Ricotta cookies in a glass jar tied with twine, next to a glass of milk and a stack of cookies

I still consider myself a ricotta addict. 😄 I’ve made cakes, doughnuts, meatballs, and all sorts of other things with it, and so far, it has never let me down.

So it was only a matter of time before I tried making some ricotta cookies too.

The recipe is really simple, and I liked the result even more than I expected: soft, fluffy and flavorful cookies, with a texture that’s quite different from the crispier cookies we’re used to.

And the most important part: *le husband devoured them almost instantly. “Very good” were his exact words. 😀 And if he approves, I consider that a verdict.

Why You’ll Love These Ricotta Cookies

If you have a tub of ricotta sitting in the fridge and have no idea what to do with it, this recipe is definitely worth trying.

the cookies are very fluffy, soft and tender;
they’re made with simple ingredients you probably already have in your kitchen;
the dough is easy to make and doesn’t require any special techniques;
you can easily customize them with nuts, dried fruit or anything else you like;
they’re perfect with your morning coffee or as a little sweet treat during the day.

If you like soft cookies and fluffy little cakes, there’s a good chance you’ll enjoy these too.

Top view of ricotta cookies topped with walnut halves or candied fruit on a wooden board, next to a jar of cookies and a glass of milk with striped straws

What Kind of Ricotta Should You Use?

For this recipe, regular store-bought ricotta works perfectly well. Ideally, it shouldn’t be too watery, as excess moisture can change the consistency of the dough.

If your ricotta is particularly wet, let it drain for a little while before using it.

There’s no need to look for a special ricotta made specifically for desserts. The simpler, the better.

Ways to Customize These Cookies

The basic recipe is really good as it is, but this is also one of those recipes you can have a little fun with.

I used walnuts and pieces of dried mango, and we really loved the combination.

You could also try:

walnuts or hazelnuts;
dried cranberries or other dried fruit;
raisins;
chocolate chips or chopped chocolate;
grated lemon or orange zest;
a little cinnamon.

Basically, if you have a half-open bag of something tasty in your pantry that you’ve been thinking “I’ll definitely use this at some point”, this might be that point. 😄

You can also leave the cookies plain. The combination of vanilla and ricotta works so well that you really don’t need anything else.

Ricotta cookies topped with walnut halves and candied mango pieces in a jar tied with twine, next to a glass of milk

Tips for Perfect Ricotta Cookies

Don’t skip the chilling time. The dough is quite soft, and chilling it for at least 30 minutes makes it much easier to shape.

Don’t overbake them. The goal is to have soft, fluffy cookies, not hard ones. They’re ready when they just start to change color slightly.

Use slightly damp hands when shaping the dough. It’s a simple little trick that makes the whole process much easier, especially if the dough feels sticky.

They don’t have to look perfectly identical. They’re homemade cookies, after all. 😉

Simple, More Golden-Brown Ricotta Cookies

I also made them plain, without walnuts or dried mango, and left them in the oven a little longer. They turned out more golden-brown and slightly crisp on the outside, while still staying soft and fluffy inside. I like them both ways.

Golden ricotta cookies freshly baked and cooling on a metal wire rack set over a baking tray

Frequently Asked Questions

Can I use something else instead of ricotta?

Ricotta is what gives these cookies their characteristic texture, so I wouldn’t replace it if you want to get the same result.

I was thinking of trying them with sweet cow’s milk cheese (urda), as it seems to me like the closest match to ricotta in both taste and texture, but I haven’t tested it yet.

Can I make the cookies without walnuts or dried mango?

Absolutely. The walnuts and dried mango are optional, so the cookies turn out great even when made plain.

How should I store ricotta cookies?

Once they have cooled completely, store them in an airtight container at room temperature for a few days.

Why does the dough need to be chilled?

The dough is quite soft because of the ricotta and eggs. Chilling it makes it easier to shape and helps the cookies hold their shape better while baking.

More Ricotta Recipes

If you’ve also entered your ricotta addict era, here are a few more recipes from the blog you might enjoy:

Ricotta Doughnuts – really simple and quick, with no yeast dough;

Apricot, Plum and Ricotta Cake – fluffy, fruity and topped with a smooth ricotta cream;

Mushroom, Ricotta and Cheese Tart – for when you want to use ricotta in a savory recipe.