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Small batch Ricotta Cookies are soft, tender, and topped with a sweet sugar glaze. With their cake-like texture and simple ingredients, these cookies are perfect for tea time, dessert, or an afternoon treat. This easy recipe requires no dough chilling, making it quick and simple to prepare.
This small batch ricotta cookie recipe is ideal for when you want just a few cookies and is a great way to use up leftover ricotta cheese. If you still have extra ricotta on hand, use it in Lasagna Soup, cheesy Stuffed Shells, Spinach Manicotti, or Vegetable Lasagna.
RELATED: Small Batch Cookie Recipes
Why You’ll Love This Recipe
- No Chilling Needed: Just mix, bake, and enjoy!
- Soft & Tender: Ricotta makes these cookies extra moist and creamy.
- Great for Leftover Ricotta: A perfect way to use up extra ricotta.
- Small Batch: Just the right amount when you don’t need a full batch.
- Easy to Double: Need more? Simply double the recipe!
Ricotta cookies are unlike any other—soft, delicate, and just the right amount of sweetness. The ricotta cheese gives them a creamy richness that keeps them incredibly moist, almost like little bite-sized cakes. I love how simple they are to make, yet they feel so special, especially with a light sugar glaze on top.
This small batch recipe lets you enjoy all the flavor and texture of classic ricotta cookies without making a huge batch—perfect for when you want a homemade treat without the extras. Whether you’re baking for a small gathering or just for yourself, these cookies are always a great choice.
Ingredients
If you have any ingredients leftover from this ricotta cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use softened, room temperature salted butter for light and airy cookies. If using unsalted butter, add 1/8 teaspoon of salt to the recipe. Softened butter is essential for creaming with sugar, creating air pockets that give the cookies their tender texture.
- Sugar: Granulated sugar sweetens the cookie dough, while powdered sugar is used in the glaze.
- Ricotta Cheese: Ricotta adds softness and moisture to the cookies without making them taste cheesy. Use leftover ricotta in a mini Lasagna, Baked Ziti, or a Fruit Quesadilla.
- Vanilla Extract: Enhances the flavor. Substitute with almond extract for a nutty aroma and taste.
- Flour: All-purpose flour provides the structure that holds the cookies together.
- Baking Powder: This ingredient ensures the cookies are fluffy and slightly lifted, giving them a tender crumb.
- Milk: Any milk you have—whole, 2%, skim, or 1%—will work in this recipe.
Recipe Variations
Here are a few ways to customize your ricotta cookies:
- Add a Citrus Zest: Mix in a teaspoon of lemon or orange zest for a refreshing citrus flavor.
- Chocolate Chip Addition: Stir 2 to 3 tablespoons of mini chocolate chips into the dough for sweet, chocolate chip ricotta cookies.
- Top with Nuts: Sprinkle finely chopped almonds or walnuts on the glaze.
- Add Warm Spices: Blend a pinch of cinnamon or nutmeg into the dough for a warm, spiced flavor.
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.
- 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
- Measure Flour Correctly: Spoon flour into a dry measuring cup, slightly overfilling it, then level it with a straight-edged utensil. Avoid scooping directly from the container to prevent over-measuring.
- Line Your Baking Sheet: Use a baking mat or parchment paper instead of greasing your cookie sheet. Greasy surfaces can cause cookies to spread too much.
- Watch the Baking Time: Remove cookies as soon as the bottoms are lightly golden to keep their soft and airy texture. Overbaking can lead to dryness.
- Portioning the Dough: Use a heaping tablespoon or a 2-tablespoon cookie scoop to ensure evenly sized cookies. This recipe makes about 8-9 cookies.
Serving Suggestions
- With A Warm Drink: Tea or hot chocolate pairs perfectly with these soft, glazed cookies.
- Ice Cream Sandwiches: Add gelato or vanilla ice cream between two cookies for a simple dessert.
- With Lemon Curd: A small dollop of lemon curd on the glaze adds a bright, citrusy flavor.
- With A Drizzle: Caramel sauce or melted chocolate adds a little extra sweetness.
- On A Dessert Tray: Serve alongside rum balls, peanut butter fudge, or fresh fruit.
- In Parfait: Crumble and layer with whipped cream and berries for a mini trifle.
Frequently Asked Questions
Ricotta cookies don’t brown much on top. Look for the bottom edges to turn a light golden color—this is a sign they’re perfectly baked.
Yes, the cookies are delicious on their own, but the glaze adds a touch of sweetness and enhances the flavor.
Store the cookies in an airtight container at room temperature for up to 3 days. If glazed, ensure the glaze is set before stacking.
Yes, you can freeze them. Place unglazed cookies in an airtight container or freezer bag for up to 3 months. Glaze them after thawing for best results.
Yes, this recipe can easily be doubled to make a larger batch for sharing or gifting.
More Small Batch Cookie Recipes
Enjoyed baking our small batch of ricotta cookies? Then you’re sure to love these other 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
- 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 your oven to 350°F (177°C).
- In a medium-sized bowl, beat the softened butter and sugar with an electric hand mixer on medium speed until well combined, about 1 minute.
- Mix in the egg yolk, ricotta, and ⅛ teaspoon of vanilla. Beat until the mixture is smooth and well blended.
- Add the flour and baking powder to the bowl. Mix on low speed until the dough forms.
- Use a 2-tablespoon cookie scoop to drop portions of dough onto a baking sheet lined with a baking mat or parchment paper. Bake for 12-15 minutes, or until the bottoms of the cookies turn golden.
- Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a cooling rack to cool completely.
Make the glaze
- In a small bowl, whisk together the powdered sugar, milk, and ⅛ teaspoon of vanilla until smooth.
- Spoon the glaze over each cooled cookie.
- Add sprinkles for a festive touch or enjoy them plain.
Notes
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- Try Almond Extract: Swap vanilla extract with almond extract for a subtle twist on flavor.
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- Measure Flour Correctly: Spoon flour into a dry measuring cup, slightly overfilling it, then level it with a straight-edged utensil. Avoid scooping directly from the container to prevent over-measuring.
-
- Line Your Baking Sheet: Use a baking mat or parchment paper instead of greasing your cookie sheet. Greasy surfaces can cause cookies to spread too much.
-
- Watch the Baking Time: Remove cookies as soon as the bottoms are lightly golden to keep their soft and airy texture. Overbaking can lead to dryness.
-
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Portioning the Dough: Use a heaping tablespoon or a 2-tablespoon scoop to ensure evenly sized cookies. This recipe makes about 8-9 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.
Love this recipe so much I’m making for my daughter’s wedding . Question, her wedding if july 13th. I was going to bake this weekend. Can i just put in fridge til next Saturday or should I freeze? Also can I frost them ahead?
I would freeze the cookies instead of refrigerating them. You can freeze them frosted or unfrosted but I prefer to freeze them unfrosted.
Loved the cookies, not the icing.
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.