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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.
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.