles, if desired or enjoy as is.
Notes
- Flavor Swaps: Consider substituting vanilla extract with almond extract for a slightly different but equally delicious flavor.
- Measuring Flour: For precise flour measurements, spoon the flour into your dry measuring cup until it overflows a bit. Level it off using a straight-edged knife or utensil. Avoid scooping directly as it packs the flour, giving you more than what the recipe calls for.
- Baking Surface: Opt for a baking mat or parchment paper to line your cookie sheet. Skip the butter or oil sprays, as they can make your cookie sheet too greasy, causing your cookies to spread more than desired.
- Baking Time: Keep an eye on your cookies and pull them out when the bottoms start to turn a light brown. Overbaking is a no-go if you want to maintain that soft, airy texture.
- Cookie Sizing: Using a cookie scoop that holds about 2 tablespoons of dough will yield you 8-9 perfectly sized cookies.
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.
I used parchment paper and all my cookies stuck to it. They all fell apart when I tried to get them off with a spatula. Also all the cookies were flat. I baked them for 14 minutes on the middle rack. They browned nicely. They taste great but don’t look presentable. What did I do wrong????
I’m sorry your ricotta cookies didn’t turn out as planned! Let’s troubleshoot what might have happened:
Dough Consistency: If the dough was too wet, your cookies may have spread too much and become flat. Did you double-check your measurements, especially the ricotta and butter? Did you use the entire egg or just the egg yolk? A slightly drier dough will hold its shape better.
Oven Temperature: An oven that’s not hot enough can cause cookies to spread before they bake properly. It’s always a good idea to double-check your oven’s temperature with an oven thermometer to make sure it’s accurate.
Cooling Time: Did you let the cookies cool completely on the baking sheet before trying to remove them? Warm cookies are more likely to fall apart.
One last thing, Did you grease the parchment paper? Greasing the parchment paper can cause the cookies to spread and become flat.
Hopefully, these tips help get the perfect results next time! Even if they aren’t the prettiest, I’m glad they still taste delicious!
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! Thank you so very much!
Thank you Joanie for the small batch ricotta cookies ♡ They remind me of my Nonna’s cookies !
The small batch was perfect for a tea for two ♡ my boyfriend and I love them !
I made 2x the recipe to share some as little gifts for our neighbours and friends !
I’m so happy to know you both enjoyed the cookies and they bring you happy memories.
Good cookies, nice texture. Need a little more flavor. A dash of salt would help. And how about finely chopped walnuts or a maraschino cherry or two snipped into tiny pieces with just a drop or two of the juice, and maybe even adding some to the glaze. Lemon extract, as mentioned in another comment, would also be great.
Dear Joanie,
Thank you so much for your recipes. I hope my pic upload comes through okay. I wanted to send you pics last year of other dishes I made but am was not that computer savvy. Maybe this year I will get it right. I made these Ricotta cookies, chocolate fudge and peanut butter fudge and rum balls but made them with bourbon. All small batch but I wound up making another batch of both fudges and will do another of the cookies. The pic is of a gift for a single older man we know who will really like these. You are a jewel.
Happy New Year to you and your family. Sorry I guess I still don’t know how to upload a photo but It looks great in a gift tin with all 4 different treats.
Donna
I worked for a women that made these. They tasted WONDERFUL! ! & are low in sugar.
Another delicious recipe. I doubled it and have 12 lovely cookies. Your recipes never disappoint.
In 7 decades I have never knowingly tasted a ricotta cookie. Great easy recipe and wonderful cookies! Grated some lemon peel into the glaze, made 8 cookies, ate 4 asap (cuz they’re small)) and can hardly wait to make them again! Do they freeze well?
I’m so happy you enjoyed the ricotta cookies. Yes, you can freeze both glazed and unglazed ricotta cookies for up to three months.
These were delicious, soft and moist. It made 8 nice sized cookies. I subbed almond extract for the vanilla. Next time I will try lemon.